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Moronga. Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage.It is found in Uruguay, Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican, and Paraguay cuisine.
Papa rellena is a local favorite in heavily Cuban-populated American cities such as Miami and Tampa, [6] in which the Cuban version consists of spherical potato balls stuffed with Cuban picadillo. [7] This dish is also extensively consumed in Puerto Rico, where it is called "relleno de papa". In Puerto Rico the potatoes are boiled and then ...
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. [1] [2] Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties ...
Carne Mechada. Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred. In Latin America, carne mechada has developed variations and flavors depending on the country and region.
Boliche (pronounced [bo'litʃe], also called boliche mechado) [1] is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. [2] [3] The stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. [4]
Although in Filipino arroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version of arroz a la cubana which does not include ground beef at all. [3] [24] [25] [26]