Cuban cooking

What makes Cuban food so delicious? Cuban food is always full of sabor but not spicy.

Sofrito is the base for all Cuban cooking. It’s the Holy trinity. Peppers, such as Aji Dulces (Cachuchas) are commonly used along with onion, and garlic. Tomatoes are sometimes used also to create a tomato Sofrito.

Spices commonly used are cumin, oregano, bay leaf, salt, pepper. Parsley is also used and occasionally cilantro.

Wine is also used commonly in Cuban cooking & beer is used occasionally.

Olive oil is commonly used in Cuban cooking but vegetables oils are also used to deep fry.

Mojo is a marinade used in Cuban cooking to marinate pork, beef, chicken, fish and vegetables. It’s made of citric juices (lime or lemon), garlic, onion, olive oil and spices.

Common vegetables used are beans especially black beans. Root vegetables such as potatoes, yuca, boniato, calabaza and malanga is used.

Pork is a staple in Cuban cooking as it was easily accessible on the island & fed a large family. Pork is eating during holidays & special occasions. Chicken and fish are used.

Cubans on the island cook whatever they have available to them. But whatever they cook they do it with love which makes it delicious.