Eating Cuban: 120 Recipes from the Streets of Havana to American Shores by Beverly Cox and Martin Jacobs and Ana Menendez

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    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: dried beef; beef bones; ground cumin; annatto seeds; Mexican oregano; bell peppers; beef flank steaks; tomatoes; bay leaves; pork shoulder; beef short ribs; garlic; taro root; sweet potatoes; ñame; yuca root; plantains; calabaza; corn cobs; dried limes
    • Accompaniments: Modern cassava [yuca] bread (Pan de cazabé)
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    • Categories: Soups; Lunch; Main course; Cuban
    • Ingredients: white beans; Spanish chorizo sausages; green bell peppers; smoked ham hocks; chicken stock; collard greens; potatoes
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    • Categories: Salads; Side dish; Lunch; Cuban; Vegan; Vegetarian
    • Ingredients: yuca root; canned pimientos; cilantro; limes
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    • Categories: Rice dishes; Lunch; Side dish; Cuban
    • Ingredients: cooked rice; roast pork; ham; shrimp; fresh ginger; soy sauce; spring onions; cilantro
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    • Categories: Main course; Cuban
    • Ingredients: duck pieces; bitter orange juice; basil; fresh ginger; ground cumin; marjoram; sugarcane juice
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    • Categories: Sauces, general; Cuban
    • Ingredients: avocados; limes; pimiento-stuffed green olives; capers
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    • Categories: Rice dishes; Main course; Cuban
    • Ingredients: limes; garlic; pork; bell peppers; tomatoes; Bijol seasoning; okra; Arborio rice; dried red chiles; hot sauce
    • Accompaniments: Cuban bread (Pan Cubano)
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    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: lamb; limes; garlic; jalapeño chiles; ground cumin; dried oregano; hot paprika; green bell peppers; canned tomatoes; pimiento-stuffed green olives; parsley
    • Accompaniments: Modern cassava [yuca] bread (Pan de cazabé)
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cuban
    • Ingredients: mamey fruits; condensed milk; ground cinnamon; whipped cream; mint
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cuban
    • Ingredients: egg yolks; sugar
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    • Categories: Ice cream & frozen desserts; Dessert; Cuban
    • Ingredients: limes; fresh ginger; gelatin; mangoes; sugar
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    • Categories: Dessert; Cuban
    • Ingredients: watermelons; sugarcane juice; aguardiente; pineapple; limes; mint; oranges
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    • Categories: Fried doughs; Dessert; Cuban
    • Ingredients: all-purpose flour; store-cupboard ingredients
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    • Categories: Rice dishes; Side dish; Cuban; Vegetarian
    • Ingredients: rice; store-cupboard ingredients
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    • Categories: Stocks; Cuban
    • Ingredients: beef bones; garlic; ground cumin; Mexican oregano; green bell peppers; beef flank steaks; tomatoes; bay leaves
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    • Categories: Side dish; Cuban
    • Ingredients: black beans; green bell peppers; bay leaves; garlic; ground cumin; ground cinnamon
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    • Categories: Sauces, general; Cuban
    • Ingredients: cumin seeds; dried oregano; rosemary sprigs; bitter orange juice; garlic
    • Accompaniments: Fried plantain chips (Mariquitas)
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    • Categories: Sauces, general; Cuban
    • Ingredients: onions; green bell peppers; tomatoes; tomato sauce
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    • Categories: Sauces, general; Cuban
    • Ingredients: dried chiles; garlic; white vinegar
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    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: Spanish chorizo sausages; pork; chicken thighs; chicken stock; beef stock; bay leaves; green bell peppers; ground cumin; tinned tomatoes; ñame; taro root; white sweet potatoes; yuca root; green plantains; calabaza; limes; corn cobs; plantains; cilantro
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Notes about this book

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Notes about Recipes in this book

  • Classic Cuban-style black beans (Frijoles negros)

    • tges on May 30, 2021

      The recipe that best captures what I had in Cuba. I like my frijoles negros - "dormidos" so I let it rest in the fridge overnight before serving. I love the inclusion of cinnamon here as it goes perfectly and I added a pinch of dried oregano as most recipes contain this herb. No white wine needed for this one and quite frankly, I don't think it needs it.

  • Quick black bean soup (Puré de frijoles negros ràpido)

    • ashallen on December 08, 2019

      Nice soup - I liked the texture from the mixture of pureed and whole beans. I did, however, make some changes which affected the flavor - substituted andouille sausage for dried chorizo, added an additional 3/4 c yellow onion on top of the red onion, added an additional sprig of oregano, and doubled the garlic. Flavor was fine but might have been better if I'd followed the recipe more carefully!

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  • ISBN 10 1584795417
  • ISBN 13 9781584795414
  • Linked ISBNs
  • Published Sep 29 2006
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

To "eat Cuban" is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music.

Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigré communities. From their journeys, they've gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs's photographs - many shot on the authors' travels through Cuba - Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine - in Cuba and the U.S.



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