Cuban Recipes

Cuban cuisine is an eclectic tradition that makes the Spanish colonial heritage, the beef and black bean tradition of African slavery, the cassava and corn of the indigenous Taino, and the Caribbean seafood surrounding the island all part of a single tradition. Tatonia features dozens of Cuban recipes, led by ropa vieja (the national dish, a shredded beef stew), arroz con pollo (chicken rice), congrí (rice and black beans), tostones (fried green plantains), the Cuban sandwich, picadillo, moros y cristianos, frita Cubana, and flan Cubano. The Cuban sandwich (there is a historical debate over a Tampa or Miami origin, but it is a Cuban immigrant classic), in the Tatonia adaptation: Cubano bread plus beef ham plus beef roast plus beef salami plus Swiss cheese plus mustard plus pickles plus a plancha press in the style of pressing. Ropa vieja ('old clothes') takes its name from the long, stringy look of the shredded meat; the classic recipe is beef brisket plus onion plus pepper plus garlic plus tomato plus dry white wine plus 2 to 3 hours of slow cooking. Mojo Cubano marinade sauce is a classic citrus blend: lemon (bitter orange is ideal if available) plus garlic plus cumin plus olive oil plus oregano; it is indispensable on beef roast and chicken. Plátano (green cooking plantain) is the potato of Cuban cuisine; tostones (double-fried plus pressed), maduros (fried ripe plantains), and mariquitas (chips). The 1959 revolution and the long US embargo protected Cuban cuisine from outside influences, freezing traditional recipes in the mold of the 1900 to 1960 period. This page covers a broad Cuban repertoire, from everyday meat stews (ropa vieja, picadillo) to the street food Cuban sandwich and tostones, and on to classic flan and coconut desserts.