One of the most well known aspects of Cuban culture is their fabulous cuisine. It may not be anything too exotic, but they make the basics taste good. Their staples consist of rice, black beans, plantanos fritos, yucca, various meats, and distinct spices. Rice and beans are frequently cooked slowly in a mixture of spices that typically contains garlic, cumin, bay leaves, and oregano. Unless it is in a stew, meat is usually marinated in a mixture of lemon juice and other fruit juices, garlic, and cumin called mojo. One of the most famous Cuban dishes is called ropa vieja.While the direct English translation, old clothes, may not be too appetizing the dish is delicious. Ropa vieja is a stew of shredded beef and spices. It is usually served over rice and with a side of black beans. Some other popular Cuban dishes include croquetas, cafe con leche, cafe cubano, and flan. Give Cuban food a try if you are ever in the mood for something new!

Throughout its history, Cuba has been a country of diversity. Ever since Christopher Columbus discovered Cuba, the society and culture of the island nation has been evolving. After the Spanish started a settlement in Hispaniola, they started importing slaves from Africa. Since Hispaniola was the first European settlement the “New World” it quickly became a port where ships would resupply after their long voyage across the Atlantic. The sailors on these ships were mostly from Europe, but there were also sailors from the Middle East and from Asia. The diversity of the people coming to Cuba all influenced what today is considered “Cuban food.” The indigenous people of Cuba were the Taino Indians; the Taino were the ones who cooked using a technique called barbacoa, this original technique consisted of slow cooking meat over open fire (Spengler 2). This is where the modern American barbeque originated from. What is now considered “traditional Cuban cooking” was considered the food of the common people not too long ago (Rosario 1). This cuisine has many different influences ranging from Arabic, Chinese, French, Portuguese, and primarily African and Spanish (Rosario 1). For example, the traditional jerked beef, rice and beens originated from the Spanish colonial period when rice and jerked beef were imported for the sugar cane plantations (Sanabria 258). A “new Cuban” cuisine developed in the United States when many Cuban exiles immigrated to the United States during the communist coup during the 1950’s and 1960’s (Rosario 1). This “new Cuban” cuisine developed due to the fact that not all of the traditional ingredients were readily accessible (Rosario 1). The Cuban cuisine is quite complex.

Sources: http://www.education.miami.edu/ep/littlehavana/Cuban_Food

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