Cuba is the largest island in the Caribbean and was at one time Spain’s primary shipping port to the rest of the Americas. Cuban food is considered a fusion of Spanish, “Taino” Native American, African and Caribbean food. It is usually simply prepared, always well-seasoned, yet rarely spicy. Here at the Coco Palm we have continued in that tradition of combining cultures to make great tasting food. We take traditional American meals and combine them with that Caribbean flavor to serve you and your guests the best tasking meal for your special event. Another reason our food tastes so good, is because we always make all our food in house, from scratch.
Cuban cuisine is the fusion of Spanish and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish cooking, with a little Caribbean influence in spice and flavor. A traditional Cuban meal would not be served in courses rather all food would be served at the same time. The meal would consist of plantains, black beans and rice, ropa vieja (beef), pork with onions, milk and tropical fruits. Black beans and rice, called "moros y cristianos," or “congris” and plantains are staples of the Cuban diet. Much of the meat dishes are slow cooked with light sauces. Garlic, cumin, oregano and bay leaves are the dominant spices.