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 For more details visit Eats.com
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