Ok, I got called on to do a last minute Cuban buffet for heads of a univeristy dept. I was told....slabs of white fish with tomato, onion, garlic and some spice black beans and rice salad rolls butter ************** OK....Well budget is medium. So Cod with tomatoes, onions, garlic, red bell peppers, orange zest and a pinch of cayene with peppers and hot sauce on the side. black beans.....what herbs/spices work for Cuban? this is my sticking point. I would normally do loads of bay leaves, thyme, pinch of rosemary, tons of garlic some onions and make it sorta soupy like red beans and rice. Rice... I have many varieties will probably use Stansils fragrant Louisiana rice Salad...green and red leaf with grapefruit, avacados, red onions and a mango or lime dressing.... rolls...we don't have cuban bread....is there sorta a sub? if not I'll go with ciabatta the roll of choice. Dessert....coconut flan (I'll use coconut milk instead of some cream) tropical fruit salad (pineapple, mango, kiwi shtuff) around the base with large toasted coconut as garnish. So my adulterated menu...(Fusion sorta, or just Julie food) My question is: what would you make at this time of year, what hot sauces/peppers are cuban, what spices/herbs in the beans...no pork in case there are veg. guys...Thanks.