As the first and last Spanish colony in the Caribbean, Cuban  food is heavily influenced by Spanish cuisine. The Spaniards not only brought their culinary traditions, they also introduced cattle and pigs to Cuba. Many of the colonizers were from southern Spain; hence many dishes have roots in Andalucia, including the Canary Islands. Other influences to Cuban cuisine include indigenous Taino foods, African, and Caribbean cuisines. Geography and climate play their part too as tropical fruits and root vegetables are mainstays of the Cuban cookbook, as well as, seafood which is readily abundant on the island. China’s contribution is also significant as they were the first to bring in rice and it still remains one of the biggest staple foods, not just 

of Cuba, but of all Latin America.