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Cuban cuisineCuban cuisine is a mix of African, Spanish and other Caribbean food. Arroz con pollo (rice with chicken) Cuban food is a blend of African, Spanish, and other Caribbean foods. Some Cuban recipes share spices and strategies with Spanish, African and Taino cooking, with some Caribbean influence in spice and taste.

A small however notable Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. Throughout colonial times, Cuba was a crucial port for trade, and numerous Spaniards who lived there brought their culinary customs with them. Overview [modify] As an outcome of the colonization of Cuba by Spain, among the main impacts on the food is from Spain.

Another aspect is that Cuba is an island, making seafood something that significantly affects Cuban cuisine. Another contributing aspect to Cuban cuisine is that Cuba is in a tropical environment, which produces fruits and root veggies that are used in Cuban meals and meals. A normal meal includes rice and beans, cooked together or apart.

If cooked independently it is called "arroz con frijoles" (rice with beans) or "arroz y frijoles" (rice and beans). Cuban sandwich [edit] A Cuban sandwich (often called a mixto, especially in Cuba) is a popular lunch product that outgrew the once-open circulation of stogie workers in between Cuba and Florida (specifically Key West and the Ybor City community of Tampa) in the late 19th century and has because spread to other Cuban American neighborhoods.

In Tampa, Genoa salami is typically layered in with the other meats, most likely due to affect of Italian immigrants who lived side by side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are offered additions in numerous dining establishments, however these are thought about by traditionalists as an unacceptable Americanization of the sandwich.https://www.facebook.com/profile.php?id=100063449813934