Search results
Results from the WOW.Com Content Network
Yuca can be boiled and mashed or cut into chunks similar to potatoes, fried like french fries, or baked. Yuca is most often an accompaniment to a pork roast, covered in mojo sauce, and mixed in ...
Cassava is a staple of Cuban cuisine.Besides casabe bread, it is prepared as a side dish – boiled, covered with raw onion rings and sizzling garlic-infused olive oil. It is also boiled, then cut into strips and fried to make yuca frita (similar to French fries).
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.
Authentic Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer. A bowl of Mexican-style vegetarian frijoles negros Frijoles Negros over white rice, a common Cuban-Puerto Rican main dish.
Yuca con mojo, or yuca with sauce, is a traditional Cuban side dish made by marinating yuca root (also known as cassava) in garlic, lime, and olive oil. Often, onions are included in the marinade. Often, onions are included in the marinade.
Authentic Cuban dish of ropa vieja, black beans, and yuca. Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of ...
Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer. Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.
Moronga. Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage.It is found in Uruguay, Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican, and Paraguay cuisine.