Cuban Food Review ... Or is it?

*The following post was written by Kikita, la hija de Marta.* 

Here in "The Bubble" (as Mami likes to call it), there is not much Cuban food to be had. That's why Mami posts recipes over on Babalú Blog. That's why we cook so much. If we want to eat out and we want to eat Cuban food, we have to take a road trip.

So, imagine my excitement when I hear that the Souplantation (which is known as Sweet Tomatoes in some states) is having a special where they will be serving Cuban Cuisine for two weeks in August!

Then I saw the menu, and I got worried. There was a whole lot of "chorizo" and nowhere did I see the word "platano."

Did I let that stop me?

Of course not!

Even though their list had me thinking that whoever planned there menu must have had Cuba confused with some other country (Spain, maybe) and that the person had never heard of the internet or how to do any kind of research (because if they had would they really have thought "Chorizo" said "Cuban Food" - nevermind that we put chorizo in boliche, that's not imporant right now), I decided I would go and give these plantation people a chance.

First up, the Havana Banana Salad.

No, the "Banana" was not platano. It was just your basic, everyday banana. And since it was a chip, it was really just acting as a tasteless crouton. Was the salad delicious? Of course. A delicious citrus blend of happiness. I daresay it tasted like summer. But it didn't taste Cuban, not even with the black beans added for effect.

Not ready to give up hope, I continued on and found this:

I'm sure there are ways to Cuban-ify potato salad, but this wasn't it. Switching out bacon for chorizo (which, again, says "Spain" before it says "Cuba", right?) and adding lime with that dash of cumin (which ARE two Cuban food staples, we just don't staple like that) only makes your potato salad taste limey. Yummy, if you're the type who likes potato salad, but not Cuban.

I held my breath as I continued on. Telling myself that there really was no way to mess up "Cuban beans and Rice." It's too traditional. It's impossible to get wrong. Impossible? Not for Souplantation!

E'CU'E ME!?!

Garbanzos?

Y que es turmeric? Isn't that an INDIAN spice?!

AGAIN WITH THE LIME?

And did they add the honey to make the beans sweet? They were the wrong color.

We call them Black Beans and White Rice for a reason. This reason must have been lost on the Sweet Tomatoes. If they were going for a Moros y Cristianos style, the were still the wrong color whether you make it with black beans or the red ones. Plus, all that lime was really pushing that "summer" taste. And if you like cold beans and rice, it was really quite delicious. An untrained palatte might even go so far as to call it "Tropical" because "Lime" really does scream "Tropical," but "Tropical" was not the scream I had bubbling up in my throat.

In a state of shock, I moved to the soups. 

They're the Souplantation, right? So maybe they'll do better with that... or not.

Ay! Again with the chorizo! And sweet potatoes? Well... I guess that's the closest thing to boñato. (Technically speaking, sweet potatoes ARE in the boñato family, they just aren't the ones most commonly used in Cubano boñato dishes.) I was not fooled for one second. I was eating chili, without the cheese and with black beans and sweet potatoes thrown in to confuse me. A delicious chili, but I didn't come for a chili cook-off. I came for Cuban food.

I was grateful when I saw the sign that told me, this time, no one was trying to pretend this food was really Cuban. Just because you put the word "Cubano" in front of Focaccia, does not make your pizza Cuban.

I knew it was trying to be "just like the classic sandwich," but putting ham and more chorizo on top of a pickle pizza just makes it a pickle pizza with ham and chorizo. (Yes, I know Focaccia is not exactly pizza, but it's flat and there was cheese on it and it tasted like a pizza with ham and chorizo and pickle - a good pizza, but not even a Cuban pizza: which DOES exist, by the way.)

 Once I got past my utter disappointment at not finding the promised Cuban food anywhere, I really did enjoy the taste sensations dancing on my taste buds.

All in all, the food was good, it just wasn't Cuban.

Thanks Souplantation & Sweet Tomatoes, if you ever think about adding a Cuban Cafecito to your menu, please call me, Kikita, first and let me teach you how to Taka Taka.

It will be more better. Te lo prometo.

I promise. 

Happy 40th Birthday, Versailles! (An homage and a giveaway.)

“I need a blurb from you about Versailles.”

This request came from my friend (the amazing Cuban chef and cookbook author) Ana Quincoces. She was working on a TOP SECRET project and thought I might have something to say about my favorite Cuban restaurant in Miami.

Me: “Tell me what you're doing, so I can put it in context.”

That's when she began to reveal that she was working on a.....(wait for it....) Versailles Cookbook! *insert heavenly choir here*

Me: “Seriously? What a cool project. I suppose I could give you a blurb. But if we're talking Versailles on Calle Ocho, I could do an entire homage without breaking a sweat, but that's not important right now.”

Versailles. It's usually the first place we visit when we arrive in Miami (Hello, Cuban food!) and the last place, too. (Pan con Bistec for the plane ride home.)

Versailles. The first item on our long list of Miami Rules.

Versailles. Of the iconic etched mirrors and the perfect cortadito.

Versailles. Always packed at any time of the night or day. Filled with the sounds of my people. Their loud and inimitable voices raised in conversation, argument, and laughter.

Versailles. The geographical epicenter of our exile.

Me: “I wrote a post about why I couldn't live in Miami and my lack of self-control when it comes to Cuban food in general and Versailles in particular.”

Me, quoting myself: “It's like the Cuban Mecca and I am a faithful pilgrim.”

The next thing I know, I'm being quoted in the Miami Herald in an article titled Versailles: 40 years serving food with a side of politics. (I know. Shut. UP.)

From the article:

“When no one knew who he was, Julio Iglesias used to come and sit here and eat,” Valls Sr. remembers.

Former Gov. Jeb Bush is still a regular, and “although I’m a Republican,” Valls Sr. notes, President Clinton has been here three times. Famous chefs like the Food Network’s Bobby Flay make Versailles a mandatory pitstop on visits to Miami.

“It’s like the Cuban Mecca and I am a faithful pilgrim,” says Californian Marta Darby, who writes the blog “My Big, Fat, Cuban Family.”

Read more: http://www.miamiherald.com/2011/07/10/2306781_p2/40-years-serving-food-with-a-side.html#ixzz1RrVPxtbo

(emphasis mine)

I'd like to just point out right now that they mention me in the same section as the other famous people who have eaten there, but that's not important right now. ;-)

Ana: “I think we got your blurb.”

Then she went on to tell me that she's still working on the Versailles book and that they're having a big party at the Calle Ocho restaurant this week to celebrate and that they're hoping that....(wait for it....) Andy Garcia will write the forward.

• Thing 1) Out-of-my-skin excited to be included in this wonderful project.
• Thing 2) Andy Garcia and I might be published in the same book. (One degree closer, people.)
• Thing 3) Versailles is 40 years old.

I think we need to celebrate, don't you? I wish the Versailles book existed already and I had that to give away, but it has not been published yet, but I do have the next best thing:

An autographed copy of Ana's iconic Cuban Cookbook: Sabor! A Passion for Cuban Cuisine. (Thank, Ana!)

Of course, I'm especially proud of having My Big, Fat, Cuban Family Torrejas featured in this beautiful cookbook, but that's not important right now, either.

(Page 204 - 205, por si las moscas....)  =D

So, to enter this comment drawing, answer the following question:

• When you celebrate a special occasion, what's on the menu?

Remember that if you want to enter the drawing for the cookbook, you must leave a comment on this post and I'll choose a winner on Sunday, July 17th, 2011 at 5 pm Pacific.

Happy Birthday, Versailles!

Con muchisimo cariño,

Marta

Authentic Cuban Cuisine - A Winner

Thank you all for sharing the magnificence of the cooks in your family.  I particularly like the quote:

“What is patriotism but the love of the food one ate as a child?”

It seems particularly appropriate based on your answers. The food that was made and served with such love in our childhoods has taken a place of honor and importance in our memories. Again, thank you for sharing that and trusting me with your memories.

Just so you know, I read each and every answer. You made me smile (and made me a little hungry, but that's not important right now) as I read who it was in your family that made the delicious dish of your choice. I also laughed out loud at Maggie's memory of her mother being really great at making reservations. That was hysterical!

Now, without further ado, the winner of the Authentic Cuban Cuisine Cookbook is..........(drum roll, please)...........

**********************************************************

Melanie Perez-Lopez said...

My mother-in-law made a wonderful ropa vieja. I never understood the name, but loved the food!

Reply July 08, 2011 at 03:19 PM

**********************************************************

Congratulations, Melanie! You're so going to love it! Please send me an email with HEY, MARTA! I WON STUFF ON YOUR BLOG  in the subject line (so I don't accidentally delete it) and your snail mail address so that I can send out the cookbook ASAP.

For the rest of you, here's my conversation with the author, Martha Abreau Cortina, about where you can get your own copy. I'll also add a link to my sidebar. Do it. It's a wonderful addition to any Cuban cookbook collection.

She says, “It's available in Amazon.com, Books-A-Million stores and online; Barnes & Noble. Some book stores might not have them at the stores, but they will order it on request because it is in their catalogs. The more cutomers that request it in Barnes & Noble, the better chance they will have it at their stores soon. Thanks!”

Thank you again for sharing your memories with me and for playing along. I love giving things away, mostly because of your overwhelmingly positive responses. Thank you to Martha and to Pelican Publishing Company for making this giveaway possible.

I have lots more very cool stuff to give away this summer, so stay tuned. I may even have to start calling this The Summer of the Fabulous MBFCF Giveaways^®.   ;-)

Besos,

Marta

Authentic Cuban Cuisine - A Cookbook Giveaway

As you know, I am an unabashed Lover of All Things Cuban. Particularly Cuban food.

And if there's something I might just love more than Cuban food, it's Cuban Cookbooks.

I have quite a nice collection, too. I often refer to all of them when I'm making a dish my own. I use them almost like text books, laying them all out on the table and making notes, like:

• I would skip this ingredient.
• Must try this!!!
• I would add _______ here before cooking.
• I think the sofrito would be better with red peppers added.
• This might be tastier with lard instead of butter. (It doesn't happen, often, but it happens.)

And on it goes, until I practice and play and eventually create a Cuban dish that tastes just like I want it to.

I recently received a beautiful Cuban cookbook so that I could review it.

It's called Authentic Cuban Cuisine and the author, Martha Abreau Cortina grew up watching her mother cook. The recipes featured in her book were collected from her mother, aunts, and friends. A graduate of the University of Miami, she has been teaching in the Miami-Dade County Public School system for more than twenty-five years. She lives in Miramar, Florida

I dove into it as you would dive into a cool swimming pool on a hot summer's day. I read it cover to cover and when I went to add my notations, they were mostly “Must try this!!!” notes. Win!

The recipes are all old-Cuban-school delicious. Every single one makes you think, “This sounds just like the ___________ (*fill in the blank*) my grandmother/mom/aunt/neighbor/madrina used to make.”

I'm so happy to have this book in my collection and of course, I'm excited to share it with you, too.

So, let's do a giveaway!

For a chance to win this gorgeous Cuban cookbook, Authentic Cuban Cuisine by Martha Abreau Cortina, please leave a comment on this post and answer the following:

My grandmother/mom/aunt/neighbor/madrina makes the best ______________.  *fill in the blank

I'll choose a winner on Sunday, July 10th at 5 pm. Until then, good luck and...

Buen Provecho!

[Disclaimer: The cookbook was sent to me for my review, the opinion that it is a wonderful addition to any cookbook collection is my own.] =D

Chimichurri Recipe of Awesomeness® - Rising to the challenge

I'm pleased to tell you that I've been included to take part in a series of Cooking Challenges by Holland House^® and Mizkan^® along with several other Latina bloggers.

The first challenge was to use one of many Holland House products to create A Latino 4th of July on the Grill. To be honest, Eric is the Grill-meister around here. I am just Hero Support. What to do?

Eric: “I'll grill the steak and you should make that awesome Cuban chimichurri sauce of yours.”

Me: “Are you referring to my Chimichurri Dipping Sauce of Awesomeness^®?”

So I began with the Holland House White Wine Vinegar.....

and the rest.....is Awesomeness. ;-)

So, for your 4th of July Grilling pleasure - Cuban style....

Chimichurri Dipping Sauce Recipe of Awesomeness^®

• 1 bunch of cilantro leaves (or Italian Parsley)
• 8 cloves of garlic (peeled)
• 1/4 cup Holland House White Wine Vinegar
• Juice of one lime
• 1/2 cup white onion
• 1/4 cup roasted red pepper strips
• 3 Tbsp. oregano
• 2/3 cup olive oil
• Salt & pepper to taste

1. Put all ingredients EXCEPT the olive oil in blender or food processor and pulse to a thick mixture. (Do not over-process!)
2. Remove from processor and whisk in olive oil - very important!
3. Add salt and pepper liberally.
4. Serve over fresh grilled steak or use as a dipping sauce for bread.

WARNING: Chimichurri Dipping Sauce of Awesomeness^® is highly addicting. Don't say I didn't warn you. =D

Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.