Cuban cuisine is a fusion of flavors inherited species and the native Taino, the Spanish and African cuisine. In addition to the palpable influence brought by the Chinese immigrants, French, Haitian, Arabs, Portuguese. Such a mixture gives a distinctive touch.
Roast pork: In the east it's roasted on a stick.
Yucca with mojo: Boiled yucca to which is added a sauce of garlic, salt and lemon.
Tostones: Fried green banana chunks, and add salt to taste.
Ropa Vieja: Crumbled beef with vegetables.
Tamal: Stew of maize with chunks of pork.
Ajiaco: Pork soup with pieces of Maize, taro, green bananas, yucca, pumpkin, lemon juice, salt and pepper.
Cocteles:
Cuba Libre:
Rum, Coca Cola, lemon juice and ice.
Mojito:
Rum, soda, lemon juice, mint, bitters, sugar and ice.
Daiquirí:
Rum, lemon juice, maraschino liqueur, sugar and ice.
Ron Collins :
Rum, soda, lemon juice, sugar and ice.
Juices: Cane juice and coconut water are the most popular on the island.
