Cuban Sandwich, Frijoles Negros, and Rice
To accompany our Cuban Sandwiches, I made a big pot of Cuban Black Beans and white rice. I’m not exactly sure what makes Cuban Black Beans authentic, because I found several different recipes claiming to be authentic. I'm pretty sure that most people's idea of "authentic" is however their mothers or grandmothers made it. I made the recipe posted on the Three Guys from Miami website, because I was intrigued by the list of seasonings for the beans: onion, bell pepper, garlic, oregano, cumin, bay leaf, vinegar, dry Spanish wine, olive oil, and a little sugar. Interestingly, my family enjoyed the beans as much, if not more than, the sandwiches. We all agreed that the little bit of sugar added an interesting twist to our expectations. It’s a recipe I will definitely make again.
Ropa Vieja, Arroz Amarillo, and Platanos Maduros
|ropa vieja, arroz amarillo, |
Pastelitos de Guayaba
|pastelitos fresh from|
|guava and cream cheese filling|
I made a batch of guava and cream cheese pastelitos using puff pastry, and I could not believe how amazingly delicious they tasted when they were fresh from the oven. Plus, they are so easy to make. Puff Pastry, a slice of guava paste, and some cream cheese mixed with a little milk, fresh lemon juice, and sugar create a perfect little pie. I put an egg wash on them, baked for thirty minutes, and brushed them with simple syrup five minutes before they finished baking. Perfect, delicious pastelitos! I took some to work the next day, and we all agreed that these were some of the best pastelitos we’d ever tasted. Another Y’all Taste This victory!
All in all, my week of Cuban cuisine was more comforting than enlightening, but I enjoyed making these dishes that I have grown to love. Making them taught me about the layers of flavors used to create them, and introducing them to my family gave me an opportunity to rediscover their charms.