Cuban cuisine

thumb|Guava with slice thumb|right|Ripe apple guavas (Psidium guajava)

dish made from rice with milk

banana cultivars commonly used in cooking

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

cooked rice stir-fried with eggs and other ingredients

sweet confection

custard dessert with soft caramel on top

A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Turrón (), torró ( / ) or torrone () is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.

crunchy, slightly browned cooked rice

culinary traditions of Cuba

' (), (), soffritto (), (), () or ' () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

piglet fed on its mother's milk

bread-based dessert popular in many countries' cuisines

dessert

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

traditional dish of Spain and Latin America

A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter.

variation of a ham and cheese sandwich of Cuban-American

several types of sauces

() is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, the delicacy does not include eggs, and is called .

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador, and also in the former Estado da Índia Portuguesa.

dish of mestizo-Hispanic origin whose main ingredient is beef

thumb|Picadillo served with rice Picadillo (, "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".

Pionono, sometimes spelled pianono in the Philippines, describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, .

traditional dish in Peruvian cuisine

traditional food within the West Indian Caribbean islands

Peruvian, argentinian and uruguaya sauce

Cuban dish

Cuban-American bread recipe

term used in Spanish-speaking area of the world in reference to milk-based delicacies

Yucatán breakfast dish

thumb|Koose Koose () also known as Bean Cake is a spicy black-eyed pea fritter that is commonly eaten in West Africa as a snack. It is often taken with porridge. Sometimes it is sandwiched in bread, and called "Koose Bread" or "Paanu Kooshe". The food is said to have spread from the Yorubas of present day Nigeria who call it akara.

thumb|right|Philippine tocino

A bollo is a bun, common in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador, Cuba (tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.

Cucurucho is a sheet of paper, cardboard or wafer (cookie) rolled into a cone shape that contains different types of ice cream, sweets, candies, seeds, etc.

crab meat croquette cooked with hot and spicy seasoning

sugar cane-based beverage

thumb|Frita and sugarcane juice|guarapo (sugarcane juice) A Frita is a type of hamburger originating in Cuba. The burger is found mainly in South Florida; according to George Motz it is no longer known in Cuba.

Pernil (pernil asado, pernil al horno, roast pork) is a slow-roasted marinated pork leg or pork shoulder common in Puerto Rico, Dominican Republic, Cuba, Colombia, Venezuela and Ecuador. Pernil is typically accompanied by rice and is commonly shared during Christmas.

Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil and simmered in water with onions until the meat is soft, and then quartered potatoes are added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.