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Food In Cuba by Khalid
Huevos Habaneros
- eggs
- red onion
- red, yellow, and orange peppers,
- garlic
- tomatoes
- habanero pepper
- white cooking wine
- cumin
- Hungarian paprika
- butter
- green onion,
- salt and pepper
- cheddar cheese
Ropa Vieja
- bacon
- . flank steak,
- Kosher salt
- black pepper
- yellow onion, sliced
- red bell pepper green pepper
- tomato paste
- cumin
- dried thyme
- dried oregano
- garlic
- bay leaf
- white wine
- beef stock
- tomatoes
- green olives
- jarred pimiento peppers
- capers
- white wine vinegar
- cilantro
History
the recipe for ropa vieja is over 500 years old and originated with the Sephardic Jews in the Iberian peninsula of Spain. Because cooking was not allowed on the Sabbath, the Sephardi would slow-cook a hearty stew the night before.
The dish then travelled to the Americas with the Spanish people, where it became a staple dish across the Caribbean and Cuba. And although the recipe has been tweaked over the years, the fundamental base of ropa vieja remains today as it always has.
Cubano
- mayonnaise
- Cuban roll
- roast pork shoulder
- deli ham
- Swiss cheese
- dill pickle chips
- yellow mustard
- canola oil
History
It's believed that the first Cuban sandwich was made more than a quincentenary ago the by Taíno tribe in Cuba. They were one of three different cultures that inhabited the island before Europeans arrived. Jorge Astorquiza, a food chemist in Tampa, says the Taínos used casabe bread, made from yucca, to make the dish.
Elena Ruz
- Turkey
- Jam
- Bread
- Cream Cheese
History
In the late 1920s, Elena Ruz Valdes-Fauli a young high Havana society and her friends used to go to the cafe “Caramel” Calzada and D in Vedado. When Elena would go she would ask for turkey, jam and cream cheese for a sandwich until it was put onto the menu and it was a hit and is now sold in cafes all over the world.