Peppers and onions play many roles in Cuban cooking. These New World foods appear in sauce bases, components of stews, and grilled. They appear in the “trinity” of traditional Cuban entrees, all beef dishes: Picadillo, minced beef slow-cooked with olives, onions and peppers; Vaca Frita, a marinated flank or skirt steak griddled with onions until crispy; and shredded Ropa Vieja (“old clothes”), marinated flank steak slow-cooked in Creole sauce (peppers, onions, tomatoes).
Mojo-marinated fried chunks of chicken — Chicharrones – or pork – Masitas de Puerco Fritas or Maso de Cerdo – are a popular simple dishes. More complex are Arroz con Pollo (Havana-style Chicken with Yellow Rice, Pimento and Peas) and Lechón Asado, a mojo-marinated, slow-roasted fresh ham or pork shoulder, pulled and lightly grilled. Shrimp in Garlic (Ajillo) Sauce or Creole (Enchilados) Sauce, and grilled or fried fish, with or without Creole sauce, are typical.
Mojo-marinated fried chunks of chicken — Chicharrones – or pork – Masitas de Puerco Fritas or Maso de Cerdo – are a popular simple dishes. More complex are Arroz con Pollo (Havana-style Chicken with Yellow Rice, Pimento and Peas) and Lechón Asado, a mojo-marinated, slow-roasted fresh ham or pork shoulder, pulled and lightly grilled. Shrimp in Garlic (Ajillo) Sauce or Creole (Enchilados) Sauce, and grilled or fried fish, with or without Creole sauce, are typical.
