Cuban cuisine is largely based on

Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...

with influence from African and other

Caribbean cuisine Caribbean cuisine is a fusion of West African,"Cuisine."
(Caribbean.

s. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.Rodriguez, H. ''Cuban Food Profile: Cuban Food History''

Overview

As a result of the colonization of

Cuba Cuba ( , ), officially the Republic of Cuba ( es, República de Cuba, links=no ), is an island country comprising the island of Cuba, as well as Isla de la Juventud and several minor archipelagos. Cuba is located where the northern Caribbea ...

Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...

, one of the main influences on the cuisine is from Spain. Other culinary influences include the

Taíno The Taíno were a historic indigenous people of the Caribbean whose culture has been continued today by Taíno descendant communities and Taíno revivalist communities. At the time of European contact in the late 15th century, they were the pri ...

, the indigenous people of Cuba, Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who came to Cuba from Haiti.Rodriguez, H. "Cuban Food Profile: Cuban Food History" Another factor is that Cuba is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is that Cuba is in a

tropical climate Tropical climate is the first of the five major climate groups in the Köppen climate classification identified with the letter A. Tropical climates are defined by a monthly average temperature of 18 °C (64.4 °F) or higher in the cool ...

, which produces fruits and root vegetables that are used in Cuban dishes and meals.Murray, J. ''Cuban Cuisine, Cuba History and Their Food'' A typical meal consists of

rice and beans Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and man ...

, cooked together or apart. When cooked together the recipe is called "congri" or "Moros" or " Moros y Cristianos" (black beans and rice). If cooked separately it is called "arroz con frijoles" (rice with beans) or "arroz y frijoles" (rice and beans).

Cuban sandwich

Cuban sandwich A Cuban sandwich ( es, link=no, Sándwich cubano) is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West,Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other

Cuban American Cuban Americans ( es, cubanoestadounidenses or ''cubanoamericanos'') are Americans who trace their cultural heritage to Cuba regardless of phenotype or ethnic origin. The word may refer to someone born in the United States of Cuban descent or t ...

communities. The sandwich is built on a base of lightly buttered

Cuban bread Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable s ...

and contains sliced roast

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, thinly sliced Serrano ham, Swiss cheese,

dill pickles A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

, and yellow mustard. In Tampa,

Genoa salami Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. L ...

is traditionally layered in with the other meats, probably due to influence of

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

immigrants Immigration is the international movement of people to a destination country of which they are not natives or where they do not possess citizenship in order to settle as permanent residents or naturalized citizens. Commuters, tourists, a ...

who lived side by side with Cubans and Spaniards in Ybor City.

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es and

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

are available additions in many restaurants, but these are considered by traditionalists as an unacceptable Americanization of the sandwich. After assembly, the Cuban sandwich may be pressed in a grooveless panini-type grill called a ''plancha'', which both heats and compresses the contents.

List of Cuban dishes and foods

* Arroz con leche *

Arroz con maiz Arroz con maíz is a Latin American dish with rice and corn cooked in one pot. Cuban version In Cuba the rice is colored yellow with powdered ''bijol'' which is annatto seeds. The rice and corn are cooked in Cuban-style ''sofrito'', chorizo, whi ...

Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...

* Arroz a la cubana *

Bistec de palomilla Bistec de palomilla (meaning " butterflied beefsteak") is a Cuban dish consisting of beef round or cubed steak marinated in garlic, lime juice, salt and pepper then pan- fried. It is usually served with black beans and yellow or white rice. ...

* Boliche *

Buñuelo A ''buñuelo'' (; alternatively called ''boñuelo'', ''bimuelo'', ''birmuelo'', ''bermuelo'', ''bumuelo'', ''burmuelo'', or ''bonuelo''; ca, bunyol, ) is a fried dough fritter found in Spain, Latin America, and other regions with a historical co ...

* Butifarra * Camarones * Camarones enchilados * Casabe * Chiviricos *

Churros A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Sou ...

* Croqueta * Cucurucho *

Dulce de leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, w ...

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...

* Flan de calabaza * Flan de coco * Flan de guayaba * Flan de huevos * Elena Ruz * Frijoles negros * Frita * Fufú de plátano *

Guayaba Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava ''Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the C ...

* Lechón * Majarete *

Medianoche Medianoche (; Spanish for "midnight") is a type of sandwich which originated in Cuba. It is served in many Cuban communities in the United States. It is so named because of the sandwich's popularity as a staple served in Havana's night clubs rig ...

* Mermelada * Mojo criollo *

Morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

* Moros y Cristianos * Natilla * Papa rellena * Papitas fritas *

Pasteles ''Pasteles'' (; singular ''pastel''), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, ...

Pernil Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. In Latin American countries the dish is commonly shared during Christmas. It is a typically accompanied by arroz. The pork shoulder ...

Picadillo Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredien ...

* Platano maduro frito * Pudín de pan * Pulpeta *

Ropa vieja Ropa vieja (; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base.

* Sandwich Cubano * Sopa de pollo *

Tamal A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

Tortilla de patatas Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is of ...

Tasajo Tasajo is a cut of dried beef, normally cooked over a wood fire. Tasajo in Spain In Spain, specifically in Toledo, it consists of marinated deer loin that is smoked over a slow fire of holm oak wood, typical of hunting regions. íaz Sánchez, Lor ...

* Torrejas * Tostada *

Tostones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Fl ...

Tres leches cake A tres leches cake (; , or ), also known as pan tres leches (), is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake, with many air bubbles. This distinct te ...

* Turrones * Vaca frita * Yuca con mojo * Yuca frita

List of Cuban drinks

Batido Licuados (also known regionally as batidos) are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh f ...

- Milkshake coming in flavors such as guanabana and trigo (

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

) * Cafe Cubano - Cuban espresso *

Cuba Libre Rum and Coke, or the Cuba libre ( , ; literally "Free Cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola ("Coke") and the alcohol is a light rum such ...

– Rum,

Coca-Cola Coca-Cola, or Coke, is a carbonated soft drink manufactured by the Coca-Cola Company. Originally marketed as a temperance drink and intended as a patent medicine, it was invented in the late 19th century by John Stith Pemberton in Atlant ...

, sugar, and lime *

Daiquiri The daiquiri (; es, daiquirí ) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury's classic '' The Fine Ar ...

- Rum, Lime, syrup (variations with fruit) * El Presidente * Guarapo – juice made from pressed sugar cane * Hatuey beer * Ironbeer *

Malta (soft drink) Malta is a lightly carbonated, non-alcoholic malt beverage, brewed from barley, hops, and water; corn and caramel color may also be added. Distribution Most Malta is brewed in the Caribbean and can be purchased in areas with substantial Caribb ...

– malt beverage * Materva *

Mojito Mojito (; ) is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors ...

– Rum, mint, sugar, lime, and club soda * Jupiña - pineapple soda * Cortadito - Cuban espresso and steamed evaporated milk * Carajillo - Cuban Espresso, Liquor 43 * Cuban Piña Colada - Aged rum, lime, pineapple, and sugar

References

Bibliography

* Aróstegui, Gonzalo, et al.: ''Manual del Cocinero Criollo'', Cuba, 19th century. * Buchmann, Christine. "Cuban Home Gardens and Their Role in Social–Ecological Resilience." Human Ecology: An Interdisciplinary Journal 37.6 (2009): 705–721. 16 Jan. 2010. * Cancio-Bello, Carla. "The Growing Popularity of Cuban Cuisine." (2012): http://www.cubancuisine.co.uk * Carris Alonso, Cynthia. "A Taste of Cuba: A Journey Through Cuba and its Savory Cuisine." Apollo Publishers, 2018 *Folch, Christine. "Fine Dining: Race in Prerevolution Cookbooks." Latin American Research Review 43.2 (2008): 205–223. 3 Feb. 2010. * Hunt, Nigel. "The Agriculture History in Cuba." Cuba Agriculture. 2008. Web. 11 Feb 2010. * Murray, James. "Cuban Cuisine, Cuba History and Their Food." 2009. Articlesbase. Web. 16 January 2010. * Reyes Gavilán y Maen, Maria Antonieta: ''Delicias de la mesa. Manual de Cocina y Reposteria'', 12ed., Ediciones Cultural S.A., La Habana, 1952. * Rodriguez, Hector. "Cuban Food Profile: Cuban Food History." 2010. Latinfood.about.com. Web 16 January 2010. * Villapol, Nitza: ''Cocina Cubana'', 3ed., , Editorial Cientifico-Técnica, Habana, 1992. * Warwick, Hugh. "Cuba's Organic Revolution." Forum for Applied Research & Public Policy 16:2(2001): 54–58. 27 Feb. 2010. ;Historical aspects of Cuban cuisine * Brenner, Philip, Jimenez, Marguerite, Kirk, John, and Leo Grunde, William. A Contemporary Cuba Reader: Reinventing the Revolution. Rowman and Littlefield Publication. 2008. * Harpers Weekly. Starvation in Cuba. The New York Times: May 30, 1897. * Hernandez, Rafael. Looking at Cuba: Essays on Culture and Civil Society. University of Florida Press, 2003. P. 101 * Houston, Lynn Marie. Food Culture Around the World: Food Culture in the Caribbean. Westport, Connecticut: Greenwood Press, 2005. Pg. 115–116. * Maria Josefa Lluria de O’Higgins. A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes Highlighted with Reflections and Reminiscences. New York: HarperCollins Publishers. 1994. * Pieroni, Andrea and Price, Lisa L. Eating and Healing: Traditional Food as Medicine. New York, 2006. Haworth Press Inc. * Randelman, Mary U. and Schwartz, Joan, Memories of a Cuban Kitchen: More than 200 classic recipes. New York: Macmillan. 1992.

External links

{{Authority control Caribbean cuisine Latin American cuisine