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The evolution of Cuban food involved many cultures--notably descendants of Spanish colonizers, African slaves, and Chinese laborers. The Spanish brought with them their beloved bacalao, or salt cod. African slaves brought a knowledge of tropical produce with them, making possible dishes such as tostones (twice-fried plantains) and yuca con mojo (yuca with spicy garlic sauce), and rice came from the Chinese, a staple in the Cuban diet. For Americans who are curious about Cuba, until travel restrictions loosen up, a trip to Miami might be your best bet for sampling this diverse and delicious cuisine.
 1. During dinner, beer and water are usually the beverages of choice.
2. Guava marmalade with yellow cheese is a typical Cuban dessert.
3. Breakfast consists of a tostada (buttered toast) and cafe con leche, a combination of strong espresso and warm milk.
4. Beef and pork are the meats most often used in Cuban kitchens.
5. Pollo al bloqueo (chicken a la blockade) is a popular recipe from the 1990s when trade with and support from the Soviet Union ceased.
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