Is there any nourishment cherishing society that doesn’t love a decent tidbit? One Miami-conceived author recollects his preferred Cuban dishes (and American treats) served at the merienda hour at his grandma’s home.
Sometime before I even knew “informal breakfast” existed, my preferred feast of the day was the other fourth dinner of the day: merienda. A convention that advanced from Spain to Cuba to my Miami adolescence, merienda settles cozily among lunch and supper, commonly around 3 p.m. (fixing up impeccably with my after-school life).
My Abuelo would get me from school and take me to Abuela’s home, where I would hang out until mother was finished working. Five days per week, while I was occupied with getting a charge out of the absolute best time of after-school kid’s shows, my Abuela did her level best to fill me out. Her home cooking was such a vital piece of my youth and here are a couple of my unsurpassed most loved meriendas.
Consistent with her Cuban legacy, there was one staple you could generally discover in the kitchen: platanos (or “plantains,” in case you’re feeling extremely Caucasian). Tostones, mariquitas, maduros, sopa de platano… the main thing my grandma didn’t make out of platanos was yard furniture. From salty and crunchy (mariquitas) to sweet and squishy (maduros), she had a platano formula for all of the range. Get our Sauteed Plantains formula.
Seared Steak, Fried Eggs, and Fries
Another of my most loved go-to Cuban dishes was Bistec Empanizado (think southern style steak, yet meagerly beat and served without sauce). At the point when this wasn’t matched with white rice, it was french fries, and there was typically a singed egg on top. No, I was not building up for a heavyweight lifting rivalry, simply carrying on with my best life. Once more, the way that I didn’t grow elevated cholesterol before secondary school is absolutely a wonder.