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Our flavoring
The Cuban cuisine is very rich and of a great variety. It comprises not only typical dishes, but any food made at the Cuban way and that adapts to our palate and idiosyncrasy. We prefer sour orange juice to condiment red meats and lemon for chicken, fish and seafood.

An important element in the Cuban cuisine is garlic, tomato, bell pepper, onion, cumin, pepper, another dry spices and some aromatic herbs. The Cuban cuisine uses almost no very hot sauces and the sauce never kills the original flavor of the dish.

The Creole muddle is the national dish. It is an stew made of vegetables and meat.

The nutritional pattern of Cuban people includes rise as basic cereal, any bean, any fried food and dessert.

A typical Cuban supper never forgets the rise cooked with read beans (“congri”) and the pork meat roasted or fried. This dish is accompanied with the delightful yucca boiled and flavored with a sauce made of sour orange and garlic, and accompanied fried ships of green bananas.

As Cuban as this supper could also be the marvelous rise cooked with chicken, some tamales, or for those who prefer sheep, a special marinade of it would not be refused even by the most demanding gourmet.
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