Whether you are a fan of Cuban cuisine or not, you’ll be delighted to learn that you can now have Cuban tapas right at home! These little snacks can be made in a variety of different ways and they’re sure to become your favorite mealtime staples!
Tostones
Served as a side dish or snack, Tostones in Cuban tapas are an impressive dish, and the best way to eat them is right out of the fryer. These starchy morsels are cooked in a deep frying pan until golden and served immediately. They are best dipped in a mojo sauce.
A well-known Cuban restaurant, El Buganvil serves three different types of tostones, namely tostones del monte, tostones rellenos and tostones del octopus. Located on the outskirts of Havana, it’s a stylish 1950s modern house that’s always packed. It also reportedly serves the best octopus in town.
The tostone rellenos, a small plate of fried plantain cups, is actually a more elegant way of saying tostones del monte. A tostone rellenos is not to be confused with tostones del octopus, which are fried green plantains that look like large green bananas.
It’s also possible to eat tostones in Puerto Rico and Haiti. The best tostones in these countries are the ones cooked in a special hinged utensil, called a tostonera. This is the most elegant way to eat them. The plantains are first squished, then fried, and finally served in a paper towel to blot out the excess oil. It’s a bit time-consuming, but well worth the effort. The best tostones in these countries can be found at the local tiendas.
The best tostones in Cuban tapas are served as a side dish or snack, but if you’re looking for something more substantial, the best restaurants in Cuba serve up a feast for the eyes. This upscale, high-end dining experience is a notch above the average Cuban grub, and is a popular destination among tourists and locals alike.
Malanga fritters
Getting to the malanga fritters in Cuban tapas can be a bit of a challenge. Although it’s not as difficult as it sounds, it does take a little prep work before you can enjoy a plate of these tasty treats.
The best way to prepare malanga is by cutting it into thin slices. This will help it cook more evenly, and make it easier to eat. Once it’s cut, you can rinse it with cold water.
You can also grate it in a box grater. A good food processor or blender can also get the job done, but if you’re using a manual hand-held device, you’ll need to take some time to grate it.
After the grating is done, you’ll have a bowl of malanga crumbs, which are the perfect size for a fritter. These are great on their own, but are also great as a base for a dipping sauce. You’ll want to season the crumbs with a bit of salt and pepper.
Now it’s time to fry them up. To do this, you’ll want to use a large pot or skillet. Depending on the size of the pot, you’ll need about a cup of vegetable oil. To avoid burning your hand, a wooden spoon or spatula is a great tool to use. To ensure your fritters don’t get mushy, fry them in small batches.
Once they’re fried, you’ll want to serve them immediately. You can also store them for a day or two in the refrigerator. A nice accompaniment is a squeeze of fresh lime and cilantro.
As you can see, the malanga fritters in Cuban cuisine are definitely a sight to behold. They’re a little time consuming to prepare, but well worth the effort.
Guava paste
Among Cubans, guava paste on salty crackers is a common snack. It’s also a common ingredient in many Caribbean and South American recipes.
The fruit itself is extremely sweet and contains high levels of vitamin C. Guava paste is often used to enhance the taste of baked goods. Depending on the brand, the texture may be similar to jam or fruit leather. Guava paste is also commonly used in savoury preparations. It can be purchased in tins or a box.
Guava paste can be purchased in Latin markets, grocery stores, and online. It is a thick, fruity paste that is often served with cheese. It is also used to make desserts such as pastelitos de guava. Guava and cheese are a popular snack in Cuban cultures. Depending on the brand, the nutrition value of guava paste will vary.
The pastry is then cut into triangles and squares. They can be baked for 12-15 minutes. Afterward, they can be kept in the refrigerator for three days. The edges can be crimped with an egg wash.
Guava and cheese pastelitos are a sweet and salty treat. They are made from guava paste and cream cheese. The two ingredients blend beautifully in puff pastry. They’re a delectable treat that can be served for breakfast or dessert. They can also be eaten at parties or taken to the office for a snack. They’re very easy to make.
The guava paste is then spread on the cream cheese. The cream cheese is then folded over the guava paste to make a triangle shape. The pastelitos de guava are then baked until golden brown. They’re a great treat to enjoy with a cup of coffee or milk.
Yuca con Mojo
Yuca con Mojo is one of the most popular traditional Cuban food dishes. It is a side dish made from the cassava root, and marinated in citrus juices and garlic. This side dish can be served as an appetizer or main dish, and pairs well with pork and other meat dishes. It is also a popular dish in the Dominican Republic.
The yuca con mojo recipe can be prepared with fresh or frozen yuca. It can also be prepared with a frozen yuca that has been peeled and cut into chunks. However, if you decide to use frozen yuca, you should make sure that it has been thawed. You should also make sure that it has been cut into 2-inch chunks.
To prepare yuca con mojo, start by heating a frying pan over medium heat. Add one tablespoon of butter. Then add minced garlic and onions. Cook until the garlic becomes fragrant. Add a little salt and pepper to taste. Continue cooking for about 5 minutes.
Once the onion and garlic are translucent, add the peppercorns. Continue cooking until the peppercorns are translucent. Once the peppercorns are cooked, add the bay leaves and simmer for 5 more minutes.
If you want to add a tangy citrus flavor to your yuca con mojo, you can use grapefruit or tangerine juice. You can also use a mix of grapefruit and lime juice, or even a mix of lime and tangerine juices.
You can also use mojo as a marinade for your roast pork. You can also use it as a pickling liquid for vegetables. It is also great for brushing on white fish. It can also be used to baste poultry.
Arroz con Pollo
Whether you’re a fan of Cuban food or Latin American cuisine, you’ve probably heard of arroz con pollo, a dish that’s become a staple in many kitchens. Whether it’s for dinner, as a side dish, or as a moneymaker, this dish is easy to make, visually pleasing, and affordable.
Arroz con pollo is a popular dish in Latin America and Spain, but there are many regional variations. In Puerto Rico, annatto oil is frequently used in the recipe. In southern Spain, it’s often smothered in cheese sauce.
Arroz con pollo is usually served with a green salad and beans. Some restaurants add shrimp or beef to the dish.
The dish is made with a variety of ingredients, including rice, chicken, and green olives. Unlike Spanish paella, the rice isn’t cooked in saffron oil.
In Spanish cooking, saffron is used to color the rice. Saffron threads add a special flavor and aroma. However, saffron is expensive. If you can’t afford it, you can substitute with turmeric or saffernese powder.
Some other ingredients you’ll want to include in your arroz con pollo include garlic, paprika, and spices. You can also add a bit of beer to the dish for a spicy flavor.
Cuban arroz con pollo is a hearty, delicious dish. It’s a great meal for the winter months, and is relatively easy to make. You can freeze the cooked dish for reheating in the oven.
A lot of Cubans say that arroz con pollo was introduced to the country by Spanish colonists, but some people debate the origin of the dish. Some say it was introduced in Puerto Rico while others say it originated in Spain.
