How Cuban Traditions Work - main dishes in spain restaurants

Traditional Cuban cuisine is simple and dynamic.
One of its most popular homes
According to its Spanish origin, the style of cooking is called criollo.
The main ingredients of Criollo are chicken, beef, pork, eggs, beans, rice and vegetables such as tomatoes, lettuce, cucumbers, cassava (yucca)and plantain (
Starch-containing fruit similar to bananas).
This is the best farmer's food when seasoned with Cuban spices King and Queen: ajo (garlic)and onion.
Creole also has a European-influenced branch, thanks to the contributions of international travelers visiting the Cuban capital Havana.
Together, they helped develop Cuba-
The fusion of food culture is called creative experiment.
Criollo from the West adds ingredients such as flour, raisins, water melons and olives and uses them in new or inflated ways.
Sweet and sour and rice dishes also have Asian influences.
At the age of 1800, Cuba had a small influx of Chinese workers, with their descendants accounting for 1% of the population.
Source: life in Cuba.
For a relatively small country, Cuba has a lot of food, even if the ration and the vagaries of the country --
Running a restaurant can mask its vitality potential.
A good example is the cuisine of eastern Cuba, which generously draws on the culinary traditions of the Caribbean and Africa when using coconut, chocolate, honey, mahogany seeds and other spices.
Cuban food uses simple fresh ingredients, usually stews, soups and sandwiches.
The meat is slowly roasted until it is removedoff-the-bone tender. Beyond the past-
Garlic and onions are commonly used in Cuban cooking, as well as Laurel, oregano, coriander, cumin and pepper.
Many sauces have tomato bottoms.
Sofrito is an example.
Imagine it as a taste without flour.
Instead, it combines aromatic ingredients such as tomatoes, garlic, green peppers, sausages and onions with olive oil at low heat.
Sofrito is usually used to add depth and complexity to rice and bean dishes, soups and stews.