Cuba
- Details
- Category: Cuba
Delve into the heart of Cuban cuisine with this flavorful Arroz y Frijoles recipe. Also known as Moros y Cristianos, this traditional Cuban dish features a harmonious blend of black beans and rice, cooked together with aromatic spices and seasonings. The combination of tender beans and perfectly cooked rice creates a comforting and satisfying dish that's a staple in Cuban households. Enjoy the rich cultural heritage of Cuba with every bite of this classic dish.
ARROZ Y FRIJOLES (MOROS Y CRISTIANOS)
DIFFICULTY: MODERATE
GALLERY 
INGREDIENTS 
4 Persons
For the Arroz y Frijoles:
- 1 cup black beans, soaked overnight and drained
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp oregano
- 1/4 tsp black pepper
- 1 bay leaf
- 1 tbsp white vinegar
- Salt, to taste
- 1/4 cup fresh cilantro or parsley, chopped
- 1 lime, cut into wedges
INSTRUCTIONS
1) In a large pot, combine the soaked black beans and 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook the beans until they are tender, about 1 to 1.5 hours. Drain and set aside.
2) In a separate pot, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté until the vegetables are softened.
3) Stir in the minced garlic, ground cumin, oregano, black pepper, and bay leaf. Cook for about 1 minute until fragrant.
4) Add the cooked black beans to the pot and mix well with the seasoned vegetables.
5) Incorporate the white rice into the bean mixture and stir to combine.
6) Pour in 2 cups of water and add the white vinegar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
7) Remove the bay leaf and discard.
8) Fluff the Arroz y Frijoles with a fork and season with salt to taste.
9) Garnish with chopped cilantro or parsley and serve the dish hot with lime wedges on the side.
NUTRITIONAL INFORMATION (per serving) 
Calories: 280 kcal
Protein: 6g
Carbohydrates: 48g
Fat: 7g
Fiber: 5g
Sodium: 10mg
DURATION : 2 hours (including soaking time) 
TRICK & TIP 
For added richness, you can stir in a tablespoon of butter or a splash of coconut milk into the cooked Arroz y Frijoles before serving. Serve it alongside grilled meats or roasted vegetables for a complete Cuban-inspired meal.
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- Details
- Category: Cuba
Experience the vibrant flavors of Cuba with this delightful Arroz con Pollo recipe. Tender chicken pieces are simmered in a savory tomato-based sauce, infused with aromatic spices and saffron. This traditional Cuban dish combines succulent chicken with perfectly cooked rice for a comforting and satisfying meal that's a true taste of Cuba.
ARROZ CON POLLO
DIFFICULTY: MODERATE
GALLERY
INGREDIENTS
4 Persons
For the Arroz con Pollo:
- 2 lbs chicken pieces (legs, thighs, or a combination)
- 1/4 cup olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp saffron threads
- 1 bay leaf
- 1 cup white rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup pimiento-stuffed olives, sliced
- 2 tbsp capers
- 1/4 cup fresh cilantro or parsley, chopped
- 1 lime, cut into wedges
INSTRUCTIONS
1) In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2) Add the chopped green and red bell peppers and sauté for a few minutes until they begin to soften.
3) Stir in the minced garlic, cumin, oregano, paprika, turmeric, and saffron. Cook for about 2 minutes until the spices are fragrant.
4) Add the chicken pieces to the pot and brown them on all sides.
5) Pour in the white rice and stir to coat the rice with the spices and oil.
6) Add the chicken broth and bay leaf. Bring to a simmer.
7) Cover the pot and let the mixture cook over low heat for about 15-20 minutes, or until the rice is tender and the chicken is fully cooked.
8) Stir in the frozen peas, sliced olives, and capers. Cook for an additional 5 minutes until the peas are heated through.
9) Remove the bay leaf and discard.
10) Serve the Arroz con Pollo hot, garnished with chopped cilantro or parsley and accompanied by lime wedges. Enjoy the vibrant flavors of Cuba!
NUTRITIONAL INFORMATION (per serving)
Calories: 420 kcal
Protein: 26g
Carbohydrates: 42g
Fat: 16g
Fiber: 4g
Sodium: 980mg
DURATION : 45 minutes
TRICK & TIP
For extra flavor, marinate the chicken pieces in a mixture of lime juice, garlic, and spices for a few hours before cooking. Serve the Arroz con Pollo with a side of fried plantains and black beans for a complete Cuban meal.
- Details
- Category: Cuba
Experience the comforting flavors of Cuba with this delicious Picadillo recipe. Ground beef is cooked with a medley of vegetables, olives, and raisins, creating a harmonious blend of savory and sweet. This traditional Cuban dish is bursting with flavor and is often served with rice, beans, and fried plantains for a hearty and satisfying meal that captures the essence of Cuban cuisine.
PICADILLO
DIFFICULTY: EASY
GALLERY
INGREDIENTS
4 Persons
For the Picadillo:
- 1 lb ground beef
- 1/4 cup olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup pimiento-stuffed olives, sliced
- 1/4 cup raisins
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1 bay leaf
- 1/4 cup fresh cilantro or parsley, chopped
- 1 lime, cut into wedges
INSTRUCTIONS
1) In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2) Add the chopped green bell pepper and sauté for a few minutes until it begins to soften.
3) Stir in the minced garlic and cook for about 1 minute until fragrant.
4) Add the ground beef to the skillet and cook until browned and cooked through. Drain any excess fat.
5) Stir in the tomato sauce, water, sliced olives, raisins, cumin, cinnamon, and ground cloves.
6) Add the bay leaf and let the mixture simmer over low heat for about 15-20 minutes, allowing the flavors to meld.
7) Remove the bay leaf and discard.
8) Serve the Picadillo hot, garnished with chopped cilantro or parsley and accompanied by lime wedges. Enjoy the comforting flavors of Cuba!
NUTRITIONAL INFORMATION (per serving)
Calories: 360 kcal
Protein: 19g
Carbohydrates: 19g
Fat: 24g
Fiber: 2g
Sodium: 460mg
DURATION : 40 minutes
TRICK & TIP
For added depth of flavor, you can include a splash of dry white wine while simmering the Picadillo. Serve it over a bed of fluffy white rice and pair it with fried ripe plantains for a classic Cuban meal.
- Details
- Category: Cuba
Experience the bold and vibrant flavors of Cuba with this classic Vaca Frita recipe. Tender marinated beef is cooked until crispy and then sautéed with onions and citrus juices, creating a dish that's bursting with delicious Cuban flavors. This hearty and satisfying dish is a beloved favorite in Cuban cuisine.
VACA FRITA
DIFFICULTY: INTERMEDIATE
GALLERY
INGREDIENTS
4 Persons
For the Vaca Frita:
- 1.5 lbs flank steak or skirt steak
- 1/4 cup sour orange juice (or a mix of orange and lime juice)
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into wedges
INSTRUCTIONS
1) In a bowl, combine the sour orange juice, minced garlic, cumin, oregano, salt, and black pepper to create the marinade.
2) Place the flank steak or skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and let the meat marinate in the refrigerator for at least 2 hours, or overnight for best results.
3) Preheat a grill or skillet over high heat. Remove the marinated meat from the bag and shake off excess marinade. Grill or sear the meat for about 2-3 minutes on each side until nicely charred and cooked to your desired doneness.
4) Allow the meat to rest for a few minutes, then slice it thinly against the grain.
5) In a separate skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and sauté until they are caramelized and slightly crispy.
6) Add the sliced beef to the skillet with the caramelized onions. Pour in the fresh lime juice and orange juice. Sauté the mixture until the beef is coated with the citrus juices and becomes crispy around the edges.
7) Remove from heat and stir in the chopped parsley and cilantro.
8) Serve the Vaca Frita hot, garnished with additional chopped cilantro and parsley. Accompany with lime wedges for an extra burst of flavor.
NUTRITIONAL INFORMATION (per serving)
Calories: 320 kcal
Protein: 26g
Carbohydrates: 9g
Fat: 20g
Fiber: 1g
Sodium: 470mg
DURATION : 2 hours and 30 minutes (including marination)
TRICK & TIP
Serve the Vaca Frita with classic Cuban sides like rice and black beans for a complete and authentic Cuban meal. Adjust the level of citrus juices and seasonings to suit your taste preferences.
- Details
- Category: Cuba
Experience the comforting and flavorful combination of Yuca con Mojo, a traditional Cuban dish that highlights the rich taste of yuca root. The yuca is boiled until tender and then drizzled with a zesty and garlicky mojo sauce that brings a burst of flavor to every bite. This dish captures the essence of Cuban cuisine and is a delightful side or appetizer.
YUCA CON MOJO
DIFFICULTY: EASY
GALLERY
INGREDIENTS
4 Persons
For the Yuca con Mojo:
- 2 lbs yuca root, peeled and cut into chunks
- 1 tsp salt, plus more for boiling
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
INSTRUCTIONS
1) In a large pot, bring water to a boil and add a generous amount of salt. Add the yuca chunks and cook until they are tender and easily pierced with a fork, about 20-30 minutes.
2) While the yuca is cooking, prepare the mojo sauce. In a bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, cumin, and red pepper flakes (if using).
3) Once the yuca is cooked, drain and let it cool slightly. Remove any tough fibers from the center of the yuca chunks.
4) Place the yuca chunks on a serving platter and use the back of a fork to gently smash them, creating a flat surface.
5) Pour the mojo sauce over the smashed yuca, ensuring each piece is well coated.
6) Sprinkle the chopped cilantro and parsley over the yuca.
7) Serve the Yuca con Mojo warm as a flavorful side dish or appetizer.
NUTRITIONAL INFORMATION (per serving)
Calories: 220 kcal
Protein: 2g
Carbohydrates: 36g
Fat: 8g
Fiber: 2g
Sodium: 300mg
DURATION : 45 minutes
TRICK & TIP
For extra flavor, marinate the yuca chunks in the mojo sauce for a few hours before serving. Yuca con Mojo pairs well with grilled meats or as a satisfying vegetarian option.
- Details
- Category: Cuba
Indulge in the delightful flavors of Cuban cuisine with this mouthwatering Tostones recipe. Tostones, also known as fried green plantains, are a beloved snack or side dish in many Latin American countries, especially in Cuba. These crispy and savory bites are made by frying green plantain slices twice, resulting in a deliciously tender inside and a crunchy exterior. Whether enjoyed on their own or with a dipping sauce, Tostones are a true treat that captures the essence of Cuban street food.
TOSTONES
DIFFICULTY: EASY
GALLERY
INGREDIENTS
4 Persons
For the Tostones:
- 2 green plantains
- 1/4 cup vegetable oil, for frying
- Salt, to taste
INSTRUCTIONS
1) Start by peeling the green plantains. Cut off the ends and make a lengthwise slit along the skin. Carefully remove the skin by sliding your thumb under it.
2) Cut the plantains into 1-inch thick slices.
3) Heat the vegetable oil in a skillet over medium heat.
4) Fry the plantain slices in batches for about 2-3 minutes on each side, or until they are golden and slightly crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
5) Using a tostonera (plantain press) or the bottom of a heavy glass, gently flatten each fried plantain slice to about half its original thickness.
6) Return the flattened plantains to the skillet and fry for an additional 2 minutes on each side, or until they are deeply golden and crispy.
7) Remove the tostones from the skillet and place them on a paper towel-lined plate. Immediately sprinkle with salt to taste while they are still hot.
8) Serve the Tostones hot as a delicious snack or side dish. They are often enjoyed with dipping sauces such as garlic mojo or spicy salsa.
NUTRITIONAL INFORMATION (per serving)
Calories: 180 kcal
Protein: 1g
Carbohydrates: 43g
Fat: 1g
Fiber: 2g
Sodium: 5mg
DURATION : 30 minutes
TRICK & TIP
For a twist, serve Tostones with a drizzle of honey and a sprinkle of cinnamon for a sweet and savory flavor combination. Enjoy them alongside a refreshing mojito for the ultimate Cuban culinary experience.
- Details
- Category: Cuba
Discover the exquisite flavors of Cuban cuisine with these delectable Malanga Fritters. Malanga, a root vegetable similar to taro, is transformed into crispy and flavorful fritters that are a beloved treat in Cuban households. These fritters boast a crunchy exterior and a tender interior, making them a delightful snack or appetizer. Experience the authentic taste of Cuba with every bite of these savory Malanga Fritters.
MALANGA FRITTERS
DIFFICULTY: EASY
GALLERY
INGREDIENTS
4 Persons
For the Malanga Fritters:
- 2 malanga roots, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- 1/4 cup vegetable oil, for frying
INSTRUCTIONS
1) In a large bowl, combine the grated malanga, chopped onion, minced garlic, flour, eggs, salt, and pepper. Mix well to form a batter.
2) Heat the vegetable oil in a skillet over medium heat.
3) Spoon portions of the batter into the hot oil to form fritters. Flatten them slightly with a spoon.
4) Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
5) Serve the Malanga Fritters hot as a delectable appetizer or snack. They are often enjoyed with a side of garlic dipping sauce or salsa.
NUTRITIONAL INFORMATION (per serving)
Calories: 180 kcal
Protein: 1g
Carbohydrates: 43g
Fat: 1g
Fiber: 2g
Sodium: 5mg
DURATION : 30 minutes
TRICK & TIP
For a twist, serve Tostones with a drizzle of honey and a sprinkle of cinnamon for a sweet and savory flavor combination. Enjoy them alongside a refreshing mojito for the ultimate Cuban culinary experience.
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