Modern Cuban - by Ana Quincoces (Hardcover)

About the Book

In this cookbook, Ana Quincoces reimagines traditional Cuban recipes for today's home chefs, helping readers make timeless dishes that showcase the distinctive flavors of classic Cuban cuisine while crafting meals that are accessible to everyone.

Book Synopsis

Award-winning and refreshingly modern--Ana Quincoces brings Cuban cuisine into the twenty-first century with recipes that are bold, healthy, and irresistibly flavorful

Florida Book Awards, Silver Medal for Cooking

Modern Cuban by Ana Quincoces reimagines the bold, soulful flavors of traditional Cuban cuisine with a fresh, health-conscious twist. From easy weeknight dinners to festive Noche Buena feasts, this cookbook delivers vibrant Latin flavor in recipes that cater to today's kitchens--including gluten-free, keto, and vegan options.

Whether you're craving authentic comfort food like ropa vieja and tostones, or curious about modern takes like low-carb picadillo and vegan ropa vieja, Ana's signature sass and storytelling make each dish approachable and deeply personal. You will also find instructions for preparing essentials including fragrant sofrito and tangy mojo criollo along with irresistible croquetas, yuca frita (fried yuca), buttery guava-filled pastelitos (pastries), flan de coco (coconut flan), and more. With tips, pantry essentials, and stunning photography, Modern Cuban is more than a cookbook--it's a celebration of culture, heritage, and reinvention.

Review Quotes

"The influence of American culture has brought about evolution in Cuban cooking. Quincoces documents these changes, contending that the beloved fundamentals of Cuban classics remain as they always were. . . . Color photographs attract almost as much as Quincoces' recipes."--Booklist

"Whether you're craving comfort food or something on the lighter side, this cookbook fuses old-school Cuban flavors with today's culinary creativity."--Flamingo Magazine

"The massive influx of Cuban refugees into south Florida following the 1959 revolution made Miami an epicenter of Cuban cuisine. The influence of American culture has brought about evolution in Cuban cooking. Quincoces (Sabor!, 2012) documents these changes, contending that the beloved fundamentals of Cuban classics remain as they always were. Fried foods play a central role, so Quincoces presents a classic version of empanadas before proceeding to a version that bakes them, thus cutting down dramatically on their fat content. The very nature of croquetas demands frying, but replacing chorizo with cheese crafts a vegetarian dish. Gluten-free alternatives include a renowned West African staple, fufù, acknowledging Cuba's debt to enslaved people. Fried pork chunks recall both Texas barbecue and Mexican carnitas but are wholly Cuban. Quincoces' lentil soup contains ham and sausage, but the hearty broth can easily be made vegan by simply eliminating those meats without sacrificing savoriness. Americans love the Cuban sandwich; Quincoces' particular rendering is less recipe than methodology. Color photographs attract almost as much as Quincoces' recipes."--Booklist

About the Author

Ana Quincoces is a lawyer turned chef, entrepreneur, and author of the award-winning cookbook Modern Cuban. Known for her unapologetic humor and deep love for Latin flavors, Ana blends tradition with innovation--making Cuban food accessible for gluten-free, keto, and vegan lifestyles. Quincoces has appeared on shows such as Food Network Star, Hell's Kitchen, MasterChef Latino, The View, The Today Show, and The Profit and starred in Bravo's The Real Housewives of Miami. She is the creator of Skinny Latina, a popular line of Latin-inspired cooking sauces and marinades. Quincoces is coauthor of The Versailles Restaurant Cookbook and the author of Sabor! A Passion for Cuban Cuisine.