Cuban cuisine/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz |
imported>Howard C. Berkowitz |
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{{r|Cuban sandwich}} | {{r|Cuban sandwich}} | ||
{{r|Flan}} | {{r|Flan}} | ||
{{r|Mariscada}} | |||
{{r|Masitas de Puerco}} | {{r|Masitas de Puerco}} | ||
{{r|Moros y Cristianos}} | {{r|Moros y Cristianos}} | ||
Revision as of 06:41, 3 November 2009
Parent topics
- Spanish cuisine [r]: Add brief definition or description
- Latin American cuisine [r]: Add brief definition or description
Subtopics
- Arroz con pollo [r]: Add brief definition or description
- Ceviche de pescado [r]: Add brief definition or description
- Cuban sandwich [r]: A distinctive sandwich, properly made only with lard-containing Cuban bread although French or Italian is a poor substitute, containing layers of roast pork, pickle, ham and cheesed, and then hot-pressed; served hot or cold [e]
- Flan [r]: A custard from Spanish cuisine and related styles (e.g., Cuban cuisine), covered in caramel sauce [e]
- Mariscada [r]: A seafood stew, originally of Spanish origin but with distinct Brazilian and Cuban variations [e]
- Masitas de Puerco [r]: Add brief definition or description
- Moros y Cristianos [r]: Arguably the Cuban national dish, "Moors" of black beans cooked with "Christians" of white rice; there are variants with the two cooked together, or the beans served on top of separately cooked rice [e]
- Plaintain chips [r]: Add brief definition or description
- Fried plaintains [r]: Add brief definition or description
- Diplomatic pudding [r]: Add brief definition or description
- Lomo Salteado [r]: Add brief definition or description