Three Guys from Miami Cook Cuban

by Glenn M. Lindgren, Raul Musibay, Jorge Castillo

If you are one of the more that two million people who have visited the web site at The Internet Cuban, you already know who these Three Guys are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. They are Three Guys From MiamiTM who share a passion for good food, good conversation, and a great party. Are you are new to Cuban cuisine? If so, then you are about to enter an exciting world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery. These recipes also reflect ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro's Cuba. Fish and seafood are two examples of foods that were only rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil-an ingredient that gives so many Cuban dishes a distinctive Latin flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of in Cuba. Wherever possible the Three Guys have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book. Best of all, you don't need to be Cuban to cook and enjoy them. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too! They have madge several appearances on the Food Network. Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys From Miami™ in books and on the Internet. When not in Miami, Glenn and his wife live in Minnesota with their son and two daughters. Raúl Musibay, born in Cayo la Rosa, near Bauta, in the province of Havana, spent one winter in New Jersey but has been a full-time Miami resident ever since. He is the manager of the Red Bird Amoco station there. He and his wife have two married children. Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980, then left Miami after three months to live in Iowa, where he became a respiratory therapist. Now the regional sales manager for a major medical products company, he makes his home in Miami's West Dade with his wife and two daughters.

Genres: Cookbooks, Cooking, Food

234 pages, Hardcover

First published October 12, 2004

Reviews

[Brandi' Musso · Rating 5 out of 5]

Awesome recipes and great stories through out. My go-to mojito recipe!

[Syntha Green · Rating 4 out of 5]

After growing up in South Florida, I don't know what took me so long to hunt down a cookbook and start making things I missed, but this has all my old favorites in it. Yum!

[Soc Page · Rating 5 out of 5]

The recipes are almost identical to how I cook these foods. There are maybe a dozen that I am not familiar with. Virtually identical to the foods I learned to cook from Puerto Rico.

[Susan · Rating 3 out of 5]

I got it to get in touch with my cuban roots. I think I used their recipe for my first Picadilo. An enjoyable cookbook!