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Cuban cuisineCuban food is a mix of African, Spanish and other Caribbean food. Arroz con pollo (rice with chicken) Cuban cuisine is a mix of African, Spanish, and other Caribbean foods. Some Cuban dishes share spices and methods with Spanish, African and Taino cooking, with some Caribbean impact in spice and flavor.

A little but notable Chinese influence can also be represented, generally in the Havana location. There is likewise some Italian impact. During colonial times, Cuba was a crucial port for trade, and numerous Spaniards who lived there brought their cooking customs with them. Overview [edit] As an outcome of the colonization of Cuba by Spain, one of the main impacts on the food is from Spain.

Another factor is that Cuba is an island, making seafood something that considerably affects Cuban food. Another contributing aspect to Cuban cuisine is that Cuba is in a tropical environment, which produces fruits and root vegetables that are utilized in Cuban meals and meals. A common meal includes rice and beans, prepared together or apart.

If prepared separately it is called "arroz con frijoles" (rice with beans) or "arroz y frijoles" (rice and beans). Cuban sandwich [edit] A Cuban sandwich (in some cases called a mixto, especially in Cuba) is a popular lunch item that outgrew the once-open flow of stogie workers in between Cuba and Florida (particularly Secret West and the Ybor City area of Tampa) in the late 19th century and has actually since spread out to other Cuban American communities.

In Tampa, Genoa salami is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side by side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are available additions in lots of dining establishments, however these are considered by traditionalists as an undesirable Americanization of the sandwich.https://www.facebook.com/profile.php?id=100063449813934