The Of Cubanos Restaurant - Cuban Restaurant - Authentic Cuban

Cuban cuisineand Schwartz, Joan, Memories of a Cuban Cooking area: More than 200 traditional recipes. New York City: Macmillan. 1992. External links [modify]

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The Pastry shop We have a Master in preparing the most delicious pastry shop in the area. Just come and attempt one of these ... Contact Info Phone: (239) 591-5149 Address:2355 Vanderbilt Beach Rd. # 200, Naples FL 34109 Contact Information Phone: ... The Restaurant Please have a look of our Dining establishment! Contact Information Phone: (239) 591-5149 Address:2355 Vanderbilt Beach Rd.

com Contact Details Phone: (+1) 239-591-5149 Address: 2355 Vanderbilt Beach Rd Ste 200, ... SATURDAY NIGHT! There are lots of options to go for fun on Saturday Night, however we want to Thank all individuals that selected HAVANA BLUE to enjoy their Saturday Night Supper & Party and have a good time with us! We Hope you really enjoy it and we will be waiting ...

Cuban food and preparation techniques is mostly a mix of Taino and Spanish, with specific aspects presented by slaves from Africa. Cuban food bears a strong similarity to many other cuisines in the Caribbean, due both to what kind of food that is locally available and due to the fact that of the Caribbean's history of European colonization and of being an important center for worldwide shipping vessels.

During the Age of Sail, ships brought goods from all over the world to the Caribbean, consisting of unique spices from South-East Asia and tropical plants that would grow well in the Caribbean although they were belonging to far away lands. And it wasn't simply Spanish ships that anchored in Cuba's warm waters.

The Canary Islands, a small island chain spread in the Atlantic Ocean 100 km west of southern Morocco, was an important supply stop for Spanish ships going to or returning from the New World, and this in turn developed a strong connection in between the Canary Islands and Cuba regardless of liing world's apart.

Another noteworthy example is the ropa vieja, a slow-cooked shredded beef dish simmered in criollo sauce. Originally a meal made by Sephardim, it spread from mainland Spain to the Canaries and then to Cuba and other parts of the Caribbean. Obviously, the ropa vieja dished out in Cuba today has its own clearly Cuban characteristics.https://www.facebook.com/profile.php?id=100063449813934