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Arroz con pollo (rice with chicken) Cuban cuisine is a blend of African, Spanish, and other Caribbean foods. Some Cuban dishes share spices and strategies with Spanish and African cooking, with some Caribbean impact in spice and flavor. This leads to a mix of the numerous different cultural impacts. A little but notable Chinese impact can likewise be represented, primarily in the Havana location.

During colonial times, Cuba was an essential port for trade, and many Spaniards who lived there brought their cooking traditions with them. Summary [modify] As an outcome of the colonization of Cuba by Spain, among the primary influences on the food is from Spain. Other cooking impacts consist of Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who came to Cuba from Haiti.

Another contributing factor to Cuban food is that Cuba is in a tropical climate, which produces fruits and root veggies that are used in Cuban meals and meals. A typical meal consists of rice and beans, prepared together or apart. When prepared together the recipe is called "congri" or "Moros" or "Moros y Cristianos" (black beans and rice).

Cuban sandwich [modify] A Cuban sandwich (often called a mixto, especially in Cuba) is a popular lunch item that outgrew the once-open flow of cigar employees in between Cuba and Florida (particularly Key West and the Ybor City area of Tampa) in the late 19th century and has actually considering that spread out to other Cuban American communities.

In Tampa, Genoa salami is typically layered in with the other meats, probably due to affect of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are readily available additions in lots of dining establishments, however these are considered by traditionalists as an inappropriate Americanization of the sandwich.