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Cuban
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Saveur (6)
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Vegetables (4)
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08/30/2005
Plantain Tamales
As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).
Issue #59
08/30/2005
Pumpkin Rice
Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, is a large hard-skinned squash available in the U.S. at Hispanic markets.
Issue #59
06/14/2007
Garbanzos
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
Issue #42
06/14/2007
Yucca with Garlic Sauce
We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.
Issue #42
06/14/2007
Cuban-Style Black Beans
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
Issue #42
06/14/2007
Papaya in Syrup
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
Issue #42