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Cuban cuisine is a blend of Spanish, African, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them. 
As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Other culinary influences include Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who came to Cuba from Haiti. Another factor is that Cuba is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is that Cuba is in a tropical climate, which produces fruits and root vegetables that are used in Cuban dishes and meals.
A typical meal consists of rice and beans, cooked together or apart. When cooked together the recipe is called "congri" or "Moros" or "Moros y Cristianos" (black beans and rice). If cooked separately it is called "arroz con frijoles" (rice with beans) or "arroz y frijoles" (rice and beans).
A Cuban sandwich (sometimes called a mixto, especially in Cuba) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 1800s and has since spread to other Cuban American communities.
The sandwich is built on a base of lightly buttered Cuban bread and contains sliced roast pork, thinly sliced Serrano ham, Swiss cheese, dill pickles, and yellow mustard. In Tampa, Genoa salami is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are available additions in many restaurants, but these are considered by traditionalists as an unacceptable Americanization of the sandwich.
After assembly, the Cuban sandwich may be pressed in a grooveless panini-type grill called a plancha, which both heats and compresses the contents.
List of Cuban dishes and foodsEdit
- Arroz con leche
- Arroz con maiz
- Arroz con pollo
- Bistec de Palomilla
- Dulce de leche
- Flan de calabaza
- Flan de coco
- Flan de guayaba
- Flan de huevos
- Frijoles negros
- Fufú de Plátano
- Mojo Criollo
- Moros y Cristianos
- Papa rellena
- Papitas fritas
- Platano maduro frito
- Pudín de pan
- Ropa vieja
- Sandwich Cubano
- Sopa de pollo
- Tortilla de patatas
- Tres leches cake
- Vaca Frita
- Yuca con mojo
- Yuca frita
List of Cuban drinksEdit
- Cafe Cubano - Cuban espresso
- Cuba Libre – Rum, Coca-Cola, sugar, and lime
- DaiquiriRum, Lime, syrup (variations with fruit)
- El Presidente
- Guarapo – juice made from pressed sugar cane
- Hatuey beer
- Malta (soft drink) – malt beverage
- Mojito – Rum, mint, sugar, lime, and club soda
- Jupina - pineapple soda
- Cortadito - Cuban espresso and steamed evaporated milk
- Carajillo - Cuban Espresso, Liquor 43
- Piña Colada - rum,pineapple,coconut
- Rodriguez, H. "Cuban Food Profile: Cuban Food History"
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- Murray, J. Cuban Cuisine, Cuba History and Their Food
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- Hunt, Nigel. "The Agriculture History in Cuba." Cuba Agriculture. 2008. Web. 11 Feb 2010.
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- Historical aspects of Cuban cuisine
- Brenner, Philip, Jimenez, Marguerite, Kirk, John, and Leo Grunde, William. A Contemporary Cuba Reader: Reinventing the Revolution. Rowman and Littlefield Publication. 2008.
- Harpers Weekly. Starvation in Cuba. The New York Times: May 30, 1897.
- Hernandez, Rafael. Looking at Cuba: Essays on Culture and Civil Society. University of Florida Press, 2003. P. 101
- Houston, Lynn Marie. Food Culture Around the World: Food Culture in the Caribbean. Westport, Connecticut: Greenwood Press, 2005. Pg. 115-116.
- Maria Josefa Lluria de O’Higgins. A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes Highlighted with Reflections and Reminiscences. New York: Harper Collins Publisher. 1994.
- Pieroni, Andrea and Price, Lisa L. Eating and Healing: Traditional Food as Medicine. New York, 2006. Haworth Press Inc.
- Randelman, Mary U. and Schwartz, Joan, Memories of a Cuban Kitchen: More than 200 classic recipes. New York: Macmillan. 1992.