Viviana Carballo’s Cuban cooking is typical of many Cubans living in the United States today. Some dishes are traditional, others are adaptations, and a few are entirely new. She shares the evolution of Caribbean foods with Spanish cooking styles, and explains how to make Sopa de Pimiento, Fricase de Pollo con Arroz Blanco, Tostones y Bunuelitos de Maiz, Ensalada de Aguacate y Cebolla, and Torta de Queso con Mango. The chicken, being a complex dish, carry simpler side dishes such as white rice. A side article discusses varieties of sofrito.