As promised, here is how I make pulled pork into something Cuban-American.
Everyone loves tamales. They are a culinary fixture so beloved that the name has outpaced even the knowledge of what they are, and their appearance on party platters and restaurant menus results in instant delight. But what are tamales, exactly, and how does one bring them into one’s home?
After presenting a Cuban dish whose origins are primarily Spanish and another of West African extraction, it is only fitting that I present an unambiguous Taíno contribution to Antillean Hispanic cuisine: yuca.
Tortilla de papa is usually known as “Spanish omelette” in English, and is a staple of Cuban and Cuban-American breakfasts, sandwiches, and more. Understanding what I just wrote there requires a little etymology lesson.