Ten emblematic dishes of the Cuban cuisine
Cuban cuisine is a mix of Taina, Spanish, African and Asian heritage, with the passing of years this cuisine have formed a particular flavor. Adapting to climate, shortcomings, benefits of Caribbean Sea and countryside, peasants and anglers cemented flavors that identify, now at days Cuban culinary culture. We can catalog Cuban cosine in two large groups, the farmer’s kitchen and seafood cuisine.
The meat-based dishes carriers, not only an exquisite taste, but also a whole tradition, a history of consumption, forms of preparation and tasting; it may differ in some regions of the country, but in essence, it feeds a deep and diverse culinary culture. We offer a sample of the most emblematic Cuban dishes based on meat.
Specialist says that delicacy of this dish is reached by chopping fresh meat into cubes, salt is added and sealed or fried to achieve an incipient degree of cooking. Then cookers buried this cubes in lard in a can or barrel and there are preserved. After several months, these cubes are removed and re-fried. The smell and taste are special and unique.
A classic of Cuban cuisine is the habanera beef meat mince. Original recipe contains raisins, capers and olives, ingredients that we can find, or not, in today’s Cuba. Even so, what should not be missing from this dish is the marinade of sour orange, tomato puree, garlic, cumin, red pepper and fried potatoes. This recipe has reached great notoriety and is present in many world restaurants.
In Cuba a variety of goat is breed, which everyone calls them “chivos”. With its meat, Cuban Chilindron is prepared. It is washed with plenty of sour orange juice, add salt, spices, tomato puree and let it cook in dry or cooking wine, although in many regions of Cuba it’s preferred to be cooked in beer. We always find this plate in Afro-Cuban religious celebrations. It’s a typical dish for family gatherings and friends.
One of irresistible dishes to taste in Cuban cuisine. Cuban variant of this delight guarantees that beef is juicy and smooth. His name doesn’t lies, this bull tail cooked with red wine, tomato and pepper contains good dose of hot pepper. So try carefully.
We can enjoy beefsteak, or pork, in this variant of the Cuban fields. It consists on frying and accompanying meat with abundant onions and red pepper chili strips. Another modality Guajira Steak is the one that suppresses the chili. It’s the famous onion steak. As its name implies, the steak is covered with a generous portion of onion rings.
In Cuba, peacocks are called as such, but those that are not peacocks but turkeys, are called “guanajos”. Unlike turkeys stuffed with meat in other cultures, on the island turkeys are stuffed with “congri” rice. Meanwhile meat is roasted, rice finishes cooking inside bird and is impregnated with it’s juice. This is one of most exquisite “congris” that exists and among the fillings of Cuban cuisine; the stuffed “guanajo” is the most famous of them.
For many years, this have been a usual dish for Sunday lunches. In many Cuban families, it implies a whole ritual. Begins with the slaughter of chicken in the morning, with which it is made broth or also a succulent soup. While that happens, family members are arriving, they are entertained with some drinks and others collaborate in the kitchen. Some helper crushes “bija” or “annatto”, seed that confers a yellow color to rice. Beer is usually added at the end of cooking and garnished with strips of roasted peppers. In some families, it tastes very wet and compact, like paella, and in others, they prefer the husked or loose rice. Both variants are exquisite.
For these years, it is common to find this recipe made with beef, but the original Cuban recipe is with horse-meat. Centuries ago, it was food for slaves, today is a gourmet excellence. The correct process of smoking and marinade used in its preparation provides Tasajo’s flavor. Quite a specialty.
It is the most popular dish in Cuban restaurants. The shredded beef, like “old clothes”, enjoys approval of locals and foreigners. Marinade with sour orange (always the sour orange in Cuba) a good tomato sauce, onion and chili is the secret of so much popularity.
Of the roast pork in Cuba you can write a whole treaty. Whether roasted in “Pinarena” box, on a grill, in oven or in barb, this dish represents the cusp of Cuban culinary festivity. Infallible during December 24 and 31 celebrations, waiting for the New Year. Most recognized variant is the barbed piglet. The meat cooking last almost all day, best excuse to make a family and friends party around the barbecue. Moreover, of course, a whole day of celebration and delight.
Each region or country traditional foods are a transcendent part of its history and identity. You can taste ten most emblematic meat dishes of Cuban cuisine in restaurants and palates throughout all Caribbean country. Delight and enjoy Cuban cuisine as way to get to know the island and its people.
Originally published at havanaprivatesuite.com.
