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. “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 “Ana has not only created a beautiful book of traditional and delicious recipes, but she has also made it accessible to people who would perhaps never cook Cuban food at all.”— From the foreword by Gloria Estefan “ Modern Cuban is a singular culinary achievement, a cookbook that honors a proud heritage and its traditions while respectfully, carefully, and—above all—creatively taking it into the modern era. Ana Quincoces’s book is a must for all foodies, from those merely curious about Cuban cuisine to seasoned aficionados and everyone in between.”— Robert Irvine, host of Restaurant: Impossible and author of Overcoming Impossible: Learn to Lead, Build a Team, and Catapult Your Business to Success “ Modern Cuban is a culinary tour de force that brings the flavors of Cuban cuisine to everyone. Quincoces refreshes traditional recipes to make instant favorites for new and experienced chefs alike.”— Scott Conant, Chopped judge and author of Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen   “Transport yourself through the flavors of Cuban cooking with Modern Cuban . Ana Quincoces artfully celebrates the heart and soul of Cuban culinary tradition while providing an insightful and contemporary approach to classic recipes for the home cook. Quincoces’s personal family connection to the island’s cuisine is tangible and significant and her warmth and authenticity pour through the recipes, guiding both novice and seasoned cooks on a flavorful journey through Cuba’s culinary landscape.”— Liza Gershman, author of Cuban Flavor: Exploring the Island’s Unique Places, People, and Cuisine “A compendium of recipes that gives a fresh easy take on Cuban cuisine, a must-have for the modern cook!”— Taymer Mason, author of Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion “Offers a fresh way of looking at a long-beloved cuisine. By considering the modern palate and health sensibilities, Quincoces helps those with dietary restrictions navigate the Cuban kitchen with ease and good cheer.”— Andrew T. Huse, Bárbara C. Cruz, and Jeff Houck, authors of The Cuban Sandwich: