Modern Cuban A contemporary approach to classic recipes

The massive influx of Cuban refugees into south Florida following the 1959 revolution made Miami an epicenter of Cuban cuisine. The influence of American culture has brought about evolution in Cuban cooking. Quincoces (Sabor!, 2012) documents these changes, contending that the beloved fundamentals of Cuban classics remain as they always were. Fried foods play a central role, so Quincoces presents a classic version of empanadas before proceeding to a version that bakes them, thus cutting down dramatically on their fat content. The very nature of croquetas demands frying, but replacing chorizo with cheese crafts a vegetarian dish. Gluten-free alternatives include a renowned West African staple, fufù, acknowledging Cuba's debt to enslaved people. Fried pork chunks recall both Texas barbecue and Mexican carnitas but are wholly Cuban. Quincoces' lentil soup contains ham and sausage, but the hearty broth can easily be made vegan by simply eliminating those meats without sacrificing savoriness. Americans love the Cuban sandwich; Quincoces' particular rendering is less recipe than methodology. Color photographs attract almost as much as Quincoces' recipes.