Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines, and has absolutely nothing to do with Mexican cuisine.

Food & Wine Magazine ran an article last issue all about Cuban Food, with a lot of great recipes. I had made a similar salad before. And I changed around the black bean recipe to cheat and use canned beans. In a way, the flavors are simple – plenty of onion, pepper and garlic, and not much more. But you really don’t need much more.

The beef was delicious. It’s important to start with good quality grass-fed beef since you are not overpowering it with extraneous flavor.

Vaca Frita (Crispy Beef)

(serves 2-3)

Ingredients
1 pound flank steak, cut into 4 pieces
1 green bell pepper, cored and quartered
1 large onions— halved. 1 half sliced, the other coarsely chopped
1 bay leaf
2 garlic cloves, smashed
Salt
1/3 cup fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Directions
In a large saucepan, combine the flank steak with the bell pepper, chopped onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.

Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.

Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

This recipe I combined from a couple places. The recipe in the magazine looked wonderful, but called for starting with dried beans, which I did not have (also did not have time for).

Frijoles Negros (Black Beans)

(serves 2-3)

Ingredients
1 (10 ounce) can black beans, drained
1/4-1/2 cup stock, depending on preference (chicken or vegetable)
1/2 medium onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon oregano
salt to taste
1 teaspoon red wine vinegar

Directions
Fry the onion and pepper in a little oil.
Add the garlic and saute a little.
Add about a 1/4 of the beans and mash lightly with the back of a fork or potato masher.
Add stock and remaining beans.
Add spices and simmer about 30 minutes.
Add the vinegar just before serving.

 
This was so easy, it hardly needs instruction.

Avocado and Onion Salad

(serves 2+)

Ingredients
1 Hass avocados, thinly sliced
1/4 small red onion, very thinly sliced
1 teaspoon (approximately) extra-virgin olive oil
1 teaspoon (approximately) red wine vinegar
Salt and freshly ground pepper

Directions
Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.

¡Buen provecho!