Picadilla a la Habanera is the Cuban version. Picadillo is said to go back to the 19th Century, some sources claiming it originates from Mexico. However, even stale, it can still be useful, as other dishes (like deviled crab) will make use of dried Pan Cubano. It’s also made without preservatives, so Pan Cubano is best enjoyed the same day. Its ingredients are unique as well, as lard is often added. It’s unique in having a more rectangular cross-section when cut than a round one (like French or Italian bread). Pan Cubano has a similar style to a baguette in style. Despite its name, Pan Cubano isn’t actually from the country of Cuba but is a Cuban-American creation. Pan Cubanoīread is pretty universal, and many cultures have their own version of bread that can be enjoyed. The prep is similar to another dish on this list, bistec de palomilla. It’s then served topped with sauteed onions. The pork is then cooked in a water and oil mixture and browned until it’s crispy. Like lechón asado, the pork is marinated first, this time for around 3 hours. Masas de puerco fritas is another pork dish, this time with pork chunks that are fried. The bread used for these two sandwiches is Pan Cubano, which will also be talked about later. This dish, or a similar version, can also be used for pan con lechón (a roast pork sandwich), or sandwich Cubano (which will be talked about later). Lechón asado is often served during special occasions or celebrations. If you’re just using the pork shoulder, then this dish is called by another name, pernil. The pork is usually marinated overnight, then roasted in an oven (though traditionally this meal is prepped with a whole pig roasted over a spit). Mojo is a citrus and garlic marinade that is used for various meats. Fufú de plátno can also be served with pork. It’s then mashed with ingredients like chicken stock, garlic, and onion, then seasoned. It’s made with green plátanos that are peeled, cut into chunks, then boiled. Fufú de Plátanoįufú de platáno’s roots lead back to Africa, as it was brought to New World colonies by slaves. Carrots, red peppers, potatoes, and olives can be added as well. Its main ingredient is marinated chicken, tomato sauce, and wine (depending on the recipe, either red or white). Fricase de Polloįricase de pollo is a stew dish that was brought to the Caribbean by European settlers, particularly those from the south of France and Spain. Enchilado de CamaronesĮnchilado de camarones is also known as Cuban shrimp creole.Ī shrimp sauce is made with garlic, peppers, tomatoes or tomato sauce, onions, and seasonings. Similar dishes are popular throughout the former colonies of Spain. This is pan-fried, topped with sliced onions, and served with rice and beans. Steak is marinated with garlic, lime juice, pepper, and salt. Bistec de Palomillaīistec de palomilla (butterflied beefsteak) is a marinated beef dish. The cheese, chicken, mayo, and rice are then layered and baked. Other ingredients like garlic, green pepper, and onions are also added. Yellow rice (arroz amarillo) is first made using seasonings such as Bijol seasoning, annato powder, cumin, or tumeric. Arroz ImperialĪrroz imperial is a baked rice dish that incorporates cheese, mayo, shredded chicken, and yellow rice. When the rice and beans are cooked seperately, then the dish can be referred to as arroz con frijoles. Some say the name traditionally refers to the centuries-long struggle between Muslims and Christians in Spain known as the Reconquista. Arroz congrí generally refers to the dish when red beans are used, and is more common in eastern Cuba.Īnother name for the dish is arroz Moros y Christianos. In this case, the rice and beans are cooked together. Arroz Congrí/Moros y Christianos and Arroz con FrijolesĪrroz congrí is a rice and bean dish. Arroz con PolloĪrroz a la Cubana con huevo is a dish that’s not just popular in Latin America, but other countries of Spanish influence, like the Philippines.Īrroz a la Cubana con huevo is a simple rice dish that is made with tomato sauce, and is topped with a fried egg (thus “con huevo”) and served with a side of plátanos or banana. Other ingredients like corn cobs, pumpkins, and tomatoes are added, as well as some spices to flavor. Various indigenous vegetables are added, like boniatos (sweet potato), malangas (taro root), plátanos ( plantains), and yucas (cassava). Beef, chicken, and pork are all used in this dish, with two types of beef used: flank steak and tasajo (which is similar to beef jerky and was traditionally made using horse meat). Ajiaco CubanoĪjiaco cubano is a meat and vegetable stew. Which one will you try next? Let me know at the end of the post! 1. Here are a huge set of main dishes popular in Cuba. Arroz Congrí/Moros y Christianos and Arroz con Frijoles
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |