Cuisine of Cuba When you talk about the cuisine of Cuba, then keep in mind that the cuisine of Cuba is a combination of the cuisines of Spain, Africa and America as well as Caribbean islands. When you taste any of the Cuban cuisines you will find that the Cuban foods are prepared by using spices and techniques of both Spanish and African cooking. Even the flavor of Cuban specialties has something in common with the Caribbean delicacies. There is something distinct about the cuisines of eastern Cuba. It shares the recipes and the spices with many of the Caribbean cuisines. The important spices that are used in these cuisines include garlic, cumin, onion and bay leaves. A typical meal of eastern Cuba is the Moros y cristianos, the main ingredients of which are rice and beans cooked together, a meat dish and a salad mainly composed of fruits and vegetables. In criollo cooking, fruits except plantain, are not used. Rice and beans are popularly used in Cuba. The meat here is usually accompanied by a sauce known as Mojo which is made with oil, garlic, onion, oregano and bitter orange or lime juice. A renowned dish of Cuba is the Boliche which is nothing but beef roast, stuffed with chorizo sausage. Another delicacy of Cuba is the ropa vieja which is shredded beef in tomato based criollo sauce. When you are in Cuba, then you must have tameles, which is a specialty made with corn flour, shortening and pieces of pork meat. This is wrapped in corn leaves and tied and boiled in salted water and then served. Stews and soups that you can have in Cuba are mainly made from the black and red beans. This you can have with white rice or a type of corn flour. Caldosa is a popular soup of Cuba whose main ingredients are varieties of tubers and meat. Other common delicacie of Cuba include croquette which is a combination of minced meat and vegetables. Among the other popular dishes in Cuba you would find omelette, various fish dishes and the Spanish dishes like paella, arroz con pollo and empanada gallega.
Mojo Sauce is used as a marinade, warm or room temperature on meats and sandwiches. It is the traditional "Cuban National Sauce". Many local variations are served in every home and public eatery in the Caribbean. Common variations in ingredients include: garlic, red pepper, jalapeño peppers, vegetable broths, tomato, Cubano peppers, scallions, lime and/or sour orange juice, vinegar, salt, pepper, cumin, cayenne pepper, oregano, minced onion, parsley, celery, wine, various spices such as allspice, thyme and cinnamon, etc.
1 Cup Extra Virgin or Virgin Olive Oil
10 large cloves fresh Garlic, room temperature, peeled, very thinly bias sliced
¼ cup Yellow Onion, peeled, very finely minced
¼ cup fresh Cilantro (Coriander), stems removed and discarded, chopped fine
½ teaspoon ground Oregano
¾ teaspoon Garlic Salt
2 teaspoons ground Cumin
⅛ teaspoon Ac'cent™ Flavor Enhancer
1 teaspoon Salt
1 teaspoon ground Black Pepper
⅓ cup fresh squeezed Orange Juice
1 Cup fresh squeezed Lime Juice (Sour Orange Juice, ok)
⅔ cup Water
In a large saucepan over medium heat, bring 2 Tablespoons of olive oil to temperature. Add the prepared garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly. Stir in the citrus juices, ⅔ cup water and all dry ingredients except cilantro. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature. Stir the cilantro into the cooled sauce mixture. Serve Mojo in a bowl, stirring well from time to time before using.
Ajiaco Ajiaco is a potato soup from Cuba. The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating in the proportions according to individual preference. Ajiaco is considered a full meal.
garlic and onion
12 small yellow potatoes, cut in halves
2 ears corn, cut in halves
8 medium potatoes, peeled and cut into 5mm slices
1 bunch scallions
1 bunch cilantro
8 tbsp guasca
1 cup heavy cream
2 tbsp capers, drained
2 avocados, peeled, pitted and thinly sliced
1.The night before marinate the chicken breasts with garlic, onion and salt.
2.Put the breasts, add water, cover and cook until the chicken is tender.
3.Transfer the chicken to a platter.
4.Remove the skin from the chicken and discard.
5.Cut the chicken breasts into strips.
6.Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate.
7.Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guasca, and the corn.
8.When cooked remove the bunch of cilantro and the bunch of scallions.
9.Serve the chicken on soup bowls and pour the soup into the bowls.
10.Pour 3 t.
11.Of cream and 1 t.
12.Of chopped capers on each bowl.
13.Float the sliced avocado on top.