MODERN CUBAN

A Contemporary Approach to the Classics

By Ana Quincoces

I think Cuban food is among the best in the world. In fact, I’d venture to say that everyone loves Cuban food. Over the years our dietary restrictions and preferences has made Cuban food less accessible to some. That one of the reasons I decided to write “Modern Cuban”.

To be quite honest I’ve always been against the bastardization of Cuban food. Or as some like to call it “fusion”. But in the 17 years since my first cookbook, a lot has changed. And I would be remiss if I if I didn’t highlight all the great traditional Cuban food that with some minor adjustments here and there would adhere to many of our dietary needs. Our food and culture are one of inclusion and celebration. This book is dedicated to that delicious pursuit.

So much of what we think of as Miami cuisine is really our spin on traditional
Cuban food. So how did Cuban cuisine come to have such a profound impact on Miami?

For the most part, the traditional Cuban food in Miami doesn’t stray from its
classic roots. But many chefs are changing what it means to eat Cuban in South Florida and people are loving it! So why limit a more contemporary take on our Cuban classics to restaurants in South Florida. People all over the country get a hankering for really great Cuban food, so I say let’s give them the tools to whip some deliciousness in their own kitchen!

In this book, I’ll offer a more modern take to my beloved Cuban cuisine but
I won’t stray too far off course because as they say, if it ain’t broke….

Stay tuned for the upcoming release of my new book in Fall 2023!