When you think of Cuba, what do you think? Mojitos? Cigars? Old Cars? What if I told you that Cuba had one of the best food cuisines in the world? You don’t have to leave the United States even to get some of the best Cuban Food in the world. The capital of Cuban cuisine isn’t in Havana, it is in Miami. Next time you are down that way, go experience all the love that is Cuban cuisine.
Don’t believe me? Give any of these 5 dishes a taste, and you will be coming back for more.
Picadillo
Every Cuban knows what Picadillo is, knows how it is served, and can cook it with their eyes closed. It is the basic staple food for all Cubans and many other dishes depend on it as well. The mashup of ground beef, tomato sauce, and spices is served over rice is a classic dish you need to try. Different variations include raisins or potatoes in the recipe. Now before you go try and mess with perfection, try my recipe down below before adding anything extra.
How can you have a Cuban food list without including a classic Cuban Sandwich. Here in the United States, we have different variations of this, but there is one common thread. It has Roasted Pork, Ham, Swiss Cheese, Yellow Mustard, and Pickles. Wrap all that up in a fresh French Bread and toast it and you mi amigo, have a perfect Cuban Sandwich.
To find out how to make it, click here.
Arroz con Pollo
Not that into red meat? Ready for a classic that never gets old? Come have some Arroz con Pollo. Literally, it means Chicken and Rice. A flavorful dish centered on a nice Spanish Rice with many different vegitables keeps you coming back. Nothing fancy, just good old comfort food.
To find out how to make it, click here.
Ropa Vieja with Plantains, White Rice, and Black Beans
Ropa Vieja
Few dishes that I prepare get more fuss than the classic Ropa Vieja. Literally meaning Old Clothes, Ropa Vieja is a slow simmered beef dish with onions and peppers usually served with white rice and a side of Black Beans. Using a cut of Beef that is typically very tough and stringy, when you cook the meat on slow, add a whole bunch of spices, tomato sauce, onions, and peppers, you get a beautiful symphony of flavors.
To find out how to make it, click here.
Sides: Black Beans, Croquetas, Pasteles de Carne, Plantains
The last dish on our journey isnt a dish at all, they are the sides. While each one of these dishes is amazing in and of itself, you have to get the full effect of Cuban cuisine by adding any one or all of the following:
Black Beans: Just how Abuelita used to make. Simmering on the stove since the morning. Heavy on the spices and a perfect accompaniment to any Cuban Dish.
Croquetas: A rich Ham Croquette served on the side. Eat just one, or take the whole plato.
Pasteles de Carne: A perfect way to use up that Picadillo that has been sitting in the fridge. Delicious puff paistry with a honey glaze makes this a perfect appetizer.
Plantains: No latin dish is complete without fried plantains. You know you saw your grandmothers Plantain smasher and thought you could make them yourself. Now you can, and you will never turn back.
To find out how to make Croquetas, click here.
To find out how to make Pasteles de Carne, click here.
Let me tell you something about Banana Cheesecake…it will rock your world. This cheesecake recipe isn’t for the faint of hearts. Personally, this is my favorite desert ever.
Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn’t like bananas, you just eat it yourself. Thank me later.
Epic Banana Cheesecake
Let me tell you something about Banana Cheesecake...it will rock your world. This cheesecake recipe isn't for the faint of hearts. Personally, this is my favorite desert ever. Whenever I go to The Cheesecake Factory, I try their version of this and they are pretty much identical. Men, go make this for your wife. If she doesn't like bananas, you just eat it yourself. Thank me later.
Grab a large Bowl. Throw the blocks of cream cheese in and beat with a hand or stand mixer and the whisk attachments. Keep going until there are no clumps. Clumps are your enemy.
Throw in the sugar and continue mixing until it is combined throughout. Add the cream and vanilla. Keep whisking until you get "Stiff peaks" and set that off to the side.
Grab another bowl and whisk the pudding mix and milk. Throw that baby in the fridge for 10 minutes to thicken. Lightly combine and gently fold the pudding with the filling mix. Keep going until it is combined into one mixture.
Slice up those bananas into small chunks and combine them into the filling mix. Save about 1/2 of one banana for garnishing.
Graham Cracker Crust
Easy Peasy. Take your graham crackers and 1/3 cup of white sugar and place them in a ziplock bag. Beat the hell out of said bag with rolling pin, fists, or whatever want. Take 6 tablespoons of butter (doesn't have to be exact) and melt that in the microwave. Take 1 1/2 Cups of the Graham Cracker Mix and place that in your spring form pan. Drizzle the melted butter and press into the bottom of the pan. Make sure it is nice and tight.
Combine and Chill
Take your crust and fill it with your cheesecake filling. Smooth the top.
Refrigerate for 6 hours or Overnight (Overnight is better)
Take some cool whip and add a layer to the cake. However much you would like. Take those Nila wafers and crush them into a powder and sprinkle on top. Take the sliced almonds and sprinkle them on top as well. Slice up the remaining banana and arrange in any pattern you want on top.
Chick-Fil-A Chicken Sandwiches are King. There I said it… I have had my fair share of chicken sandwiches and I can honestly say that out of all the fast food chain chicken sandwiches (notice I said fast food chain chicken sandwiches), Chick-Fil-A has to be the absolute king. The only problem is, they are closed on Sunday. Now we can make the recipe at home!
Copycat Chick-Fil-A Chicken Sandwich
Have you ever wanted your chicken to taste like the heavenly goodness that is Chick-Fil-A? Or is it Sunday and you can't get into your local Chick-Fil-A? Well, look no further! We have the recipe here.
Let me know in the comments below how that worked out for you.
In order to make the best Mexican food, you need to start with the essentials. Don’t go out and buy those nasty tortillas you find in the store. They are filled with so many disgusting chemicals. Make them at home and for a fraction of the cost.
Worlds Best Flour Tortillas
Stop buying those crappy chemical filled tortillas from the supermarket. Make your own in no time at all.
Grab a large bowl and mix the Flour, Salt, and Baking Powder.
Take the shortening and crumble it into the flour mix until the flour mix becomes crumbly.
Add water and mix until the dough starts to take shape.
Throw some flour down on your counter and knead the dough until it is smooth and stretchy.
Put it in a bowl and cover with a damp towel. Let it sit for one hour.
Split the dough into 6 equal pieces and roll into a ball. If you want to make smaller taco tortillas, cut into 12 pieces.
Heat up your skillet to medium high heat.
Throw some flour on a rolling pin and roll each dough ball into a tortilla. If you want the tortillas to come out better, use a tortilla press or frying pans.
Throw the tortillas on a skillet and cook until lightly golden brown.
You should see the looks I get. I am probably one of the whitest Latinos you have ever seen. I guess my 1/4 Irish and 1/4 English heritage won out on the looks department. THAT BEING SAID…Let us take a look at one of the staple appetizers in the Cuban household.
HAM CROQUETTES
They can be served with anything for any occasion. Being that they take a long time to make, it isn’t something that you can whip up in a few minutes. You need to plan to make them.
Cuban Ham Croquettes
A classic Cuban appetizer that is a staple for any Cuban dish or party.
Throw the ham in a blender or food processor. Keep going until you get a total of 2 cups of pureed ham.
Combine milk, flour, salt and pepper and set aside.
Melt the butter in a 2 qt. pot and saute onions over medium heat until translucent.
Add the milk mixture and stir constantly over med-hi heat until the mixture begins to thicken into a dough-like consistency.
Remove from the heat, add the minced ham to the mixture and combined until it is thoroughly mixed.
At this stage, you will want to transfer the “masa” to a bowl and put in the fridge to chill for several hours or put in the freezer until the masa is firm but not frozen.
When the masa is firm enough, take a tablespoon of meat in your hands and roll it like a small hot dog and continue until you’ve made approximately 16 croquettes. If you make them small/party size, you’ll end up with roughly 30-35 of them. Place the croquettes in a container that will fit in your freezer, using a sheet of wax paper in between the stacks.
Breading and Frying
Beat the two eggs and spread the cracker meal on a plate or shallow surface. Dip croquettes in the egg, then cracker meal, twice.
Heat the oil in a pan or deep fryer to 375 degrees. Fry croquettes until golden brown. Transfer from pan to paper towels, to soak up excess oil.
