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Cuban gastronomy is a fusion of Spanish, African, and Caribbean cuisine, with a small but noteworthy Chinese influence, mainly in the area of La Habana. There are a number of other factors that used to characterize the local dishes. To start with: the communist regime, as a result of which certain foods and products are not available to the Cuban public. And then there is the fact that Cuba is an island, and thus seafood being readily available, in theory. Another factor is the climate, favoring the growth of fruits and root vegetables that are used as ingredients in Cuban dishes. On the other hand, the climate makes that fresh vegetables can be hard to come by, especially during the hotter months there is considerably less variety.
So, even though there is a strong and interesting gastronomic tradition, food in daily life is far less varied and instead heaviliy reliant on rice, beans, chicken and pork.
In practically all the casas particulares where you stay, the owners are more than happy to cook for you if you wish. Nevertheless, we provide details on other gastronomic option in each province on www.house hostel cuba.com.
A typical meal would consist of rice and beans, cooked together or apart. When cooked together it is called either congri (red beans and rice) or moros y cristianos (black beans and rice). If cooked separately it is called arroz con frijoles (rice with beans).
Ropa vieja is shredded beef dish (usually flank) simmered in tomato-based criollo sauce until it falls apart. Ropa Vieja means "old clothes", as this is what it looks like when served. Ropa vieja originally is from the Canary Islands, as are many of the Cuban dishes.
Many other meat dishes are also typically served in light sauces, the most popular sauce being mojo or mojito (not to be confused with the cocktail): This sauce, originally also from the Canary Islands, is made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice.
Stews and soups are also common. These are usually consumed along with white rice or eaten alone. Guiso (corn stew) and caldosa (a soup made with a variety of tubers and meats) are popular dishes as well. Also common when available are the popular white bean Spanish stews, such as caldo gallego (Galician stew), fabada asturiana (Asturian Stew) and cocido de garbanzos (chickpea stew).
Other meals you may find on a the menu are boliche, a beef roast, stuffed with chorizo sausage and hard boiled eggs; tamales, fresh ground corn wrapped in corn leaves with a tomato sauce and pieces of pork meat. Tamales as well as black bean soup, are among the few indigenous foods that are still part of modern Cuban cuisine.
Usually, all dishes are brought together to the table at once, except maybe for desserts. Cuban desserts are known for their sweetness and many desserts use citrus peel, cinnamon and/or anis seed to add distinct flavor.
Cuban meals are usually accompanied with beer or natural water. There are only 2 locally produced beers; Crystal which is a light lager and Bucanero which is a darker and stronger lager. There is no minimum drinking age, but buyers must be at least 16 years old to purchase alcohol.
Some other typical, regional, drinks are:
Coffee - Cuban coffee is one of the finest coffee in the world. Popular Cuban brands are, amongst others, Cubita, Turquino and Serrano. In Cuba coffee is usually served as an Italian espresso.
Rum - Santiago de Cuba was once home to the Bacardi family distillery, but Bacardi drinks are no longer found in Cuba. The Bacardi family and Company left Cuba in 1960 after the Castro regime confiscated the Company’s Cuban assets. A few years prior to the revolution, the Company had moved assets out of the country to the Bahamas, where it still has its headquarters. Drinks now made in the former Cuban Bacardi distillery are sold in Cuba under the name Caney. Nowadays Havana Club is the main brand of rum in Cuba, made in the company the Cuban government nationalized during the revolution. The Cuban government sells its Havana Club products internationally, except for the United States. Still, it is Santiago de Cuba that is considered to be the best Cuban rum.
Mojito - the national cocktail made of rum, soda water, crushed mint, lime juice, and chopped ice.
Daiquiri - cocktail of rum, ice, sugar, lime juice, and a dash of maraschino.
Guarapo - sugar cane juice. |
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