Cuban gastronomy is a mixture of many traditions and customs, all of which share the combination and the heritage left by the native Taino inhabitants, being the food base of the groups that populated the island and who hunted mammals, fish, the collection of snails. seafood, native vegetables, and fruits.
We currently know that Cuban gastronomy traditions derived mainly from the fusion of several ethnic groups such as the Spanish, the African, and others that over time also made contributions—particularly when the time of the migratory floods and the wars for colonization.
The French and Haitian immigration— which occurred between the 18th and 19th centuries—also influenced Cuban gastronomy. It settled mostly in the coffee plantations in the East, which contributed to its existence and the displacement of chocolate.
Another notable influence on Cuban culinary art is perceived in the 19th century with the arrival of workers from China who, like Africans, were brought as slaves to work as butlers or cooks, due to their refined manners. They, as in other Latin American countries, imposed and adapted their ways of cooking, creating a pioneering and rich fusion of dishes. From that moment on, white rice began to appear on the Cuban table as an indispensable dish.
Ropa Vieja
This dish is prepared with the cut of the cow known as skirt, although you can also use shoulder and overbelly. Depending on the country, the meat is cooked with aromatic herbs (laurel, coriander, thyme, cloves), vegetables and condiments. After cooking, the meat is shredded and then stewed in the broth resulting from cooking with a sauce that can include onion, sweet pepper, garlic, tomato, among other vegetables.
Stuffed “tostones”
This dish consists of fried green plantain basket stuffed with ham or shrimp.
Cuban potato stew
It is composed of pieces of veal which are cooked in its sauce with potatoes, in addition to a traditional base called “sofrito”.
Cuban rice
This is an excellent combination of white rice with fried egg and fried ripe plantains.
Cuban ajiaco
Cuban ajiaco is a very nutritious and tasty dish made from all kinds of vegetables, pork, jerky, potatoes, yucca, corn, etc. It derives from a tradition of the meals of the aborigines, the Spanish conquerors, and the slaves.
Moros and Cristianos rice
It is a bowl of traditional rice from Cuba that evokes a historical and cultural harmony. Moros is the way the Spaniards called the inhabitants of the Arab towns.
Yuca with mojo
This delicious dish is traditional in Cuban cuisine. Cassava is cooked until soft and served hot. It is dressed with a mojo made with a classic sauce with onion, garlic, sour orange, and vinegar.
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