 Arroz a la cubana - Rice smothered with tomato sauce, plantains and a fried egg | |
| Course | Main course |
|---|---|
| Place of origin | Unknown, possibly Spain |
| Serving temperature | Hot |
| Main ingredients | Rice, fried egg, tomato sauce |
Arroz a la cubana (Spanish pronunciation: [aˈroθ a la kuˈβana]) ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines, and parts of Latin America. Its defining ingredients are rice and a fried egg. A fried banana (plantain or other cooking bananas) and tomato sauce (sofrito) are so frequently used that they are often considered defining ingredients too.[1][2]
Despite the name, the dish does not exist in Cuban cuisine and its origins are not definitively known.[3][4] It may possibly originate from a Spanish misinterpretation of common Cuban meals of eating rice with stews and a fried egg when Cuba was still a Spanish colony.[3][5]
- ^ Ismael Sarmiento Ramírez, (2003), Alimentación y relaciones sociales en la Cuba colonial, Anales del Museo de América, ISSN 1133-8741, Nº. 11, pp 197-226 (in Spanish)
- ^ Cite error: The named reference
philwas invoked but never defined (see the help page). - ^ a b Valdéz, Laura L. (24 May 2023). "¿Por qué se llama arroz a la cubana?". La Voz de Galicia. Retrieved 6 January 2024.
- ^ MAD Foundation (2018). Ying, Chris (ed.). You and I Eat the Same On the Countless Ways Food and Cooking Connect Us to One Another. Artisan. p. 161. ISBN 9781579658403.
- ^ Cándido Hurones, (2009), Cómo freír un huevo. La innovación didáctica al servicio de la docencia universitaria, Entelequia: revista interdisciplinar, ISSN-e 1885-6985, No. 10, pp. 239-252 (in Spanish)