Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.

Has characteristic parts: Arroz a la cubanaes Arroz con Polloes Arroz con maiz Arroz imperiales Bollo Boniatillo Bread pudding Buñueloes Chicharrón Chorizo Congrí Crema de Viees-cu Cuban bread Cuban sandwich Cucurucho Diplomat pudding Dulce de lechees Dumboy Epis Fufu Ginilingfil Guava Hushpuppy Lechón Medianoche Mojo Moros y Cristianoses Natillaes Papa rellena Pernil Picadilloes Piononofil Plantain Quibombo Rabo encendido Ropa vieja Salsa Criolla Sofrito Tamalees Tostoneses Tres Leches cake Tres leches Vaca Fritaes Yuca al mojo
Categories: Caribbean cuisine Cuisine Latin American cuisine
Also known as:
English: Cuban
Wikidata ID: Q1328358
Wikipedia title: Cuban cuisine
References:
Wikipedia article: Cuban cuisine
Inbound Links
Arroz a la valenciana
Bollo
Vaca Frita


Unlinked Mentions
Carajillo
Mexican Torta

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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