Question:

Traditional Cuban Dish?

by Guest61202  |  earlier

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I need to know a traditional cuban dish and why is eaten or a favorite in cuba ?

help pleaze <3

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7 ANSWERS


  1. Because you&#039;re asking why it is eaten, it sounds like you have a report to do.

    Here&#039;s a great page on cuban cuisine and its origins.  You should be able to find your answer there:  http://en.wikipedia.org/wiki/Cuban_cuisi...


  2. Please take it from me- a Cuban.

    Here are some Traditional Cuban dishes:

    Arroz Blanco (white rice)

    Frijoles Ne*gros (black beans)

    Moros y Cristianos (as already posted, this is white rice and black beans mixed together)

    Carne con Papas (meat and potatoes, somewhat of a stew, but not too much liquid)

    Platanos Fritos (fried plantain bananas)

    Yuca con Mojo (boiled yucca with a drizzle of oil and garlic)

    Lechon Asado (roasted marinated pork)

    Ropa Vieja (as already posted, this is a shredded beef)

    There are also ham croquettes, sandwiches, papas rellenas (stuffed potato balls), tamales.......I can go on forever.

    Now, I CAN say, these are traditional Cuban meals- are they eaten in Cuba today? Not all especially beef- it is very hard to come by in Cuba. Those who are rich in Cuba, eat well and the majority of the Cubans in Cuba do not!

    Your question is why they eat these foods???? Strange questions.....it&#039;s like asking why the Chinese eat noodles.

  3. I think, chilli con carne! and cuba libre (rhum with coca colla).

    olé!

  4. I know Ropa Vieja is my favorite....

    I don&#039;t know why they eat it though except it&#039;s yummy!

  5. Moros y cristianos which are rice and beans cooked together.

    Batata is fried banana, and something amazing cubans do not eat fish as pork or chicken.

  6. i remind going to foodnetwork.com.p.s its grate

  7. Pork Adobo recipe

    courtesy of Cocina Cubana

    1-1/2 lbs pork shoulder or butt, cut into 1-1/2-inch cubes

    1/3 cup vinegar

    2 Tbsps soy sauce

    1 tsp salt

    3 cloves garlic, minced

    1 small bay leaf

    1/4 tsp pepper

    1 Tbsp sugar

    1/2 cup water

    2 Tbsps cooking oil

    Combine all ingredients except cooking oil in a pot and let

    stand for at least 30 minutes.

    Simmer covered for 1 hour or until meat is tender. Drain and

    reserve sauce.

    Heat cooking oil in skillet. Brown meat on all sides. Transfer

    to a serving dish.

    Pour off all remaining oil from skillet. Add reserved sauce and

    cook for a minute or two, scraping all browned bits sticking to the pan. Pour sauce over meat and serve.

    [Variation: May be done with chicken or a combination of chicken

    and pork. Beef or chicken livers may be added too if desired].

    Serves 4-6 people.

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