Talk:Moros y Cristianos (food)

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Untitled[edit]

I do not believe Cuba has a national dish. Google lists a blogger saying it is Ajiaco, beans and rice is a good choice for the national dish but the term "Moros y Cristianos" is mostly reserved for restaurant menus. - dmcmanam —Preceding unsigned comment added by Dmcmanam (talkcontribs) 22:57, 1 March 2009 (UTC)

What has NICARAGUA to do with a Dish (Moros y Cristianos) that has been known since 1836 in CUBA! A completely different cooking process and origin than Gallo Pinto! It was introduced by the Canary Island Immigrants and later at the 1944 the Haitians immigrants in Oriente Cuba started to make their own version called Congris or Arroz Kongo. That has to be deleted immediately. There is anything that Nicaragua has to do with cuban dishes, or anything at all. I mean, seriously that is offensive. —Preceding unsigned comment added by iknowwhokillmyferret (talkcontribs) 11:47, 1 July 2009 (UTC)

Credibility of statement[edit]

It says it can be Cuba's rice and beans. By whom? Is it actually considered this, or "can" it be considered this? Slipstick86 (talk) 20:41, 30 January 2012 (UTC)

Not Really[edit]

"The name of the dish is likely a reference by early Cuban settlers to the Islamic Conquest of Spain (early 8th century) and subsequent Reconquista (15th c.) which both had a profound effect on the Spanish culture and language." The name refers to the colour of the food and not any invasion or specific event. — Preceding unsigned comment added by 46.7.124.12 (talk) 09:44, 28 February 2012 (UTC)

Moros y Cristianos versus Congrí[edit]

I am Cuban period. Moros y cristianos are cooked at almost every home I know, besides some restaurants. It is always rice and black beans. Due the fact that beans take longer to cook than rice, beans are soaked and pre-cooked until tender, but always less time than for bean soup (potaje). Also always uncooked rice is mixed with pre cooked beans. The beans cooking liquid is also used to cook the final mixture.

Congrí or arroz congo as long as I know is a recipe coming from Haiti and it means congo beans (red navy beans) and rice (cong-riz). Cooking process is similar, but tastes quite different.

I do not argue about seasoning as there are as many recipes as cookers. — Preceding unsigned comment added by 156.34.69.142 (talk) 02:07, 9 July 2015 (UTC)

Yes 156.34.69.142, you are correct! Also, the picture in this article is not moros y cristianos, its congrí! Congrí and moros y cristianos are not the same dish as this article is being made out to be. In other Latin American countries they call what is "congri" or "arroz congrí" in Cuba, "moros" or "arroz moros." This article, the authentic "national dish" should be about the black bean soup (or purée) and white rice. These are in fact two seperate articles. Cuba is unique in the sense of "cong-riz" as Cuban-Haitian history has firsthand intertwined for centuries. Savvyjack23 (talk) 06:41, 22 April 2016 (UTC)