Cuban Food- A Mixture Of Cults
Cuban cuisine has been influenced by Spanish, French, African,
Arabic, Chinese, and Portuguese cultures. A pleasant cuisine
with little concern of measurements, order and timing, the Cuban
food is sautéed or slow-cooked over a low flame. Very little is
deep-fried and there are no heavy or creamy sauces. Mostly it
relies on few basic spices, such as garlic, cumin, oregano, and
bay laurel leaves. Many dishes use a so Frito as their basis
which consists of onion, green pepper, garlic, oregano, and
ground pepper quick-fried in olive oil. The sofrito is what
gives the food its flavor. It is used when cooking black beans,
stews, many meat dishes, and tomato-based sauces. Meats and
poultry are usually marinated in citrus juices, such as lime or
sour orange juices, and then roasted over low heat until the
meat is tender and literally falling off the bone. Another
common staple to the Cuban diet are root vegetables such as
yuca, malanga, and boniato, which are found in most Latin
markets and also can be found in any Cuban food offering New York City Restaurant.
Just check these out and feel the taste…
Source: Eats blog
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