Hispanic American Heritage: Cuisine

Cuisine Overview (Ethnic) | AtoZ Food America

The influx of Cubans who immigrated to south Florida brought along their traditional dishes, some of which evolved based on products available in the States. The Cubano sandwich is an example. Two Florida cities claim the Cubano as uniquely their own—Tampa and Miami. In Tampa, the Cubano includes hard salami though in Miami, it does not. Purists reject the inclusion of hard salami, and the topic generates much debate. The roast pork and ham sandwich that includes Swiss cheese, pickles, and mustard is so closely linked to Cuban culture that the addition of salami is a major point of contention. So how did hard salami get added to what is seen as a traditional Cuban dish? An early wave of Cuban immigrants settled in Tampa in the late 1800s and by the early 1900s, the Cubano was on the menu at area cafés. These were frequented by workers at area cigar factories, many of whom were Cuban and Italian Americans. These early immigrants assimilated into US culture and began including “American” ingredients in their foods. Incorporating salami into the Cubano sandwich likely came through Italian American immigrants who enjoyed cured meats. Due to these various reasons, Tampa’s version of the Cubano may be the clearest example of a Cuban American dish.

Cuisine Overview (Ethnic) | AtoZ Food America

With large numbers of Mexican immigrants entering the United States, a type of cuisine-blending occurred after 1950, primarily comprised of Americans taking authentic fare from northern Mexico and "Americanizing’" it. It’s useful to note the differences between traditional Mexican dishes and the abundance of Americanized versions served in the US and restaurants outside Mexico. Often called Tex-Mex or Cal-Mex, Mexican American food includes fare such as burritos, nachos, chimichangas, tortilla chips, chili, fajitas, quesadillas, and corn chips. All of these are not authentic Mexican recipes, but do appear in numerous modern day Mexican restaurants in both countries. Even in dishes that are authentic, American versions tend to include much larger portions and far more cheese, hot spice, sauces, and meat than traditional Mexican recipes.

Cuisine Overview (Ethnic) | AtoZ Food America

Puerto Rican cuisine has origins in Caribbean, Spanish, African, and the indigenous Taíno and Arawak cultures. It includes the first indigenous influences of corn, peppers, guava fruit, cassava, and shredded, slow-cooked meat known as barbacoa. Spanish heritage is represented by olives, dried or salted cod known as bacalao, garlic, and cilantro. African cultures brought plantains, coconuts, and the now-beloved cooking method of deep-frying. Most Puerto Rican recipes take the form of a soup, a rice-and-beans-type dish, or thick stew known as asopao that is made with whatever meats and vegetables are on hand.

Cuisine Overview (Ethnic) | AtoZ Food America

Spanish immigrants, like other ethnic groups, retained their native culture through food, though recipes were often adapted to use available ingredients. Most Spanish recipes have this flexibility, notably gazpacho and paella. A cold, tomato-based soup, gazpacho is refreshing during hot summers and uses fresh seasonal ingredients to generate its full flavor, with onion, bell peppers, and cucumbers traditional. Paella is another flexible dish that can include a wide variety of ingredients. Coastal cities likely add seafood in paella, though many meats, including chicken, pork, and sausage, can also be used, along with a range of vegetables. Serving white rice as a side dish is widespread in the United States.

Tortilla de patata is a popular Spanish dish, sometimes called a Spanish omelette or tortilla espanola. Though the word tortilla for most Americans recalls the flat circular bread, this casserole-type dish is more like a potato pancake, with layered slices of potato adhered with egg. Onions are commonly used though traditionalists will contest its inclusion.

Spanish “drinking chocolate” in no way resembles powdered hot chocolate nor does it have any of the spices that denote Mexican hot chocolate. Instead, Spanish hot chocolate is rich with a thick consistency that’s commonly enjoyed with the fried and sweetened dough treats called churros.