39 Dishes

Side, Snack, Appetizer

Aceitunas aliñadas

Marinated olives

Side, Snack, Appetizer

Arroz con maiz

Arroz con maíz is a latin american dish with rice and corn cooked in one pot.

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Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bocadito

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

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Boniato con mojo

White sweet potatoes mojo de ajo, a garlic citrus sauce

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Boniato frito

Fried boniato, a variety of sweet potato

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Carne fria

Cold meat roll, similar to meatloaf, the ground meat mixture is wrapped inside cloth shaped like a log or roll and is then cooked, serve chilled, sliced and with bread or crackers

Side, Snack, Appetizer

Croquetas

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Side, Snack, Appetizer

Ensalada cubana

Garden salad made with lettuce, tomatoes, radish, cucumber, onion, avocado and an oil and vinegar dressing

Side, Snack, Appetizer

Ensalada fria cubana

Chilled macaroni salad

Side, Snack, Appetizer

Huevos cubanos

Cuban deviled eggs

Side, Snack, Appetizer

Mariquitas de platanos

Fried plantain chips

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Pan con timba

Guava paste and cream cheese in pressed cuban bread

Side, Snack, Appetizer

Papas fritas

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Papas rellenas

Papas rellenas (english: stuffed potatoes) are the most popular type of croquettes in latin american regions such as peru, ecuador, bolivia, mexico, chile, colombia, & the caribbean (more so the dominican republic, cuba & puerto rico). the first recorded latin american recipes were printed in the late 19th century, during a time when french cuisine (among others, e.g. italian) was influencing those of latin america.

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Pasteles

Pasteles (spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the english-speaking caribbean, are a traditional dish in several latin american and caribbean countries. in puerto rico, the dominican republic, venezuela, panama, trinidad and tobago, and the caribbean coast of colombia, the dish looks like a tamal. in hawaii, they are called pateles in a phonetic rendering of the puerto rican pronunciation of pasteles, as discussed below.

Side, Snack, Appetizer

Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Rice and beans

Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. the grain and legume combination provides several important nutrients and many calories, and both foods are widely available. the beans are usually seasoned, while the rice may be plain or seasoned. the two components may be mixed together, separated on the plate, or served separately.

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Sofrito salsa and tostones

Fried green tostones topped with salsa, avocado, cilantro and tejföl (sour cream), if desired

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Tostones

Tostones (spanish pronunciation: [tosˈtones], from the spanish verb tostar which means "to toast") are twice-fried plantain slices commonly found in latin american cuisine and caribbean cuisine. most commonly known as tostones, puerto rico, jamaica, nicaragua, cuba, honduras and venezuela, they are also known as tachinos or chatinos (cuba), platano frito or frito verde (dominican republic), bannann peze (haiti), patacones (in panama, venezuela, colombia, costa rica, peru, and ecuador) and, sometimes, patacón pisao in colombia.

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Yuca con mojo

Yuca con mojo is a cuban side dish made by marinating yuca root (also known as cassava) in garlic, lime, and olive oil. often, onions are included in the marinade. also known as one of cuba's national dishes.

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Yuca frita

Fried cassava, cassava fries

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Tasajo

Tasajo is a cut of dried beef, normally cooked over a wood fire.

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Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

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Black beans

The black turtle bean is a small, shiny variety of the common bean (phaseolus vulgaris) especially popular in latin american cuisine, though it can also be found in the cajun and creole cuisines of south louisiana. like all varieties of the common bean, it is native to the americas, but has been introduced around the world. it is also used in indian cuisine, tamil cuisine, where it is known as karuppu kaaramani and in maharashtrian cuisine, where it is known as kala ghevada. the black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, caraota negra, or habichuela negra in spanish; and feijão preto in portuguese), although this terminology can cause confusion with at least three other types of black beans. the black turtle bean is the only type of turtle bean. it is called turtle because of its hard outer "shell".

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

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Chaya

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the yucatán peninsula of mexico. the specific epithet, aconitifolius, means "aconitum-like leaves". it has succulent stems that exude a milky sap when cut. the plant can grow to be 6 metres (20 ft) tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. it is a popular leaf vegetable in mexican and central american cuisines, similar to spinach. white flowers are born on a terminal panicle held high above the foliage. the leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. up to five raw leaves can be eaten a day. to be eaten safely, the required cooking time is 5–15 minutes, with 20 minutes being recommended most often in recipes, and it should not be cooked in aluminium cookware.

Side, Snack, Appetizer

Fresh fruit

Melons, papaya, mango, mamey (pouteria sapota), guava

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Maduros

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Side, Snack, Appetizer

Plantain

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Side, Snack, Appetizer

Ají

Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.

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Mayonesa

Spanish mayonnaise, made with eggs, olive oil, lemon juice and salt

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Cuban mojo

Marinade made with citrus such as bitter orange, orange or lime juice, garlic, olive oil or pork lard, used with roast pork, cassava, chicken, shrimp

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Mojo criollo

Marinade or sauce made with vinegar, oil, sour orange or other citrus juice, garlic, used with pork, steak, chicken, yucca

Side, Snack, Appetizer

Mojo criollo

Marinade or sauce made with vinegar, oil, sour orange or other citrus juice, garlic, used with pork, steak, chicken, yucca

Side, Snack, Appetizer

Pasta de jamón

Ham spread, serve with crackers, on sliced bread, or as small sandwiches (pasta de bocaditos jamón, pasta de bocaditos jamon, pasta de bocaditos, bocaditos de jamon)

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Scotch bonnet pepper sauce

Scotch bonnet hot sauce, serve with poultry, seafood, goat, fish

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Sofrito

Sofrito (spanish, pronounced [soˈfɾito]), sofregit (catalan), soffritto (italian, pronounced [sofˈfritto]), or refogado (portuguese, pronounced [ʁɨfuˈɣaðu]) is a basic preparation in mediterranean, latin american, spanish, italian and portuguese cooking. it typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. in modern spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. this is known as refogado, sufrito, or sometimes as estrugido in portuguese-speaking nations, where only garlic, onions and olive oil are often essential, tomato and bay laurel leaves being the other most common ingredients.