Strongly influenced by Spanish traditions, with touches of African and Caribbean tastes, Cuban cuisine is as much about family as it is about flavor. This traditional collection of classic Cuban recipes includes every beloved dish, from Arroz Con Pollo and Mojo Sauce to Shreded Beef (Ropa Vieja), Boliche (Pot Roast), and Fried Sweet Ripe Plantains. Listed in both English and Spanish, each recipe boasts simple instructions and authentically Cuban results.

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Influenced by the traditions of Caribbean, Spanish, and African cooking, Cuban cuisine is characterized by a variety of complementary flavors, textures, and cultural influences. Garlic and cumin, onion and wine, and lime juice and bay leaves infuse the earthy, rich meats; fresh seafood; and versatile poultry dishes with a uniquely Cuban taste.

This collection of more than one hundred traditional recipes moves from appetizers through desserts, with plenty of meats and mains in between. Alongside the staples of beans and rice, vibrant seafood preparations, such as Camarones al Ajillo (Garlic Shrimp); pork and beef favorites, including Lechon Asado (Roasted Pig Cuban Style) and Vaca Frita (Refried Shredded Beef); and enticing accompaniments, such as Tostones (Fried Green Plantain Patties), offer favorite Cuban flavor. The influence of Spanish culinary customs on Cuban cuisine shines through in such dishes as paella and flan. Whether the dish is fried, fricasseed, stewed, or baked, every entry is an invitation to a warm and familiar Cuban family meal.

A native of Cuba, Martha Abreu Cortina grew up watching her mother cook. Before she got married, she sat down with her mother to copy all the recipes she enjoyed so much. The recipes featured in this book were collected from her relatives and friends. A graduate of the University of Miami, Cortina has been teaching in the Miami-Dade County Public Schools system for more than twenty-five years. She lives in Miramar, Florida.

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