Cuban flavors in Paris

Cuban Cuisine is an interesting blend of native people’s cuisine on the island plus Spanish, African and Caribbean cuisines, with different spices and flavors. Being Cuba an island, seafood dishes prepared in different ways are an important part of its everyday menu. Cuba’s tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals.
Rice and beans are a culinary element found throughout Cuba, cooked together or apart. When cooked together, the recipe is called either “Congri” or “Moros” or “Moros y Cristianos” (black beans and rice). If cooked separately, it is called “Arroz con/y Frijoles” (rice with/and beans).
Meat, when available on ration book, is usually served in light sauces. The most popular sauce is Mojo or Mojito (not to be confused with the Mojito cocktail), made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice. Ropa vieja (meaning “old clothes” in Spanish) is shredded beef dish (usually flank) simmered in tomato-based criollo sauce until it falls apart. Boliche is a beef roast, stuffed with chorizo sausage and hard boiled eggs.

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Now that Cuba is opened to mass tourism and everybody wants to travel to the island this summer, we have decided the opposite: stay in Paris and enjoy Cuba in our own way. Continue reading “Cuban flavors in Paris”