Talk:Cuban cuisine

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This article was awful when I found it, and is awful still. I removed the blatant grammatical errors and wikified, but someone with more knowledge of the subject and more time should have a look at it.--Dave1898 11:58, 26 January 2006 (UTC)

I'm going to make this article a pet project of mine. I hope to have time soon. Any suggestions would be appreciated. --Mcmachete 22:45, 3 May 2006 (UTC)

Okay - so I'll use this space to put together a working outline (See below). If you have anything to add or change, please do so. --Mcmachete 08:54, 4 May 2006 (UTC)

Contents 1 Working Outline 2 Edits made 3 Name 4 Common Ground With Mexican Cuisine

[edit] Working Outline

1. Origins
2. Ingredients
   1. Spices
   2. Produce
   3. Meats
3. Meal Structure
4. Dishes
   1. Plated dishes
   2. Quick food and snacks
   3. Desserts
   4. Drinks
5. External Links

---

Sounds good, I will help, and I can do field research in Tampa. It would be nice to include more dishes, but not to the extent that we bloat the article. A mention of Spanish imports, paella for example, would be appropriate, but unique dishes should get more treatment. Another plate of bollitos, por favor. Dominick ^(TALK) 13:01, 4 May 2006 (UTC)

I was planning on mentioning imports - paella and churros in particular - within their respective sections, but just have a note on their on their origin. --Mcmachete 16:53, 4 May 2006 (UTC)

Maybe in Miami asking for a plate of "bollitos" is fine, but don't ever say that in Cuba, specially not in Havana! You'll possibly get a black eye, if your waitress has no sense of humour ;). Papaya is equally unadvised. Both refer to the same part of feminine anatomy... use "pan de leche" or just "pan" instead of bollitos, and papaya is said fruta bomba. -- EmirCalabuch 12:48, 22 August 2006 (UTC)

Cuban food is not served the way the article states "all at the same time" - the bread always comes before the meal, and tropical fruits are never eaten with the meat and moros. Fruits are incorporated into the dessert, into the sauces (only recently), or as a snack between meals. Also, it should be mentioned the particular Cuban cooking device, the Caja China (Chinese Box)- an aluminum-lined box in which an entire pig is roasted. Other meats include vaca frita- fried cow. Cuban desserts also tend to be very sweet. Flan, arroz con leche, natilla (pudding)are typical. A typical Cuban snack is the pastelito, often filled with either cream cheese, guava, or meat. A croqueta is a type of small appetizer- again, often served before the main course. A croqueta is a ham, cheese or chicken paste that is rolled, breaded, and fried.

[edit] Edits made

Hi, I took some time and edited the article, I hope its layout is more acceptable now, although I agree it still needs work done. Sources are:

• Villapol, Nitza: Cocina Cubana, 3ed., ISBN 959-05-0042-0, Editorial Cientifico-Técnica, Habana, 1992.
• Reyes Gavilán y Maen, Maria Antonieta: Delicias de la mesa. Manual de Cocina y Reposteria, 12ed., Ediciones Cultural S.A., La Habana, 1952.

I read this article (8/06) after a wonderful night out at a cuban restaurant in philadelphia, and found the article very readable, with about the right level of information. I understand that you folks want it to be comprehensive and correct, but it currently has a great "feel" - fun and fact-filled - that I hope will not be lost. Made me want to read and eat more. Cherrywood.

[edit] Name

Shouldn't this be at Cuisine of Cuba or Cuban cuisine ? -- Beardo 18:54, 16 December 2006 (UTC)

[edit] Common Ground With Mexican Cuisine

I disagree with the statement "Cuban cuisine has almost nothing in common with Mexican cuisine." While it certainly has very little in common with restaurant Mexican food (which itself usually consists of Sonora-style appetizers served as meals), there is actually a lot of common ground between regional cuisines from both countries. As for raw ingredients, onion, lettuce, tomato, avocado, potato, rice, beans, garlic, pork, mango, and guava are consumed regularly by both cultures. Plantain and cassava are also eaten in both Cuba and Mexico, but this is admittedly more of a regionalism within Mexico, as it seems more restricted to South Mexico and the Caribbean coastal regions (Veracruz, Yucatan). Black beans are common to both countries as well, although once again, this is usually more restricted within Mexico (the south and the eastern/Caribbean coast). As if that is not enough, there are a number of common dishes as well (although regional variations occur between and within each country). Empanadas, tamales, arroz con pollo, arroz con leche, picadillo, platano frito (fried plantains), and yuca frita (fried cassava) are just a few of the dishes that are found in both Mexico and Cuba (and perhaps most of Latin America). Both countries boast a number of roasted meat dishes (especially chicken and pork), and the Cuban ropa vieja is virtually identical to the Mexican bistec picado (though the texture of meat is very different). While Mexican and Cuban cuisine are far from identical, they are not as far apart as some think.69.235.82.244 17:24, 2 December 2007 (UTC)James Lopez