A pleasant colonial house that combines elegance and simplicity in a gorgeous historical site

CUBAN CUISINE RECIPES

Malanga Fritters

Starters

Malanga Fritters

Ingredients:

1 pound of malanga

1 egg

1 teaspoon of salt

2 mashed cloves of garlic

1 basil leaf

4 tablespoons of oil

Preparation:

Peel and grate the raw malanga. Mix the salt, egg, chopped basil and mashed garlic. Take portions with a spoon and fry them in hot fat or oil, but not very hot so that they cook well inside and turn brown. Serve them right after frying them. 

Fish Croquettes

Starters

Fish Croquettes

Ingredients:

1 pound of fish meat

1 onion

2 tablespoon of oil

1½ teaspoon of salt

⅛ teaspoon of pepper

1 teaspoon of vinager or lemon

2 eggs

2 cups of grated bread

¾ cups of milk or broth

6 tablespoon of Castille flour

⅛ teaspoon of nutmeg

Preparation:

Boil the fish, remove the bones and grind it in a meat grinder. Fry the onion slightly in hot oil. Mix the flour with the milk or broth and strain the mix. Add the mix to the slightly fried onion and stir until it gets thick. Then add salt, pepper, lemon and nutmeg.  Add the fish and mix it well until this mix doesn’t stick to the pot or frying pan. Let it cool and shape the croquettes, roll them in the grated bread, then the whisked eggs and the grated bread again. Fry them in hot oil until they get brown. This recipe can also be made with any kind of ground meat.

Casseroled Tamale

Side dishes

Casseroled Tamale

Ingredients:

2 ½ pounds of fresh corn flour

1 ½ pound of lard

½  pound of tangled pork

1 cup of creole sauce

1 sweet pepper

Salt

1 teaspoon of sugar

3 cups of beef or chicken broth

Preparation:

Cut the pork in dices of approximately 2 cm. In a pot with the hot lard, fry the pork and add the creole sauce, sweet pepper, salt and sugar, and let it get soft. In a separate pot, mix the flour with the broth stirring constantly over the heat until it gets thick and let it cook for 30 minutes stirring it once in a while. Later, add the pork mixed with the sauce and let it cook for 30 minutes more until it is totally cooked.

Tostones

Side dishes

Tostones

Ingredients:

3 green plantains

Preparation

Peel the plantains and cut them into 3-centimeter pieces. Put them in a frying pan with cold oil and cook them for 5 minutos until they begin to get brown. Take them out and let them cool. With its own peel or a thick paper, press the plantain pieces to make the tostones. Fry them again in hot oil almost at serving time.  Put salt on them before serving.

Moors and Christians Rice

Side dishes

Moors and Christians Rice

Ingredients:

½ pound of black beans

3 cloves of garlic 

5 cups of water

4 teaspoons of salt

2 peppers

¼ teaspoon of oregano

½ pound of pork meat

¼  teaspoon  of cumin             

4 tablespoons of pork fat

1 pound of rice            

½ pound of onion

2 ounces of bacon or bacon fat

Preparation

Wash the beans and soak them in water with one pepper from the night before or for a couple of hours. Cook the beans in that same water until they get soft. Strain the beans and separate 3 cups of water from the beans. Cut the pork in small pieces and fry it until it drains the fat. If necessary add 1 or 2 tablespoons of fat until you get 4 tablespoons of fat and fry slightly the chopped  or ground onion, garlic and pepper. Add the beans, the 3 cups of bean water, the salt, oregano and cumin toasted in a small frying pan. When it starts boiling, add the washed rice slightly fried with half of the bacon or bacon fat. Cook it over a low heat until it gets soft. When you are going to serve it, add the rest of the fried bacon or bacon fat and the fat drained when you fried it.

Ajiaco a la criolla

Soups and Broths

Ajiaco a la criolla

Ingredients:

1 pound of pork ribs

¾ pound of pork 

½ pound of boniato

½ pound of yuca

½ pound of malanga

½ pound of squash

1 green plantain

1 half riped plantain

2 corn cob

8 tomatoes

1 big onion

1 big green pepper

4 cloves of garlic

1 tablespoon of salt

1 teaspoon of pepper

1 lemon

Preparation:

Boil the harder root vegetables: yuca, malanga and meat with the ribs. After having boiled for one hour, add the slightly fried mix with all the chopped seasoning and the rest of the root vegetables – the plantain is boiled separately so that the broth will not turn dark. Add salt and pepper and the corn cut into small pieces. At the moment of serving the broth, after it has become thick, add the lemon juice.

Black beans soup

Soups and Broths

Black beans soup

Ingredients:

1 pound of black beans

10 cups of water

⅔ cup of oil

1 big onion

4 cloves of garlic

1 big green pepper

4 teaspoons of salt

1 big green pepper

½ teaspoon of powdered pepper

¼ teaspoon of oregano

¼ teaspoon of cumin

1 bay leaf

2 tablespoons of white sugar

2 tablespoons of vinager

2 tablespoons of dry wine

2 tablespoons of olive oil

Preparation

Wash the beans and soak them in the water with 1 pepper. When they are well swollen, cook them in that same water until they get soft (about 45 minutes). 

Heat the oil in a frying pan and slightly fry the chopped onion, mashed garlic and later the ground green pepper. Pour about 1 cup of beans in the frying pan and press them well. Pour it back into the pot with the rest of the beans. Add the salt, pepper, toasted oregano and cumin, bay leaf and sugar. Let them boil for about 1 hour more. Later, add vinager and dry wine and cook them over a low heat for another hour so that they get thick. If you see that they still have too much water, remove the lid so they get thicker. At serving time, add the 2 tablespoons of olive oil.

If you use a pressure cooker, use just enough water to cover them well (about 8 cups) and cook them for about 15 or 20 minutes. If the beans are tender, you can cook them without soaking them first.

Ropa Vieja (Shredded beef)

Main dishes

Ropa Vieja (Shredded beef)

Ingredients:

1 pound of beef

1 cup of oil

1 onion

2 cloves of garlic

½ cup of Green pepper or basil

1 cup of tomato sauce

¼ cup of dry wine

2 teaspoons of salt

¼ teaspoon of pepper

¼ teaspoon of oregano

¼ teaspoon of cumin

1 bay leaf

1 teaspoon of vinager

Preparation:

Boil the meat until it is soft. Remove the fat and the brine. Slightly fry in the oil the onion, garlic, green pepper or basil and tomato sauce. Add the meat, dry wine, salt, spices and vinager. Let it cook over a medium heat during 20 minutes stirring so that it won’t stick and it will get shredded.

Havanian style ground beef

Main dishes

Havanian style ground beef

Ingredients

½ kg beef

1 onion

3 cloves of garlic

1 green pepper

8 small riped tomatoes or ½ cup of tomato sauce

3 tablespoons of fat or oil

2 teaspoons of salt

¼ teaspoon of pepper

4 tablespoons of raisins without seeds

6 or 8 olives

4 tablespoons of white dry wine

Preparation:

Grind the row meat. Pour in a frying pan with hot oil and it starts to lose the red color. Add the rest of the ingredients, the onion, garlic, green pepper and tomato to slightly fry it as in any other recipe. Let it all cook over a medium heat and without a lid until the meat is soft. If it is a little hard, you can add a little ore tomato or dry wine.

Fried pork chops

Main dishes

Fried pork chops

Ingredients :

1 kg of lean pork

1 litter of lard

6 cloves of garlic

2 sour oranges

2 onions

salt

Preparation:

Cut the pork into approximately 2-cm dices, marinate them with sour orange, chopped onions, mashed garlic and salt during 2 hours.

Cook the pork chops in the fat over a medium heat they are cooked and soft without finishing the cooking process. Remove the pork chops from the pot and let them sit in pork fat that covers them. Before serving them, remove them from the fat and fry them in very hot fat until they are brown and have the required taste and texture. 

Stewed Lamb

Main dishes

Stewed Lamb

Ingredients:

3 pounds of lamb

1 tablespoon of salt

½ teaspoon of pepper

½ teaspoon of cumin

½ teaspoon of oregano

4 cloves of garlic

2 sour oranges or lemons

Sauce:

½ cup of oil or fat

2 chopped onions

1 teaspoon of salt

1 cup of dry wine

1 sprig of parsley

¾ cup of tomato puree

1 big green pepper

3 cloves of garlic

¼ cup of vinager

1 bay leaf

½ teaspoon of pepper

½ teaspoon of oregano

½ teaspoon of cumin

Preparation:

Cut the meat into pieces not removing the bones. Marinate them with salt, pepper, cumin, oregano, mashed garlic and sour orange. Leave in this marinade if possible since the night before.  Drain the meat, put in a pot with hot oil or fat adding the onion, garlic and ground or chopped green pepper with the parsley also chopped. Slightly fry it for 3 minutes and add the rest of the marinade with the tomato sauce. Cook it for 10 minutes and pour the vinegar, dry wine, salt, bay leaf, pepper, cumin and oregano. Cover the cooker with the lid and cook it over a medium heat for 30 minutes if it is a pressure cooker, or until the meat is soft. 

Rice Pudding

Desserts

Rice Pudding

Ingredients:

Rice                                

Cinnamon leaf

Water                            

Lemon skin

Fresh milk         

Vanilla

Sugar                           

Powdered cinnamon

Salt

Preparation

Put the rice, already sorted and washed, the water and the salt in a think bottom pot to cook with the lid on and over a low heat until the rice is soft. In another pot, put the milk, sugar and cinnamon leaf to boil for approximately 3 minutes, then pour it in the pot containing the rice. At this moment, add the lemon skin. Let it boil slowly for 30 minutes stirring constantly with a spoon or wood slice. Add the vanilla when you withdraw from the fire and let it cool.

Boniatillo (sweet potato jam)

Desserts

Boniatillo (sweet potato jam)

Ingredients:

2 cups of mashed boniato                                    

1 ½ cups of sugar                                             

 ¼ cup of water                                               

1 small piece of lemon or orange juice

4 tablespoons of butter

1 tablesoopon of poder cinnamon

1 tablespoon of lemon or orange juice

Preparation

Cook the boniato, the sugar, the water, lemon or orange skin and a litle bit of salt. Stir constantly until the sugar is diluted. Add the butter and lemon juice and let it cook for 5 minutes without stopping stirring. Serve it in dessert plates and pur the powder milk.

Majarete (ground corn sweet)

Desserts

Majarete (ground corn sweet)

Ingredients

1 ½ cups of tender corn flour                                          

1 teaspoon of vanilla

1 cup of sugar                                                                    

1 cup of fresh milk

1 cinnamon leaf                                   

3 tablespoons of butter

Salt to your taste

Preparation

Boil the milk with the cinnamon leaf and salt during 5 minutes. Mix the flour with a cup of water y strain it with a fine strainer. Cook it until it boils for 10 minutes stirring constantly, add the milk and let it cook over a low heat for 30 minutes stirring constantly as well. Add the butter and the vanilla. Serve it and let it cool. 

Mojito

Drinks

Mojito

Ingredients:

½ teaspoon of white sugar

¼ ounce of lemon juice

Mint leaves

1 ½ ounce of white rum

Sparkling wáter

Ice cubes

Preparation:

Dilute the sugar with a little bit of sparkling water in a highball cup. Add the mint leaves and mash the stem (without damaging the leaves) so its juice comes out. Add the ice cubes. Add 1 ½ ounce of white rum and the lemon juice. Fill the glass with sparkling water and stir. Adorn with mint leaves.

Daiquirí

Drinks

Daiquirí

Ingredients:

¼ ounce of lemon juice

½ teaspoon of white sugar

1 ½ ounce of white rum

Pieces of ice

Preparation:

Blend it and serve it strained in a cocktail glass or on the rocks (over pieces of ices)

Cuba Libre

Drinks

Cuba Libre

Ingredients

1 ½ ounce of white rum

Coke

Lemon juice drops

Ice cubes

Preparation:

Stir well in a highball cup.