Spanish Cuisine

Spanish Cuisine - Spanish Cuisine Traditional Fare from...

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Unformatted text preview: Spanish Cuisine Traditional Fare from Cuba, Puerto Rico, and Dominican Republic Cuban Cuisine A fusion of Spanish, African and Caribbean cuisines Recipes share spices and techniques with Spanish and African cooking A small Chinese influence mainly in the Havana area Almost nothing in common with Mexican cuisine Criollo Fare Eastern Cuba Almost no use of peppers or flour; instead focuses on the use of garlic, cumin, onion, Cuban oregano, and bay leaves Ignore fruit except plantains Typical meal consists of black beans & rice, vianda (tubers), and salad Meat not served often (not available) Typical Cuban dinner consisting of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yucca Western Cuban Fare More continental and closer to the European cuisine Noticeable Chinese influences Rice usually consumed separately of beans Wide use of eggs Make frequent use of alcaparrado , a mix of olives, raisins and caper which provide sweet- and-sour flavour...
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This note was uploaded on 03/27/2008 for the course SPAN 101 taught by Professor Locklear during the Spring '08 term at Texas A&M.

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Spanish Cuisine - Spanish Cuisine Traditional Fare from...

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