Mojo Criollo

Mojo Criollo

Mojo Criollo is a staple in all Cuban households. It can be used for a variety of different things including to marinade your pork roast or used as a dipping sauce for your plantains or yuca. The strong garlic mixed with the sour citrus is a powerful and delicious combination.

This is another influence we can trace back to the Arabs into Spain. They brought the flavors of the Sour Orange with them. When Spain colonized Cuba, they brought with them that flavor. Once in Cuba, the Garlic was added.

Give it a try! You will not be disappointed.

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Mojo Criollo
Here we have a traditional Cuban dipping sauce and marinade. It is used in pretty much every Cuban dish and goes great as a dipping sauce for Plantains and Yuca.
Cuban Mojo Criollo - Hungry Doug
Course Sauce
Cuisine Cuban
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Cup
Ingredients
Course Sauce
Cuisine Cuban
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Cup
Ingredients
Cuban Mojo Criollo - Hungry Doug
Instructions
  1. Peel and mash the garlic cloves using a garlic press and combine with all the other ingredients.
  2. Enjoy!
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5 Basic Cuban Foods EVERYONE needs to try

5 Basic Cuban Foods EVERYONE needs to try

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.

To find out how to make it, click here.

Cuban Sandwich

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.

To find out how to make Plantains, click here.