Cuban Recipes, Cocktails, and Desserts

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Mata Hambre Oriental

Mata Hambre Oriental

This is a classic from eastern Cuba, brought by tradition makes use of products clearly Cuban and common in the country’s fields.

Lemon hulls with white cheese

Lemon hulls with white cheese

This sweet was prepared by my grandmother with grapefruits, she do it very tasty, like no one, her secret was the boil of 3 times of the helmets, so do not skip it!

Mojito

Mojito

Description

 The authentic Cuban mojito: it is the energy and passion that comes directly from Havana.

 Ingredients

  •  2 teaspoons of sugar
  • The juice of half a lemon
  • 2 sprigs of Good Grass
  • 2 parts of water with gas (9cl)
  • 1 part of Havana Club Añejo 3 Years (4,5cl)
  • Ice cubes.

 Preparation

 Method

In a tall glass, add 2 teaspoons of sugar, the juice of half a lemon, 2 sprigs of Good Grass and 2 parts of water with gas (9cl

Stir gently.

Add a part of Havana Club Añejo 3 Years and cubes.

Stir well and enjoy with prudence!

Cocktail History

Cuba is undoubtedly the birthplace of the Mojito, despite the fact that the exact origin of this classic cocktail is always the subject of debate. One of the stories tells that the Mojito goes back to the 16th century, when the cocktail was known as the Draque, in honor (or dishonor) of the English pirate and slave merchant Francis Drake. Whatever the origin of its name, the mojito was made with tafía, a primitive rum predecessor, using the other ingredients to simulate its harsh taste. There is no doubt that the drink improved substantially during the nineteenth century, with the introduction of copper stills and the aging process that led to the modern form of rum. Some people insist that the name Mojito comes from “mojo”, a Cuban dressing made with lime and used to garnish dishes. Perhaps because it also contains the lime as an ingredient, the drink became known as a cocktail with a “little mojo”, that is, “mojito”. When compared, there is a similar debate that tries to point out the exact location of the first Cuba Free, even though the majority claims that it was first served in Havana around 1900. In regard to the Daiquiri, some American mining engineers boasted of having been the authors of the cocktail in 1905 in Santiago, Cuba, in a bar near the beach, called Daiquiri, although it is likely that locals already drank Daiquiris before the Americans discovered it.

Guava helmets in syrup

Guava helmets in syrup

A tropical Creole delicacy, known by all Cubans and extremely easy to prepare, is part of the country’s sweet tradition. The “Casquitos de guayaba”.

Ajiaco a la criolla

Ajiaco a la criolla

The ajiaco is a Cuban dish that has a very strong broth with meats and tubers, the broth is little in each serving served due to the large number of cuts of tubers and floating meats.

Piña Colada

Piña Colada

Description

 Enjoy the freshness that a cocktail of this magnitude can provide you, enjoy the Pina Colada prepared with the Rum Añejo Blanco

Ingredients

  • 1 ½ ounce of Havana Club Añejo Blanco rum
  •  1 ounce of coconut milk
  •  2 ounces of pineapple juice
  • ice frappé.

Preparation

 In the blender: 1 ounce of coconut milk, 2 ounces of pineapple juice, 1 ½ ounce of Havana Club Añejo Blanco rum, frappé ice. Beat it and serve it in Old Fashioned glass.

Cocktail History

The oldest history takes place in the 14th century and more specifically in the decade of the 20s of that century to find its author, the Puerto Rican pirate Roberto Cofresí and Ramírez de Arellano, which he used to inspire moral and courage to his crew A curious brew containing coconut, pineapple and white rum. This mixture was the recipe for what would later be the famous cocktail known as piña colada. After dying executed in 1825, the recipe was lost.

The last quote describes a non-coconut drink, since the Piña Colada originally consisted only of fresh pineapple juice served strained or not. Later, it evolved into a drink with rum, to end up becoming the drink we know today.

Creole Mincemeat

Creole Mincemeat

Cuban minced meat, although the recipe that is presented is with beef meat the mincemeat may vary the type according to the economy of the moment. It also has innumerable variants, but is known by all.

Ropa Vieja

Ropa Vieja

With this curious name is known a dish of minced beef, classic Cuban cuisine.

Chilindrón de carnero

Chilindrón de carnero

Meat of mutton cut into pieces in a delicious sauce? How can we not like it?

  • 1288g Ram
  • 40g Onion
  • 40g Chili
  • 2g Garlic
  • 46g Natural Tomato
  • 38g Tomato Paste
  • 58g Oil
  • 90ml Wine Jerez
  • 2g Cumin
  • 1 Laurel(Bay) leaf
  • 2g Oregano
  • 2g Spicy Paprika
  • 6g Red peppers
  • 6g Green peas
  • 2g Garlic (For the Mojo)
  • 100ml white broth
  • Ground black pepper to taste
  • Salt to taste

Cut the ram into regular pieces, marinate with the mojo made with the wine, the crushed garlic, the pepper, the salt, the cumin, the oregano and the bay leaf.

Brown the ram in hot oil, add the crushed garlic, the onion, the natural tomato and the cut peppers to the gardener, the tomato paste, the broth and the rest of the mojo. Cover and place in the oven at moderate temperature for approximately 1 hour.

Serve decorated with strips of pepper and peas.

Tamal

Tamal

The Tamal in leaves is a legendary dish of Latin America, composed of 95% corn, in Cuba has its own variant.