Perhaps the Cuban kitchen is not still a very well-known gastronomy, but its exotic flavor is unquestionable. Result of the fusion of culinarias traditions very varied, is characterized by its wealth of ingredients: all bond, everything is mixed. Once test no longer forgets.

Cuba not only can be a paradise by the beauty of its beaches or the enchantment of its people. To discover its particular gastronomy is a factor to more consider at the time of being decided to visit the island.

The Cuban kitchen is perhaps more not knowing than the gastronomy other countries like Italy, Mexico or China, but once it is discovered, no longer its special flavor forgets. The gastronomy of the island is the result of the mixture of indigenous the culinaria tradition with the one of the Spanish conquerors. To it African and Asian influences are also added.

All these influences do not prevent that an own touch notices in its flavor, a flavor with personality. In addition to cook exactly is not properly the Cuban custom and the prescriptions can be varied without for that reason its flavor is weakened.

The mojito:
is a very popular plate. It is elaborated with yucca. It is prepared later boiling this tubercle and adding to him to a sofrito of olive oil and garlic. But also other forms exist to prepare the yucca, for example, cooked and ripened with salt as if it was potato.

The ajiaco:
is the national plate. It is an own soup of the field. One is made up of diverse ingredients: vegetables like the yucca, malanga, ñame, sweet potato and different meats, everything mixed. This plate already was cooked by the Cuban Indians, "the taínos" and "the siboneyes", before the arrival, in 1492, of Cristóbal Columbus

Púa:
one of the many ways to prepare the pig meat . It consists of shaving to the animal and roasting it empalado with coal. There to the pig they call pig. Its meat, next to the chicken is used in the Cuban kitchen. The calf meat is used little.

Los moros y cristianos.
The denomination of this manjar for reference to the wars between the Moors and the Spaniards. One is made up of white rice, for the black Spaniards and frijoles, the Moors. In addition to this, there are many other forms to prepare this cereal, since this ingredient is used as complement of many other plates. Thus, it is served almost to newspaper in the Cuban houses.

Tremendous tropical flavor
Fruits like fragmentation hand grenades, bananas, oranges, fruit pump, grapefruit abound in the island... Some are of Cuban origin and others were brought of Africa or Spain. Others like the Coco, the avocado and the handle grow wild in each region of the country.

Drinks to the Cuban
During the lunch nothing better than to refresh with a frost and rich beer . Most famous and of national manufacture they are Crystal and Buccaneer.

To any hour of the day, and mainly in the tablecloth, its aromatic coffee is reconfortante. This it is a coffee very hard that is elaborated from the toasted affluent grain and that is taken in small cups with much sugar.

The rum is more international the Cuban drink. Many types of this drink exist: Cuban white rum, Santiago of Cuba, Buccaneer and Dock. It is possible to be enjoyed her without mixing or in different combinations. Examples of these mixtures are the mojito and daiquiri. Hemingway would contribute to their popularity with the famous phrase: "mojito My in the Bodeguita and my daiquiri in the Floridita".