Search results
Results from the WOW.Com Content Network
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings. [1] Traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. The sweet fillings are made with sweetened fruit pulps.
Her mother was born in Spain, and taught Porto to cook and bake. During the early years of the Cuban Revolution, her husband cut sugar cane in a labor camp, and Rosa baked for neighbors to support her family. [1] Her baking business in Manzanillo was informal, and illegal.
La Segunda Central Bakery is a purveyor of Cuban bread, pastries, and other baked goods in the historic neighborhood of Ybor City in Tampa, Florida. It was founded in 1915 as part of a co-op of three bakeries in the Ybor City area: La Primera, La Segunda and La Tercera (literally the First, the Second, and the Third).
In 2001 she opened the restaurant Azul at the Mandarin Oriental. [4] She was a co-host of the Food Network series Melting Pot and was once won a battle on Iron Chef America versus Bobby Flay.
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
The primary product lines are pastries and breads formulated from Cuban, Puerto Rican, Caribbean and South American flavors and recipes. Latin Flavors began in Cuba in 1921 when Valentin Garcia, of Spanish descent, and his brothers started their first bakery.
There is also arroz con pollo, pressed Cuban sandwiches, fried plantain, fried yucca, sangria, and coffee. Other offerings include grouper, asado meats, and yellow rice. [3] [9] The adjacent bakery sells cakes, guava pastries, cookies, and sweet rolls. [10] La Teresita has been described as providing large portions and modest prices. [4]
Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles a la argentina is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with olive oil and raisins.