A mixture of Spanish, African, and Caribbean cuisine forms the Cuban cuisine. Spanish and African cooking are the partners of Cuban recipes. Methods and techniques are shared amongst them. Caribbean influence is also there in spice and flavour. As three different cuisines come together it leads to a unique, interesting and flavourful blend of the several different cultural influences, with strong similarities with the cuisine of the neighbouring Dominican Republic and Puerto Rico. Mainly in the Havana area, Chinese influence is also there. It is small but noteworthy. Cuba was an important port for trade, during colonial times, culinary traditions were brought along with the Spaniards who lived that place. Cuba is known for its sandwiches. Traditional Cuban bread is used to make most of the sandwiches in Cuba. Cuban bread is a long loaf. It is not made with oil but instead with lard and extra moisture. This combination allows the bread to get a distinctive texture. A Cuban sandwich is a famous lunch dish that grew out flow of cigar workers between Cuba and Florida. A Cuban sandwich is also called a mixto. It started to become popular in the late 1800s and has since spread to other Cuban-American communities. A base of lightly buttered Cuban bread is kept and then sandwich is built upon it. Sliced roast pork, thinly sliced Serrano ham, Swiss cheese, dill pickles, and yellow mustard form the major part of the sandwich. Probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City, in Tampa, Genoa salami is traditionally layered in with the other meats. Traditionalists do not accept the inclusion of tomatoes and lettuce in the sandwich. They consider it Americanization of the sandwich. A panini-type grill called a plancha, after the assembly, is usually used to press the sandwich. The grill both heats and compresses the contents. The sandwich is cut into two symmetrical halves before serving. There are lot of other sandwiches. A Cuban sandwich and medianoche sandwich are very similar to each other. There is a small difference between the two sandwiches. The Cuban bread is replaced by an egg loaf and ham is sometimes excluded. The sandwich is a midnight snack in the nightclubs of Havana. It got its name from its popularity in Havana. Cuban bread, roasted pork, onions, and mojito are the main ingredients of the traditional sandwich, Pan con lechón . It is a pressed sandwich and is created simply with Pan con bistec, but the pork is replaced with a thin flank steak. A sandwich in Cuba is named after a young society debutante. The person’‘s name was Elena Ruz. The special sandwich is prepared on white or Cuban bread, with a layer of cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between. Pan con timba (bread with guayaba paste and cream cheese), pan con chorizo also known as choripán (Cuban bread with thin cut Spanish chorizo sausage), and the frita are the other traditional sandwiches. In the 1930s, frita became famous in Cuba. The Cuban version of American hamburger, with significant changes, is frita. Ground beef is mixed with ground chorizo to prepare the sandwich and the patties are made small and fried on a griddle. The fried patty is then served in a small Cuban bread hamburger bun, topped with onion, tomato, lettuce and shoestring potato sticks. As it is obvious, Cuban dishes are diverse just like the people of the nation. Cuban dishes are known for their taste and flavour. It can be guaranteed that if anyone walks into a Cuban restaurant, that they will be assured of enjoying a good meal. As many people have started following the Cuban cuisine, many innovations and changes are being made with the dishes and people can be pretty sure that the innovations are going to make the dishes delicious. As a result, a number of restaurants featuring the Cuban cuisines as the primary theme have popped up throughout the world and has a steady flow of customers from across the globe owing to the universal popularity of the Cuban cuisine which is a result of the amalgam of delicate flavours and mouth watering dishes which keep the ones who opt for the Cuban cuisine coming back for more. Specifically in Havana, the style can be separated from mainstream criollo, Although Western Cuba’‘s cooking is technically criollo. The city was more continental and closer to the European cuisine, for a number of things. Dishes such as sopa china (an egg and onion soup) and arroz salteado (sauteed rice), had a lot of the Chinese influence. Rice usually is eaten separately from beans, and flour is much more commonly used (it is almost completely ignored in mainstream criollo cooking). Alcaparrado, a mix of olives, raisins and capers which provide the sweet-and-sour inspired flavour, are use by some of the Havana dishes. Alcaparrado is used as an ingredient in several recipes, usually as part of sauces to accompany meats. Alcaparrado is also cooked together with ground beef to provide the meat stuffing for a variety of Cuban pastries, or finger food, very popular with Cubans’‘. Pastelitos (puff pastry filled with fruit pulps (especially guava) or ground beef), croquetas (small cylinders of paste, made with a heavy bechamel sauce and ground beef, ham, chicken, fish, or cheese, covered with breadcrumbs and deep fried), papas rellenas (fried potato balls filled with ground beef), picadillo à la Habanera (ground beef with alcaparrado, served with white rice, black beans and fried plantains) and niños envueltos (beef filled with alcaparrado and served in pepper sauce) are some of the other popular finger foods and dishes of Havana. Fish recipes are very popular in the western cuisine and that too in coastal regions. Enchilado (shrimp, fish, crab or lobster in a sauce that, despite its name, contains no chili), and à la vizcaína, a tomato-based sauce of Basque origin used to cook bacalao (salted cod) are some of the famous fish recipes.