Havana Grill

People are often surprised that Cuban food is not similar to Mexican food and differs from many other Latin American cuisines as well. Overall, Cuban cuisine is a blend of Spanish, African and Caribbean cooking styles with Chinese and other
continental influence in Havana and the surrounding areas.

The renowned rice and beans is perhaps the most common Cuban dish, but cooking styles vary regionally. In Havana, rice and beans are eaten separately. In some areas, black beans are used in moros y cristianos. Elsewhere, red kidney beans are used in arroz congri oriental. Beans and white rice are cooked together, then combined with a sofrito and baked; a Cuban sofrito is a sauce made from tomatoes, onions, garlic, peppers and other ingredients and serves as the base for many dishes including stew.

In addition to rice and beans, a Cuban meal may include a soup, a salad, a main meat and/or a vianda (a starchy fruit, vegetable or tuber). Pork, chicken, beef and fish are important parts of the Cuban diet but are not consistently available. Plantains, bananas, rice, potatoes, yuca, boniatos (a type of sweet potato) and malanga (another type of tuber) are staple food items.

Finger foods like Cuban pastries (fruit-filled pastry puffs) and papas rellenas (fried potato balls stuffed with ground beef) are popular in Havana. Many varieties of sandwiches are available including the traditional Cuban sandwich and pan con lechon, made from bread, roasted pork, onions and mojito (a sauce made from oil, garlic, onion and spices and citrus juice, not to be confused with the minty cocktail).

Ropa vieja is an authentic Cuban dish of shredded flank steak in a tomato sauce and is often served with rice, beans and fried plantains. Literally the name means "old clothes" and some Cubans think that this dish was so named because the shredded beef is cooked until it falls apart, resembling old clothes.

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