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    RecipesManiac.com   >   National + Regional Cookbooks   >   Caribbean   >   Cuban
    RecipesManiac.com   >   National + Regional Cookbooks   >   Latin American   >   Cuban

       
     

    How to Cook dishes from Cuba


    Cuba Cuban cuisine combines influences from African cuisine, Caribbean cuisine, and Spanish cuisine. It should be noted that are significant dishes between the cuisine in the East and West of the island. In eastern Cuba, criollo (creole) cuisine tends to predominate, and you can also find many foods influenced by the Puerto Rican cuisine and the cuisine of the Dominican Republic (although often with particular Cuban twists). In the West of Cuba, the influences of European and Spanish cuisine are more apparent, and there are also some dishes which are influenced by Chinese cuisine which are popular in the capital, Havana.

    Some popular Cuban recipes and dishes include:
    • Arroz con pollo - Chicken with yellow rice.

    • Boliche - Beef eye round roast stuffed with chorizo, all in a tomato sauce.

      Boliche

    • Croquetas - Croquettes eaten as a finger food, especially in Havana. They contain cheese or ground beef, chicken, ham or fish, in a white sauce, and are then coated in bread crumbs and deep-fried.

    • Fabada Asturiana - A rich bean stew with white beans, black blood sausage (morcilla), spicy sausage (chorizo) and pork shoulder (lacón). It is flavored with saffron (azafrán) and seasonings, and is inspired by the Spanish dish of the same name.

    • Huevos a la habanera - Fried eggs on rice with plantains.

    • Mofongo - This dish tends to be eaten in eastern Cuba (as well as Puerto Rico). In Cuba it is also known as "Fou-fou". The dish consists of mashed plantains which are stuffed with chicken, pork or seafood.

    • Papas rellenas - Potato balls filled with ground beef, fried.

    • Picadillo - Ground beef with tomatoes, olives and capers. It is usually served with black beans and rice.

    • Platillo Moros y Cristianos - The Cuban version of rice and beans, made from black beans and white rice. The name is inspired by, and refers to the Reconquista of Spain (the Christian reconquest of Spain from Muslims), the Christians being referred to as "Cristianos" and represented by the rice, the muslims (Moors) being refered to as "Moros", being represented by the beans.

    • Ropa vieja - This dish is originally from the Canary Islands in Spain. Literally translated from Spanish, its name means "old clothes", although why it is called this is unknown. The dish consists of shredded flank steak in a tomato sauce, and is typically served with black beans, fried cassava, plantains and yellow rice.

      Ropa vieja

    • Tortilla de papa - Egg and potato omelette.

    • Tostones - Sliced unripe plantains, fried to make them crispy like potato chips.


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    Cuban Cookbooks

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    The Cuban Table: A Celebration of Food, Flavors, and History

    By Ana Sofia Pelaez

    St Martin s Press
    Released: 2014-10-28
    Hardcover (336 pages)

    The Cuban Table: A Celebration of Food, Flavors, and History
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    • St Martin s Press
    Product Description:

    ~Nominated for a James Beard Award in the international cookbook category!~

    The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.

    Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.

    Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

    Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine

    By Liza Gershman

    Skyhorse Publishing
    Released: 2018-02-06
    Hardcover (240 pages)

    Cuban Flavor: Exploring the Island s Unique Places, People, and Cuisine
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    • Skyhorse Publishing
    Product Description:
    A lush journey through Cuba, its paladars, and its flavorful cuisine
    For Cubans, food is a complex story—a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food.

    Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time.

    This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

    A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country’s Top Chefs (2018)

    By Cynthia Carris Alonso

    Apollo Publishers
    Released: 2018-05-08
    Hardcover (304 pages)

    A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country’s Top Chefs (2018)
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    From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world’s most inventive chefs.

    In a country shrouded in secrecy, a mouthwatering, but little-known food scene is emerging. A Taste of Cuba offers unprecedented access into the kitchens of Cuba’s top chefs, where the country’s most delectable dishes are created and where the chefs will share for the very first time, their brilliant techniques, inspiration, and best recipes. You’ll also be given the rare opportunity to walk the streets of Cuba, to experience its vibrant, colorful culture and see its lush landscapes up close.

    In this one-of-a-kind volume, renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, José Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba’s twenty top restaurants and paladares—private, family owned establishments—along the way. Inside you’ll see how Cuban chefs are world-class resourceful and inventive, adapting their dishes based on the changing ingredients available on the market. Seventy-five original recipes supplied by Cuba’s top chefs, tested and translated for an American kitchen by chef Valerie Feigen, will allow you to make the chefs’ best appetizers, main courses, desserts, and drinks in your home.

    A Taste of Cuba offers recipes for Cuban staples, such as ropa vieja, frijoles negros, and maduros—stewed beef, black beans, and sweet plantains—as well as for more elaborate dishes, such as eggplant caviar, fish tacos, and ham croquettes. It also shares the recipe for La Cocina de Lilliam’s life-changing bread, sweets such as dreamy alfajores con dulce de leche, Cuba’s famous coffees, mojitos, and juices, and Ernest Hemingway’s papa doble daiquiri of legend.

    Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba

    By Anya von Bremzen

    Harry N. Abrams
    Released: 2017-11-14
    Hardcover (352 pages)

    Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba
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    The first book to tell the mesmerizing story of the new Cuban cuisine. A narrative and visual feast from James Beard Award–winning writer Anya von Bremzen and photographer Megan Fawn Schlow—with more than 100 vibrant recipes. 
     
    Cuba is experiencing a cultural and culinary renaissance—and its paladares, the private restaurants, are leading the way. Paladares is a fascinating culinary and visual journey through the new Cuba. Born in Soviet Russia in the era of shortages, award-winning writer Anya von Bremzen brings a unique perspective to the stories that Cuba’s chefs, restaurateurs, farmers, and food historians share with her. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from legendary El Floridita (Hemingway’s watering hole); guides us to vibrant agros (markets) and visionary organic farms. We learn of Fidel’s obsession with cows, milk, and ice cream. We hear wrenching memories of the Período Especial, the years of terrible privation after Soviet aid vanished. We meet colorful expats who fell for Cuba and ended up opening restaurants—and local hipsters who obsess over global culture gleaned solely from foreign movies and magazines. Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.

    The more than 100 recipes in Paladares are as intriguing as the characters behind them. Traditional Cuban bean pots, saucy picadillo, crunchy fritters, soulful tamales, Roast Chicken Stuffed with Black Beans and Rice—and a Gulf Stream of cocktails—are all featured here. But the recipes also reflect the current aspiration of Cuban cooks to finally catch up with the world through dishes such as Pumpkin Soup with Blue Cheese, Ceviche with Mango and Black-Eyed Peas, or Coffee-Rubbed Pork. Cuba’s culinary culture is being reborn, and Paladares joyously savors this revolution. 
     

    The Versailles Restaurant Cookbook

    By Ana Quincoces

    University Press of Florida
    Hardcover (192 pages)

    The Versailles Restaurant Cookbook
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    Product Description:

    “One sip of their Cuban coffee will keep you up for a week, which is perfect—that way you can have their delicioso desayuno every day.”—Sunny Anderson, Food Network

     

    “Now—finally—this wonderful collection of insightful stories and priceless recipes . . . Qué maravilla!”—John Quiñones, ABC News

     

    “If you haven’t tasted Versailles, you don’t know Miami.”—Pamela Silva Conde, Univision

     

    “How brilliant to be able to take Versailles home!”—Daisy Olivera, former Miami Herald columnist

     

    “What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?”—Chef Art Smith

     


    Featured on the Food Network, the Travel Channel, and CNN and named by Time as one of the top ten places to visit in Miami, Versailles Restaurant has been at the heart of the Cuban-American community for decades. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op.


    In 1971, Felipe Valls Sr. opened Versailles in Miami’s Little Havana, fulfilling his vision to create a Cuban hub—a place where friends and families could get together to enjoy high quality food at affordable prices. The restaurant’s success still hinges on this premise.


    The Versailles Restaurant Cookbook
    features some of the most beloved recipes from this Miami institution, including fried yuca, vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich. The simplicity of Cuban cuisine makes it surprisingly easy to prepare these bold and savory dishes for which the restaurant is renowned.

               
    Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they’ll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make.


    Versailles is indeed more than just a celebrated restaurant. For many it is a home away from home—a place where people from all backgrounds congregate to enjoy great food while discussing work, politics, and daily life. This amazing cookbook helps amateur chefs everywhere re-create that same warm feeling right at their own dinner tables.

     

     

    A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes

    By Maria Josefa Lluria De O'Higgins

    O'Higgins, Maria Josefa Lluria De
    Released: 1994-09-17
    Hardcover (304 pages)

    A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
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    An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

    Three Guys From Miami Cook Cuban: 100 Great Recipes With a Touch of Miami Spice

    By Glenn Lindgren & Jorge Castillo

    Glenn M. Lindgren
    Released: 2014-08-09
    Kindle Edition (234 pages)

    Three Guys From Miami Cook Cuban: 100 Great Recipes With a Touch of Miami Spice
     
    Product Description:
    The Three Guys From Miami share a passion for good food, good conversation, and a great party!

    Are you are new to Cuban cuisine? If so, then you are about to enter an exciting world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery.

    Glenn Lindgren, Raúl Musibay, and Jorge Castillo are the Three Guys from Miami. They run the website: iCuban.com: the Internet Cuban and are the authors of "Three Guys from Miami Cook Cuban" and "Three Guys from Miami Celebrate Cuban."

    For more than thirty years, the Three Guys From Miami have been perfecting their Cuban recipes by cooking and eating—oh yes, a lot of eating—Cuban food.

    Their Web site debuted in 1996 and since then, more than 10 million people have visited the Three Guys online.

    They have appeared on the Food Network, Travel Channel, ABC Family, and Public Television. They are regular guests on Public Radio. They are frequent sources of Cuban cooking tips and advice for both professional and amateur chefs all over the world.

    cuba cocina: The Tantalizing World Of Cuban Cooking-Yesterday, Today, And Tomorrow

    By Joyce Lafray

    William Morrow Cookbooks
    Released: 2005-07-05
    Paperback (274 pages)

    cuba cocina: The Tantalizing World Of Cuban Cooking-Yesterday, Today, And Tomorrow
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    Product Description:
    Traditional classico dishes to exciting nuevo Latin foods, ¡Cuba Cocina! is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

    Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

    By Jane Cossio

    Brand: SeaSide Publications
    Paperback (121 pages)

    Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen
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    Product Description:
    Florida's best selling Cuban home cooking cookbook. These time-honored dishes meld with the rhythm and spices of the Caribbean. Savor the artistry of authentic Cuban cuisine at its best: pollo frito, ropa vieja, carne con papas, garden eggs and many, many more! Distinctive flavors and easy preparation techniques abound. This very practical compilation contains the best of the classics, minus the tropical fats and oils commonly associated with island cuisines. A complete Cuban glossary in both English and Spanish offers simple substitutes.

    America's Restaurant Recipes

     
     


     
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