Like its {neighbor|next-door neighbor} to the west, Mexico, the island of Cuba {has|has actually} been a land where {many|numerous|lots of} cultures {have|have actually} {collided with|hit} one another. The {distinctive|unique|distinct} {culinary|cooking} {traditions|customs} of Cuba are the {delicious|tasty|scrumptious} {result|outcome} of this interaction.

Spanish explorers {strongly|highly} {influenced|affected} on Cuban {cuisine|food}, as they {did for|provided for} {many|numerous|lots of} {countries|nations} in the Caribbean, Central America and South America. Cuba's food history {also|likewise} {has|has actually} been {affected|impacted} by African tastes. The Spanish were {influenced|affected} by the Moors, African Muslims who ruled parts of Spain for {several|a number of|numerous} {hundred years|a century}, while African {slaves|servants} who {served as|functioned as|worked as|acted as} cooks for Cuban gentry {added|included} their own touches to native cooking. French colonists who {fled|ran away|left|got away} {slave|servant} uprisings in Haiti {also|likewise} {added|included} their own {culinary|cooking} arts to Cuban {dishes|meals}.

{Using|Utilizing} both {indigenous|native} foods and those {introduced|presented} by conquerors like the Spanish and immigrants like the French, Cuban {cuisine|food} {evolved|developed|progressed} into a food {form|type|kind} with its own {distinct|unique} {flavor|taste} identity and cooking {style|design}. In {particular|specific}, Cuban cooking {resembles|looks like} the "{country|nation}" or peasant {styles|designs} of {many|numerous|lots of} other cultures, in which cooking is taught by the senses and by oral {tradition|custom}. New cooks {learn|discover|find out} to {cook|prepare} from veterans and are taught to prepare food in time-honored {ways that|manner ins which} still {allow|enable|permit} self-expression and {innovation|development}.

{In other words|Simply put|To put it simply}, it's {almost|practically|nearly} {impossible|difficult} to {write down|jot down|make a note of|document} {a recipe|a dish} for any {authentic|genuine} Cuban {dish|meal}, {because|since|due to the fact that} {hardly|barely} {anyone|anybody} cooks by measurements. A "pinch" of this, a "dash" of that, a deep whiff to {gauge|evaluate|assess|determine} the {aroma|scent|fragrance} and {lots of|great deals of} tasting are the {elements|aspects|components} of Cuban cooking. This {tradition|custom} {has|has actually} {resulted in|led to} {simple|easy|basic} yet filling {dishes|meals} that can be {left to|delegated} simmer on {a stove|a range} for hours while the work is done. {Fussy|Picky} sauces that take {a lot of|a great deal of} attention to {detail|information} are non-existent. What's more, deep-frying is {almost|practically|nearly} unheard-of in Cuban {cuisine|food}.

As the {largest|biggest} island {nation|country} in the Caribbean {region|area}, it's natural to {expect|anticipate} that Cuban {cuisine|food} centers on seafood. {However|Nevertheless}, Cuban {dishes|meals} {also|likewise} {show|reveal} a strong African {influence|impact} in their {vegetables|veggies}, such as platano ({similar|comparable} to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root {vegetables|veggies}. These hearty {four|4} {often|frequently|typically} are simmered together in a stew with other {vegetables|veggies} and served topped with {chopped|sliced} onion.

Spices and herbs are {used|utilized} to {enhance|improve|boost} natural {flavors|tastes} {rather than|instead of} smother them, as spices were {once|when|as soon as} {used|utilized} in European cooking to mask decayed meats. Cuban {cuisine|food} {favors|prefers} cumin, garlic, oregano and bay leaves. Another popular {seasoning|spices|flavoring} is {a mixture|a mix} {known as|referred to as|called} "sofrito," {often|frequently|typically} made by sauteing onion, green pepper, garlic, oregano and black pepper in olive oil {until|up until|till} the {vegetables|veggies} are soft and {translucent|clear}. {A similar|A comparable} {mixture|mix} {has|has actually} made its {way|method} into American Cajun cooking, {once|when|as soon as} again {showing|revealing} the high cultural {influence|impact} that Africans {have|have actually} had on the Americas.

Meat cuts of {lesser|lower} quality {have|have actually} been most {available|offered|readily available} to Cubans, {since|because|considering that|given that} the island {has|has actually} {limited|restricted} {space|area} for raising {cattle|livestock} or other {livestock|animals}. As {a result|an outcome} meats are {often|frequently|typically} {marinated|marinaded} in lime or sour orange juice {and then|and after that} are simmered {slowly|gradually} with spices for {several|a number of|numerous} hours. {Frequently|Often|Regularly} meat {dishes|meals} are served with rice and black beans, {a famous|a well-known|a popular} Cuban {specialty|specialized}.

{Despite|In spite of|Regardless of} its tropical {climate|environment}, Cuba is {also|likewise} {known|understood} for the quality and {variety|range} of its baked {goods|products|items}, {especially|particularly|specifically} turnovers with {unusual|uncommon} fillings. For dessert, there is flan, an egg custard topped with caramel sauce that is {beloved|cherished|precious} by {virtually|practically|essentially} all islanders.