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Food of Cuba

Jerk pork buried in pimento smoke, Cuban sofrito and ropa vieja, Puerto Rican mofongo, Haitian griot with pikliz, Trinidadian doubles and roti; then down the Antillean chain — Grenadian oil down, Bajan cou-cou and flying fish, Curaçao's keshi yena in its cheese rind.

Ropa ViejaSofritoLechon AsadoMoros y CristianosTostonesMojo
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Further reading

Open-access scholarship on the food of Cuba. Every one is free to read.

  1. Impacto de la agricultura urbana en Cuba.

    Sorzano 2014 Novedades en población

  2. La Picadora: A Case Study in Cuban Agroecotourism

    Moon et al. 2021 International Journal of Cuban Studies

  3. Household Food Security as a Complex System—Contributions to the Social Sciences from the Cuban Perspective during a Pandemic

    Ruiz et al. 2022 Sustainability

  4. Calidad e inocuidad de la leche cruda en las condiciones actuales de Cuba

    Martínez-Vasallo et al. 2017 Revista de salud animal

  5. Eating à la Criolla : Global and Local Foods in Argentina, Cuba, and Mexico

    Pilcher 2012 IdeAs

Indexed by OpenAlex 49 open-access works in all Metadata under CC0 1.0