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

  • Traditional meat and vegetable stew (Ajiaco)

    Traditional meat and vegetable stew (Ajiaco)

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

    • 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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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
  • 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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