Are you looking to explore a new cuisine in the New Year? If so, you might want to think about Cubano. I started exploring Cuban cuisine in 2001 and haven’t looked back since. Very tasty and quite easy to prepare empanadas. You don’t want to know what happened to them on the first try. However, if you want to get a little Cubano fired up in your cooking, you’ll want to have these staples in your pantry;
Adobo
Adobo is quickly one of my “go to” Cuban spices. It is also a spice blend that comes in many varieties and is used in many dishes. I use it because it contains pepper, turmeric, salt, oregano and garlic in everything from marinades and dry rubs to condiments. . For example, I use it to season pork cuts, beans, potatoes and steak.
Sazon
Sazon is another blend of Cuban spices that I absolutely cannot do without. Tossed in pork shoulder, tossed in chicken giblets, ground beef and sprinkled with seasonings. The only tip to use is that hands will turn this color golden yellow unless you wash it quickly. I should also mention that there are several types of Sazon, so you’ll want to read the boxes carefully. The one I use the most contains cilantro, cilantro and annatto. Other varieties contain crocus or tomato.
Mojo
If you ask me, Majo is also the biggest in the world. It’s a heavenly, liquid spice combination that gets used in the marinade and is infused into the sauce. It is done in several ways. The one that my family and Mojo Criollo use the most. It is made with lemon juice, garlic and onions. We use them for Cuban-style pernil. Just in case you’ve never heard of the dish, it’s a heavy marinated pork shoulder that’s slow cooked and served with rice and beans.
Suffering
As a developer, I found that it is great to have Sofrito in the kitchen as well. The mixture of ingredients is in two types, red and green. Sofrito red Sofrito tomato sauce has been added. It has tomatoes, onions, green peppers, garlic and oil. Green (recaito) is added to cilantro based sauces. It has olive oil, green peppers, cilantro, garlic and onion.
Bijol
Bijol is basically a mixture of cumin, annatto, food coloring and farre sold in small quantities. Sazon reminds me that your hands will get an odd yellow stain if you’re not careful. I have used it in sauces, marinades and dry rubs. If you decide to give it a try, remember that a little goes a long way.
Spanish Paprika
If you’ve spent any time in the kitchen, you already know that there are many different types of paprika available on the market today. One of my favorites is Spanish paprika. There is paprika that comes in three types and all of them rock. The main difference between the three is their appearance. If you want a super spicy flavor, I suggest you buy the spicy version. The poem is sweet and bittersweet somewhere in between. You can use them as you would any other paprika.
Allia new
Finally, I recommend that you keep a few heads of fresh garlic on hand. It is used in the Cuban dish extensively with destruction. If you don’t want to keep fresh on hand, pre-cut garlic in a jar or dry garlic will do in an emergency .
Source: Personal Use
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