6 Dishes Inspired by Their Travels

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6 Dishes Inspired by Their Travels
Take a peek at Dan and Andrea's favorite Cuban foods.
Photo by Dan Goldberg
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    6 Dishes Inspired by Their Travels
    Dan, Andrea, and Jody spent months tweaking the recipes they gathered into new versions of Cuba's most beloved dishes. Here are their favorites.
    Photo by Dan Goldberg
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    CongrĂ­
    “Every single kitchen has a big pot of rice and black beans [congrí] on the stove 24/7,” Dan says. “It’s so simple, but it tastes better than any rice and beans we’ve had traveling—I think it’s the pork fat. It was the one thing I kept craving after I left Cuba.”

    Their twist: adding a mix of bacon, onions, peppers, and other aromatics.
    Photo by Dan Goldberg
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    Twice-cooked lamb
    Doña Eutimia was the best meal we had the last time we were there,” Dan says. “We both saw this twice-cooked crispy lamb on the menu and said, ‘That’s what I’m ordering.’ It was literally just a plate of slow-cooked lamb that’s shredded and fried, served with a small salad, but it was so good that we put the recipe in our book. You put the citrusy mojo sauce on top of it. I’m salivating just thinking about it.”

    Their twist: serving the rich, fried lamb with a fat-slicing fresh tomato salad
    Photo by Dan Goldberg
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    Ropa vieja
    “For me there’s nothing better than the traditional, iconic ropa vieja, a stew of shredded beef,” Dan says.

    Their twist: ropa vieja sliders
    Photo by Dan Goldberg
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    Red snapper
    “At Santa Maria beach you can get this whole red snapper that’s grilled and served on a plate for $10,” Andrea says. “It’s very simple. Cubans don’t over-season their food.”

    Their twist: frying the entire fish, then topping it with salsa verde
    Photo by Dan Goldberg
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    Lobster
    “Lobster is so expensive in the United States that I don’t eat it on a regular basis,” Dan says. “But I tend to eat a lot of it in Cuba because it’s so reasonably priced. The lobster is just grilled—it’s half a lobster that they pull out of the shell—with a little oil and salt and pepper.”

    Their twist: sweet-and-sour lobster, inspired by a dish served in Havana's Chinatown.
    Photo by Dan Goldberg
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    Guarapo
    “Dan will tell you that my favorite thing is the guarapo cocktail,” Andrea says. “We love to order them at La Marina, where to make it, they press fresh sugarcane right there, then add some lime and rum. It’s so good.”
     
    “Andrea’s not a big drinker, but I think she had three of them,” Dan adds.
    Photo by Dan Goldberg