Cuban Cuisine has diverse roots, but a style all its own

Cuban cooking has diverse roots. This rustic cuisine is a mix of Spanish, French, African, Arabic, Chinese and Portuguese cultures.

But this cuisine has a style very much its own. Coastal seafood, indigenous fruits and root vegetables contribute to its unique cultural mix. All these influences along with a Caribbean flair, give Cuban food its distinctive, flavorful taste.

Although many people think Cuban food is similar to Mexican, it’s not. The only food these cultures have in common is tamales and the love of rice and beans.

I love Cuban food. My neighbor, Mike, always shared stories with me about his Cuban grandma cooking in the kitchen when he was growing up. “She never measured” he told me, she just knew how much rice to add when making Arroz con Pollo or Paella or Lechon Asado (Cuban roast pork). Rice was by the handful and water was by a certain finger depth. He reminisced about his grandma in the kitchen, early in the morning, stirring up her Cuban specialties and would awake with his mouth watering to the aroma of her delicious cooking.

After talking to various Cuban cooks, I have found most don’t measure ingredients or time meals. These wonderful cooks just seem to have the knack of knowing how and when.

Most Cuban food is sautéed or slow-cooked over a low flame. Cubans aren’t big on deep-fried foods (although there are exceptions) and they don’t use heavy or creamy sauces. Rice, both yellow and white; and beans, both black and red are culinary staples, although preparation varies by region. Black beans are prevalent in western Cuba, which is heavily influenced by its European roots, while red beans are common in eastern Cuba, which is influenced by African and Caribbean cultures.

Meats and poultry are normally marinated in citrus juices, such as lime or sour orange, and slow roasted over low heat until the meat is falling off the bone.

Equally popular are Cuban tamales, which are similar to its Mexican counterpart. Cuban tamales are made with corn flour, shortening and pieces of pork meat. The mixture is then wrapped in corn husks, tied and boiled in salted water. Another popular Cuban recipe is Tamales en cazuela; the meat mixture is stirred into the masa or corn flour and cooked directly in a pot on the stove to form a hearty cornmeal porridge.

Plantains are inexpensive and versatile, making them a perfect accompaniment to many Cuban dishes. A plantain looks and smells like a banana but, they are bigger, harder to peel, and are cooked instead of eaten raw. As a plantain ripens, it becomes sweeter and the exterior color changes just like its cousin the banana. Green plantains are firm and starchy and resemble potatoes in flavor. Medium ripe plantains are yellow or yellow with black spots and have a softer starchy but slightly sweet flavor. When the skins have turned almost black, the plantain is fully ripe, aromatic, and sweet.

Other common staples of Cuban cuisine are root vegetables such as yucca, malanga, and boniato. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin and a little water. Green leafy vegetables are not part of traditional Cuban cooking.