The 25-Second Trick For The Cuban - Authentic Cuban Cuisine

Cuban cuisineArroz con pollo (rice with chicken) Cuban food is a blend of African, Spanish, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean impact in spice and flavor. This leads to a mix of the a number of various cultural impacts. A little but notable Chinese influence can likewise be represented, primarily in the Havana area.

Throughout colonial times, Cuba was a crucial port for trade, and many Spaniards who lived there brought their cooking traditions with them. Introduction [modify] As a result of the colonization of Cuba by Spain, one of the main impacts on the food is from Spain. Other cooking influences include Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who concerned Cuba from Haiti.

Another contributing element to Cuban cuisine is that Cuba is in a tropical climate, which produces fruits and root vegetables that are utilized in Cuban meals and meals. A typical meal includes rice and beans, cooked together or apart. When prepared together the recipe is called "congri" or "Moros" or "Moros y Cristianos" (black beans and rice).

Cuban sandwich [modify] A Cuban sandwich (sometimes called a mixto, particularly in Cuba) is a popular lunch item that outgrew the once-open circulation of stogie workers between Cuba and Florida (particularly Key West and the Ybor City community of Tampa) in the late 19th century and has actually since infected other Cuban American neighborhoods.

In Tampa, Genoa salami is traditionally layered in with the other meats, probably due to affect of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are readily available additions in numerous dining establishments, however these are considered by traditionalists as an unacceptable Americanization of the sandwich.