Arroz a la cubana
Rice dish From Wikipedia, the free encyclopedia
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 (tomate frito) are so frequently used that they are often considered defining ingredients too.[1][2]
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 |
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]
By region
Summarize
Perspective
Spain
In Spain, a typical dish of arroz a la cubana consists of a serving of white rice (which is sometimes shaped into small mounds using a glass), tomato sauce (tomate frito) and a fried egg. While the most traditional recipe includes a fried plantain (plátano),[6] it is also common to find the recipe using sausages and bacon.[5] It is typical to cut and mix all the ingredients before eating, allowing the yolk of the egg to melt and combine everything well.
Philippines
In the Philippines, arroz a la cubana has been eaten in the Philippines since Spanish colonial times.[6] Like in other versions, it comes with white rice, fried egg, and some ripe fried cardava or saba banana, sliced length-wise.[7][2][8]
It differs significantly from the Spanish and Latin American versions in that instead of tomate frito, it always includes ground meat (giniling, usually beef) in tomato sauce.[7] This component is typically cooked picadillo-style, with minced potatoes, carrots, raisins, peas, onions, garlic, and other ingredients in a tomato-based sauce seasoned with patis (fish sauce), soy sauce, and sometimes chilis.[8][9][2][10]
A regional variant of arroz a la cubana is arroz de Calamba from Calamba, Laguna. It differs in that it is served with strips of smoked fish (tinapa).[11]
Peru
In Peru, it is common for the dish to consist of white rice, fried plantain, a fried hot-dog wiener, and a fried egg over the white rice.[12]
References
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