How Much Cuban Food to Order for a Party
Per-person amounts of rice, beans, pork and plantains for a Cuban party, plus tray math and sample orders for 20, 50 and 100 guests in the Tampa area.
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The Cuban Breakfast: Buttered Tostada and Café con Leche
How the Cuban breakfast works: bread split, buttered and pressed into a tostada, cut into batons, dunked in café con leche, plus the egg plates.
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The croqueta preparada: croquettes inside the pressed sandwich
Ham croquettes pressed inside a Cuban sandwich: how the croqueta preparada is built, where it came from, and the bakery counters that sell it.
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Chino-cubano: the Chinese Cubans who changed the menu
From the Guangdong contract laborers of 1847 to Havana’s Barrio Chino and the chino-cubano diners of New York: the Chinese influence on Cuban food.
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Casabe: The Taíno Bread That Outlived the Taíno
What is casabe: the Taíno flatbread of bitter yuca, how the poison gets pressed out, how Spain adopted it, and why yuca is still a Cuban side today.
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The Café con Leche That Ran Ybor City’s Cigar Factories
Ybor City café con leche history: 1880s Cuban immigrants, the coffee round through the cigar factories, and the lectores silenced after the 1931 strike.
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How to Press a Cuban Sandwich Without a Plancha
Press a Cuban sandwich at home without a plancha: a cast-iron skillet, a weight, real times, the right bread, and the mistakes that ruin the crust.
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The African layer of Cuban cooking
Okra, fufú, black-eyed pea fritters and congrí: the West and Central African foundations of Cuban cooking, and the kitchens that kept them going.
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Kitchen Secrets with Our Cuban Chef – The Elena Ruz Sandwich
Turkey, cream cheese and strawberry jam on sweet bread: the Elena Ruz sandwich recipe our Tampa kitchen presses to order, with timings and heat notes.
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Kitchen Secrets with Our Cuban Chef – Mariquitas
Paper-thin green plantain chips fried once and served with garlic mojo. The mariquitas recipe our Tampa kitchen uses, plus how to keep them snapping.