Top 25 Cuban Foods (Traditional Cuban Dishes)

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Top 25 Cuban Foods

By Yami Cabrera

Surely you have tried a good Cuban sandwich or a creamy and delicious Cuban-style of flan. Well, those are just the tip of the iceberg in terms of the variety found in traditional Cuban cuisine.

Cuban culture is made up of countless attractions, and, without a doubt, food is one of them. Surprisingly simple and appetizing recipes are hidden in a humble culinary style, very far from many technological innovations.

The center of Cuban food is its intense and neutral flavor. A very well-balanced taste that doesn´t know extremes. This excellent savor evokes the very nature of the Cuban people. A good Cuba dish is like the eternal joy and charm of its music, dance, and tropical nature.

Cuban food thrives on the same diversity as its culture. Its greatest influences are Spanish, African, indigenous, and other Caribbean cultures, etc. This mixture of flavors is the most precious treasure of Cuban food.

A single Cuban dish contains a story and an unforgettable flavor. Each recipe has dissimilar versions of its preparation, always depending on the resources of each Cuban cuisine. These are the 25 Cuban foods that you should experience.

Ropa Vieja (Old Clothes)

Ropa vieja is possibly one of the most recognized Cuban recipes in the world. This food is, apparently, an inheritance of the peninsular culture of the Canary Islands in Spain. The dish consists of previously boiled and shredded meat, which is cooked in a sauce with onion, bell peppers, bay leaves, and cumin, among other ingredients.

Beef is the meat used in this recipe, but can also be pork or, in some rare cases, chicken. The nerve center of this recipe is to highlight the flavor of the meat. Therefore, always be careful when boiling it. A secret, sew the meat into a good bean broth, and you will have a much more special result.

Arroz y Frijoles negros (Rice and Black Beans)

Rice and black beans are the essential complements to Cuban dishes. Without them, it is impossible to have a good Cuban lunch or dinner. The rice and black beans are usually always present accompanying the main dish of your choice, like Ropa vieja or Lechón Asado.

The recipe is simple, but it takes time, especially the beans. No canning. The special processing of these two products is the key to this dish. The neuralgic point of the rice is to make it degraded. The beans should result in a creamy and smooth texture in a stew form.

Arroz moros y cristianos (Moors and Christian Rice)

The Moors and Christians are like the mixed version of rice and beans. This dish is considered part of the African heritage in Cuban cuisine. You can also find another version of this dish called congri. The only difference is the type of grain. The Moors and Christians are made with black beans, and red beans are used for congri.

The pre-processing of the black beans is about the same. It is important that the grain is soft before mixing with the rice. Once ready, both elements are combined and seasoned the same as black beans, with garlic, onion, bell peppers, and cumin.

Lechon Asado (Roast Pork)

Roast Pork is one of the special dishes on Cuban holidays. In some cases, the process of roasting the pork starts from the rearing of the animal, until it reaches the necessary weight. Currently, this is very recurrent in the countryside of Cuba, mostly in the eastern parts.

Each Cuban family or restaurant has its own methods and techniques for roasting the pork. However, something that doesn´t vary is a long cooking time and mojo salsa. This quintessential Cuban sauce composed of garlic, some seasonings, and vinegar, is the secret to achieving the authentic flavor of roast pork.

Yuca con mojo (Yucca con Mojo Salsa)

Yucca with mojo is another of the dishes always present in Cuban family celebrations. It is a simple and healthy dish usually used as an appetizer. It is not recommended to eat in large quantities due to the high concentration of glucose caused by this tuber.

There are two different types of cooking for cassava with mojo: boiled and fried. However, in both cases, it is necessary to boil the cassava to obtain a soft texture. After achieving the required texture, it only remains to add the mojo sauce, and sometimes pork rinds.

Sandwich Cubano (Cuban Sandwich)

The Cuban sandwich is one of the most relevant contributions of the Cuban-American community to Cuban cuisine. This semi-hard bread is based on two types of popular sandwiches in Cuba: the bread with lechón (roast pork), and the ham and cheese sandwich.

The Cuban sandwich is made up of ham, cheese, and roast pork. Afterward, you just add some mustard, pickles, and sometimes mojo salsa.

Pan con lechón (Roast Pork Sandwich)

If you have ever visited Cuba, you probably know what this next affirmation is. The tasty pan con lechón is the typical sandwich that you can buy in any Cuban cafeteria, as well as in small Timbiriche (food stand) in the middle of the street.

Bread with roast pork is possibly the most popular sandwich on the island. The soft dough of the bread goes perfectly with the shredded pork and its special mojo. You can also add tomato, lettuce, and pickles.

Arroz con huevo frito (Rice and Fried egg)

Rice with fried eggs is one of the staple foods in Cuban homes. This dish has been a bit denigrated for its simplicity. Some people have come to describe it as food for low-income families. However, these are just stereotypes.

The truth is that Cubans love this dish, especially when a ripe banana is added. Fried egg and rice are as simple as their name. Its secret is hidden in the texture of the egg yolk. The yolk should be soft to cover the dryness of the grained rice.

Picadillo a la habanera (Ground Beef)

The ground beef ´a la habanera´ is exquisite ground meat cooked over low heat with seasonings, tomato sauce, potatoes, and olives. This dish derives from Cuba´s Spanish heritage. Any type of meat can be used for its preparation, but the most used are beef, pork, chicken, or turkey, etc.

This dish is an everyday meal for Cubans. It is regularly served with rice and fried ripe plantains, and occasionally beans.

Masas de cerdo frita (Fried Pork Dough)

Fried pork dough or masitas are another addition to the famous Cuban recipes for cooking pork. It is fried pork meat previously chopped into squares, marinated with lime or sour orange and a little salt.

This type of fried pork is very common in the palates of authentic Cuban food throughout the Island. It is generally served with mojo sauce and onion to soften the dried meat of the fried meat masitas.

Tamal cubano (Cuban tamal)

The tamale is a typical food of many places in South America, precisely because of its base made of corn. This grain is one of the favorite products of agriculture in these territories. However, each region or country has its own way of developing this recipe.

In Cuba, you can find several variants of the tamales recipe that influence both the flavor and the texture of the corn. The flavor of the Cuban tamale ranges from sweet and savory, to seasoned meat and sauce. The texture depends on the cooking process in sheets (solid) or in a casserole (thick or pasty soup). It is important to note that the leaf used to make the Cuban tamale is corn.

Vaca frita (Fried Beef)

The fried cow or beef is a dish quite similar to Ropa Vieja. The previous preparation of the meat is practically the same. But, unlike the Ropa Vieja, the fried cow does not contain tomato sauce.

The previously boiled and shredded beef is marinated with a little lime or sour orange, and salt. Then it is fried with garlic and onion. A very simple and tasty recipe.

Plátano Maduro Frito (Fried Ripe Banana)

The ripe banana is the most faithful companion of Cuban meals. It is a direct legacy of the African cultures that arrived on the island. The sweetness that it offers to each dish is very special for Cubans. The recipe is very simple. The banana is cut into slices and fried in hot oil. Sometimes a little salt and seasonings are sprinkled on top.

The best combinations of meals in which the fried ripe plantain is included are rice, black beans, and some type of cooked meat; rice and fried egg; rice and picadillo a la habanera; etc.

Bistec de cerdo encebollado (Pork steak with onions)

The steak is understood as the Cuban version/translation of beef steak. Originally this term refers only to beef, but in Cuba, it is adapted to other meats such as pork or chicken.

In particular, the recipe for pork onions steak stands out among the favorites of Cubans. This pork steak is generally thin and juicy. In addition, a little salt, garlic, onion, and oregano are added.

Tostones o chatinos

Tostón or Chatino is one of the most traditional Cuban starters. It is made with green or ripe bananas. To prepare it, round slices are cut, they are put to fry and then they are crushed with a mallet. Then they are made to fry again until golden brown.

This is the simplest and most basic recipe. Sometimes these tostones are incorporated with salt and accompanied by a sauce or dressing. In addition, tostones can be made with different fillings, you just have to shape them into a pot before frying.

Arroz Amarillo con Pollo (Yellow Rice with Chicken)

Combined rice dishes are very popular on the Creole menu. They are generally used for Sunday family gatherings and other celebrations. This dish is the simple version of the Spanish paella, easy to cook in large quantities. But despite its simplicity, it does not lose value in the special flavor it contains.

The yellow rice with chicken can have different textures depending on the taste of the cook. You can enjoy it dry and solid, or more liquid and soggy. This last, more liquid version is also known as arroz con pollo a la chorrera.

Arroz Imperial (Imperial Rice)

Imperial rice is another of the famous Cuban recipes for combined rice. Like the arroz con pollo, this recipe includes colorings or tomato sauce to turn white rice yellow.

This type of rice contains various ingredients such as shredded chicken, fried ripe banana, mayonnaise, bell peppers, etc. All ingredients are prepared separately. Then they come together forming a kind of rice cake. It is organized by different capable, interspersing rice with the rest of the mentioned ingredients.

Fufú de plátano (Banana Fufu)

Banana fufu is one of the few vegan dishes in Cuban cuisine. This healthy meal is only served by boiled banana and fried seasonings known as sofrito. The boiled banana is mashed with a fork and mixed with the sauce, creating a soft, semi-dry dough.

Despite its benefit of being generally vegan, fufu can change this condition. The fried pork skin is known for chicharrones usually accompanies this deliciously seasoned banana dough.

Fricasé de Pollo (Chicken Fricassee)

The chicken fricassee is another of the delicious dishes in which the meat is presented and accompanied with a tasty tomato sauce with seasonings. The chicken is cut into portions and marinated for a few hours with salt, crushed garlic, onion wheels, chili pepper, bay leaf, and sour orange juice.

Then the chicken pieces are browned in the hot butter or oil, and the marinade with the onions, chili peppers, the well-crushed garlic, the bay leaf, and the orange game is added. To finish, add the tomato puree, dry wine, water, salt, and pepper.

Enchilado de camarones (Shrimp enchilado)

Another very versatile food that is part of the culinary tradition of Cuba is shrimp. It is an excellent ingredient like lobster. The truth is, it is not a very affordable dish for Cubans, although it is very inexpensive for tourists.

It is said that shrimp enchiladas cannot hide. The aroma of its seasoning does not go unnoticed. Preparing it is very easy, just a sauce of spices and tomato sauce is enough.

Ajiaco Cubano

The ajiaco is one of the emblematic dishes of Cuban cuisine, both for its flavor and for its cultural value. The wide variety of ingredients included represents the cultural diversity of the nation.

This dish consists of a thick broth made up of vegetables, yucca, ripe banana, potato, pumpkin, pork, stir-fry, etc. The ajiaco is eaten very hotly and brings together viands, different types of meat, the typical Creole seasoning composed of garlic, chili, and onion. It is irresistible to the consumer.

Carne con papa (Meat and potatoes)

This Cuban food is based on pork or beef. Spices like a rich tomato sauce and potatoes cut into squares are added to this. In some places, wine is added and in others, beer. It is served with rice, fried plantains, or ripe plantains and vegetables.

The truth is that there is no specific season to taste this Cuban dish, so you can try it in any traditional restaurant.

Arroz con Leche (Rice pudding dessert with milk)

Rice pudding is one of the most coveted sweet rice recipes by Cubans. You don't need many ingredients to make this delicious dessert. This dish is made up of rice, milk, sugar, and cinnamon.

This dessert is very homemade. It can be found in Cuban homes but also in typical restaurants. It is generally served in round bowls and sprinkled with a little ground cinnamon.

Flan

Flan de Leche is possibly one of the most recognized Cuban desserts in the world. An exquisite recipe that you should definitely try. It is prepared to taste, either natural or with additions of other flavors such as coconut, pineapple, etc.

This flan is generally composed of several types of milk such as evaporated, condensed, and regular. The recipe also includes egg and sugar. The cooked sugar syrup is one of the special secrets of this dessert. It is generally included during and after cooking to seal the edges of the flan.

Casquitos de guayaba (Little Guava Hulls)

Guava is one of the most internationally known Cuban fruits along with mango and mamey. It has multiple culinary uses, especially in desserts. The guava mosquitos are a rich traditional dessert, which is accompanied by regular cheese.

Its name is due to the hull shape that is given to the guava. To make it sweet, the external mass of the guava is used. This gives you a helmet-like shape. It cooks for a short time so it doesn't get too soft. The syrup made with the cooked sugar is added afterward.