Recetas cubanas
Cuba is a country with a fascinating cultural richness; and that includes, without a doubt, its gastronomy. Its dishes are the result of the combination of Taino customs, Spanish, African and Caribbean cuisine. Cuban cooks combine spices and inherited techniques, giving their dishes an extraordinary flavor and nuances.
Origin
CUBAN GASTRONOMY
Thanks to the climate of the island of Cuba, nature has an exuberant aspect (which translates into a wide range of very relevant raw materials). The locals based their diet on vegetable products such as yucca, chili, sweet potato or corn and fruits such as manatee, guava or pineapple, among others.
CUBAN TRADITION
Although in the beginning of history the food was based on tubers and fruits, with the arrival of the Spaniards to the island, vegetables and rice were easily introduced, a tradition that has lasted until today.
CUBAN FOODS
History has had its way and, therefore, although traditional recipes continue to be prepared today, avant-garde cuisine has also wanted to pay tribute to Cuban roots.
- Traditional recipes: Cuban boliche is a dish prepared by Cuban families on special occasions. Beef marinated with Goya pepper marinade is one of the tricks to achieve the original flavor in this recipe.
- Avant-garde recipes: This recipe baptized as "Nueva Habana" has beans and rice as its main element; although its execution makes this dish a modern one, suitable for any palate.