10 Classic Cuban Dishes
10 Classic Cuban Recipes You Must Make!
By The Latin Kitchen | 10/31/2013 - 15:39

There's nothing like home cooking, bites that remind us of mama and abuela or Saturday nights spent at the kitchen table, sharing good food and good stories. Cuba, with it's rich cultural heritage and delicious culinary traditions has given us some of those well known Latin dishes we all grew up with: ropa vieja, anyone? In an effort to celebrate all that Cuba has to offer, we've rounded up some of our favorite and most irresistible Cuban recipes. 


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Seared Scallop Tacos
5 Healthy Versions of Your Favorite Recipes
By Alanna Nunez | 05/01/2012 - 13:06

It's a cultural imperative in a Latin household that when you have guests, you serve them food. You probably try to serve them coffee too, regardless of the time of day. No matter how politely your guests refuse the offer, you will go down fighting to give your guests something to eat. But here's the thing that no one ever wants to talk about: Many traditional Latin recipes (including my favorite, Empanadas de Carne) are fried, breaded, or otherwise loaded in trans fat, calories, and cholesterol.


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Frijoles Negros a la Cubana
By Akanke Small | 07/26/2009 - 23:51

The pressure cooker does a great job of cooking beans quickly, presoaking them for about 4 hours speeds the process even more.


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Cuban Sandwich
By Latina Staff | 07/15/2009 - 14:08

This popular sandwich is a combination of turkey, roast pork, ham, and Swiss cheese, piled high on Cuban bread and pressed with a sandwich iron until the bread is hot and crispy and the cheese has slightly melted. Since a sandwich iron is not an item found in most household kitchens, you can use a heavy skillet for pressing, or make the sandwich in a hinged nonstick grill or a panini press.


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Cuban Black Bean Soup
By Latina Staff | 02/21/2008 - 20:48

Pass a little pitcher of sherry for people to dose their soups at the table if they want to.


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Roasted Lechón
By Latina Staff | 02/21/2008 - 20:48

A traditional Cuban lechón asado would be made with a suckling pig, but that's impractical for most cooks. Here a pork loin roast is treated with the same flavor combination as a lechón; for the best results, try to get a roast with a layer of fat still on. Serve with Cuban mojo sauce.


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