How to Read a Cuban Menu, Spanish Cuban Food List - restaurant dish menu
Cuban cuisine, history and restaurant cuisine.
It has been at the crossroads of the Caribbean.
When the Spanish colonists arrived, the American Indians were native to Cuba.
Next, settlers from Spain and France came to work on sugar cane plantations with African slaves, and finally, 1850 migrants from China appeared.
Tourists from all over the world and all of them have played a role in developing Cuban culture and cuisine.
Although Cuba is the first Spanish colony in the New World and the last Spanish colony to leave Spain in 1898, Cuba's food is more like a fusion of Spanish cuisine than Mexico's.
It points to some differences between Mexican and Cuban dishes.
Food for BBQ or barbecue.
Beef stew with tomato sauce into shredded meat.
Two slightly sweet burrito from Colombia, fried between the two cakes with a thin layer of Swiss cheese on the baking tray.
Chicken and Rice is one of the most famous dishes in the world, this is brown chicken cooked with saffron or Bijol flavored rice, the rice is bright yellow, the chicken has tender bones.
Sweet cream rice pudding seasoned with cinnamon.
Batik is a Cuban milkshake, sometimes made with ice cream and sometimes with whole milk and crushed ice.
"Powder, used to color Rice.
It is used in many recipes to replace very expensive saffron.
Bijol does not taste like saffron, but it does have its own flavor and is recognizable in Cuban dishes.
This flavor is described as "slightly sweet and pepper flavored" and is also used to color cheddar cheese and some margarine. Cuban-
"Bread crumbs" steak.
Fried bread pieces made of blackeyed peas. Sweet potato.
Italian coffee in Cuban style.
Very strong, in a small cup.
Cuban coffee with milk
Most places offer a cup of steamed milk and a cup of Cuban coffee.
Heavy Spanish clay casserole like our casserole, thanks to the unique firing method, it has a dense structure, which is kept on the table when you bring it into the dining room
Fried pork skin.
Another chicharones is a thick piece of pork with a layer of fat and meat.
This green sauce can be used as a marinade for barbecue or as a dipping sauce for bread.
Olive oil, vinegar, red pepper slices and other condiments, according to the chef.
There is also a red variety made of tomatoes.
(Commonly referred to as "chimi"), is a sandwich made of pork sausage, served in the Dominican Republic. Sausage.
Cuban varieties are hard-dried sausages seasoned with garlic and pepper.
There are many other varieties of sausages in Spain and Latin America, including fresh and cooked outside the casing.
A thin cut steak similar to palomilla.
Fritters like long doughnuts, Cuban varieties are often made from Yucca.
Sugar and cinnamon or hot chocolate are served for breakfast. Coconut biscuits
Like a macaron.
You will see them in most Cuban bakeries and markets.
Half is Cuban coffee and half is hot milk.
Meatloaf: a filling of ground ham, pork, or other meat fried with lightly batter.
There are ham, Cuban roast pork, Swiss cheese and dill kimchi on Cuban bread.
Press flat in sandwich press machine (plancha. Thick, caramel-like milk-caramelizes.
(Or just cook milk with sugar ).
Turnover full of ham, beef, Piccadilly, cheese or other ingredients.
Parcel or parcel with bread
Stew made of fish or other seafood.
Add chili to things.
A tortillas in Mexico baked in a sauce. Avocado salad.
The sugar is caramelized, poured into a ramekin, then added a rich mixture of eggs, milk and sugar to bake.
Caramel can be liquefied after baking to make a delicious syrup.
It's usually on a plate, so the syrup drops on the cream freeze.
Sweet coconut silk.
Black beans are usually cooked with garlic and spices into thick gravy and placed on rice with raw onions as side dishes.
The Cuban shredded meat sandwich (like our burger), which, depending on the chef, includes shredded sausage, shredded pork and several spices.
Mashed plantain with garlic and a little lemon or lime.
It is usually to mash the roast pork with it.
Fresh cane juice.
It tastes very light and is frozen for consumption by many in Cuban and Latin American communities.
Guava, used as a filling for cakes and pastries. and in Batidos.
Guyaba ("white guava" in the Netherlands) is a small tree native to Central America.
It is one of about 60 kinds of guava, also known as "Apple Guava" and "yellow Guava ". Ice creams. Juices.
Whether it's a whole pig or fresh ham, Cuban roast pork.
Pork is marinated overnight with mojo sauce.
Sweet plantain, oblique cut©Ed.
To sweet plantain need very mature. Malanga -
Starchy vegetable is actually a kind of corn with many varieties.
Large brown fruit with sweet pink body.
Sweet taste of pumpkin, sweet potato and Marasino Cherry with avocado texture. Plantain Chips.
These are very thin plantains, fried like potato chips.
Season with mojo sauce, usually with onion. Midnight.
Is the Cuban sandwich made with sweeter bread like Challah?
Because it often shows up at the night club in Havana at midnight.
Marinade and sauce.
Made with olive oil, lime, garlic, onions and spices.
Similar to the "moles and Christians" of frijoles negros, but the beans are cooked with rice.
Pudding made of egg milk and vanilla is like flour without caramel syrup.
Served in different recipes elsewhere in Latin America, it is possible to thicken with corn starch.
It is a yellow meal originating in the Valencia region of Spain.
Rice is cooked with wine, olive oil, onions, Saffron (or Bijol) and spices, and then added to the recipe with tomatoes and garlic in seafood, meat, poultry and sausage (sausage) Cubans.
The steak is usually filet.
Cooked with lime juice, garlic and onions.
Cuban steak sandwich
The steak is very thin, like a palomilla steak with sour orange juice, garlic and onions on Cuban bread. French fries. Guava paste.
Turnover pastries, shortbread for Cuban fillings: guayaba, guayaba and cream cheese (guayaba y queso), cream cheese (queso), coconut and meat (carne)Cuban-
Style of fried dishes©It's beef, ground (sometimes chopped), tomatoes, green peppers, green olives or mountain melons, and of course a lot of garlic, and sometimes raisins and almonds.
The natural sugar obelisk is golden yellow in color.
This was used for cooking, initially as a way to transport sugar.
Find them on Cuban groceries, snack bars and windows.
The Cuban soda varieties include: Juliana (pineapple), Sandia (watermelon), other tropical fruit flavors and iron beer.
It means "old clothes, ground beef cooked with tomatoes, onions, garlic and green peppers ".
It is a combination of small cut ingredients cooked with oil or fat to season a large group of food.
Use is like using mirepoix in France.
Sofrito may have as many versions as chefs, and it is used for Cuban, Cajun, Caribbean, Spanish and Mediterranean cuisine, to name just a few.
Cuban sofrito is made of onions, garlic and green peppers and possibly tomatoes cooked with lard and cumin, bay leaves and coriander (coriander.
This is by no means a complete list of ingredients or recipes, and you'll find a lot of people disagree, but you'll find a lot of ideas and recipes online.
There is a chicken soup with a chicken base.
Tamales is the plural form of tamal.
The banana leaves are filled with corn noodles filled with meat stuffing and spices.
Tamales of Cuba is not spicy, and meat is mixed with dough.
The beef jerky, like the beef jerky, has been re-hydrated.
It usually goes into the stew with tomatoes and spices.
Green plantain, sliced thick, flat, fried, flattened after the shoot, then fried, then hot and salty.
In Cuba and other Caribbean countries, tocino is made of pork fat, which is not cured, but is fried crunchy and added to other dishes.
It means something like bacon or piggy, but it has nothing to do with meat.
This is a cream freeze that is lighter but very similar than flan.
Cuban French toast
In Spain, South America, Cuba and Puerto Rico, tortillas refer to omelet, including vegetables such as onions and potatoes.
The flank steak is cooked until tender, then chopped like ropa vieja and fried crispy with caramel onion.
A staple vegetable in Cuba and most parts of the world is the third largest source of carbohydrates.
The seria is sweet or bitter, depending on the number of cyanide present (bluegin) and must be treated by soaking, cooking, or fermentation in order for it to be eaten safely.
Lemon and garlic are the most common foods.