Archivo de la etiqueta: cuban cooking

Frijoles negros Cuban black beans

Black beans

Black beans

Cuban black beans is an accompaniment or side dish served  with cooked rice, especially white rice. It can also be eaten as a main dish, on its own. There are as many recipes for black beans as there are Cuban cooks and each have their personal signature on what to add and how to prepare its recipe.

The basic ingredients to make Cuban style black beans besides the black beans are:

  • oil
  • onion
  • bell pepper
  • garlic
  • vinegar
  • bay leaf
  • cumin

23. frijoles negros Cuban black beans « Cooking in Multi-cultural NYC.

La Casa: the Mystery of Success*

Restaurant La Casa, view from the street

The day of the opening of La Casa restaurant on August 3rd, 1995, was the last peaceful day at the Robainas. It was the beginning of private initiative in Cuba, and uncertainty marked the future of the new entrepreneurs who launched into adventure in a country in the midst of a crisis, ruled by a government which was traditionally reluctant to any enterprise outside the state frontiers.

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Salt and pepper, the magic formula in cuisine

Black and white peppercorns

Black and white peppercorns - Image via Wikipedia

When Mendez, one of the Chefs at La Casa Restaurant, was asked about his favorite seasonings, he answered without the slightest doubt, “Salt and pepper!” These are two ingredients which cannot fail to be present in the menu of our restaurant.

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Basil and Rosemary

Basil leaves (Ocimum basilicum).

Basil leaves - Image via Wikipedia

I want to speak about two spices which are not so common in everyday Cuban cuisine or in the usual food of the families in this island: basil and rosemary. Accustomed to the inseparable trio “garlic, pepper and onion”, many people find them odd and refuse to use this seasoning.
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Cubans Savor Chance to Become Entrepreneurs

This cafe in Bauta, near Havana, is part of a tiny, but now expanding, private sector in Cuba. Photo: José Goitia

This cafe in Bauta, near Havana, is part of a tiny, but now expanding, private sector in Cuba. Photo: José Goitia

BAUTA, Cuba — Marisela Álvarez spends much of the day bent over a single electric burner in her small outdoor kitchen. Her knees are killing her. Her red hair smells of cooking oil.

She hasn’t felt this fortunate in years.

“I feel useful; I’m independent,” said Ms. Álvarez, who opened a small cafe in November at her home in this scruffy town 25 miles from the capital, Havana. “When you sit down at the end of the day and look at how much you have made, you feel satisfied.”


Cubans Savor Chance to Become Entrepreneurs –