Glosario Culinario Cubano
Descubre el significado de términos tradicionales de la cocina cubana. Desde ingredientes típicos hasta técnicas ancestrales.
Achiote
Ají cachucha
Ajiaco
Bijol
Bitter Orange
Essential citrus fruit in Cuban cuisine, mainly used for marinating and seasoning.
Boniato
Chícharos
Comino
Congrí
Crema de Vie
Cuban Chicharritas
Thin slices of green plantain fried, a classic of Cuban cuisine.
Cuban Chilindrón: Traditional Goat Stew
Chilindrón is a Cuban meat stew, especially goat, with roots in Creole cuisine.
Cuban Guarapo: Traditional Ingredient
Guarapo is the fresh juice extracted from sugarcane, essential in Cuban cuisine.
Cuban Pumpkin: Traditional Ingredient
Pumpkin is an essential ingredient in Cuban cuisine, used in soups, stews, and desserts.
Cuban Viandas: Essential Ingredients of Traditional Cuisine
Viandas are basic ingredients in Cuban cuisine, including tubers and roots like cassava, taro root, and sweet potato.
Culantro
Fried Plantains
Fried plantains are slices of green plantain fried twice, a classic side dish in Cuban cuisine.
Garbanzos
Guayaba
Hallaca
Malanga
Mamey: Traditional Cuban Ingredient
Mamey is an essential tropical fruit in Cuban cuisine, known for its sweet flavor and versatility.
Mojo
Ñame
Plátano macho
Potaje
Sofrito
Tasajo
Traditional Cuban Casabe
Casabe is a flatbread made from cassava, fundamental in Cuban cuisine for its history and versatility.
Traditional Cuban Pork Lard
Essential animal fat in Cuban cuisine, used for frying and adding flavor to traditional dishes.