Cuban cuisine
14 entries in the Cuban Cuisine compendium.
Cuban cuisineCuban cuisine blends Spanish, Taíno, African, and Caribbean culinary traditions.Al ajilloA garlic-centric cooking style from Spain with Latin American adaptations.Arroz con polloA traditional Spanish dish of chicken and rice, with Latin American variations.CasabeA Pre-Columbian flatbread made from cassava, still vital across the Caribbean.Cassava-based dishesCassava root yields diverse dishes across tropical regions.Crème caramelA custard dessert with a layer of clear caramel sauce.Cuban breadA long, crusty white bread staple of Cuban-American cuisine.Cuban pastryBaked puff pastries with sweet or savory fillings.Cuban sandwichA pressed sandwich born in Cuban immigrant communities.Deviled crabHand-held crab croquette from Tampa's immigrant community.Mojo (sauce)Canary Islands sauce with Caribbean and Mexican variations.Moros y Cristianos (dish)Cuban rice and black bean dish cooked together.Papa rellenaDeep-fried stuffed potato croquette popular across Latin America.PiononoSweet or savory rolled pastries named after Pope Pius IX.
Browse Cuban cuisine in the interactive codex →