Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.
Arroz con pollo (rice with chicken)
Ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer
Two Cuba Libres
Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, North American, Middle Eastern, and Chinese. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region.
Mangu with veggie meat
Dhalpurie roti, pumpkin tarkari, channa and aloo, and curry goat, Indian-origin dishes from Trinidad and Tobago