According to Wikipedia: “Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. These traditions were brought from the many homelands of this region’s population. In addition, the population has created styles that are unique to the region. Ingredients which are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available (beef, poultry, pork or fish) as well as curries.”
Again, according to Wiki: “Cuban cuisine is a fusion of native Taino food, Spanish, African, and Caribbean cuisine. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them.”
Never. While we do use a varied combination of spices in all of our meals none of it is spicy hot to the tongue. Our menu does include one item, the Chicky Boom-Boom sandwich, which does borrow Asian Hot Sriracha sauce for those who like a little more kick.