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Top 25 Cuban
Foods
(Traditional
Cuban Dishes)
Posted on Apr 13th, 2021 by Yami Cabrera

Categories:

Food Industry News Food Trends

Surely you have tried a good Cuban sandwich,

or a creamy and delicious Cuban-style flan.
Well, those are just the tip of the iceberg of
variety found in traditional Cuban cuisine.

There are so much attractions in Cuban

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

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The center of Cuban food is its intense and

neutral flavor, a very well balanced taste that
doesn´t know extremes. This excellent
feature 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. This mixture of flavors is
the most precious treasure of Cuban food.

A single Cuban dish contains a story and an

unforgettable flavor. There are different
versions of each Cuban recipe, always
depending on the resources available. What
we give you here are the 25 Cuban foods that
you really need to experience.

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1. Ropa Vieja (Old

Clothes)

Ropa vieja is possibly one of the most

recognized Cuban recipes throughout the
world. This dish is, apparently, an inheritance
of the peninsular culture of the Spanish
Canary Islands. The dish consists of previously
boiled and shredded meat, cooked in a sauce
with onion, bell peppers, bay leaves, and
cumin, among other ingredients.

Beef is the meat used in this recipe, but it

can also be done with pork or, in some rare
cases, chicken. The key to this recipe is to
highlight the flavor of the meat. Therefore,
always be careful when boiling it. A secret:
stew the meat in a good bean broth; this will
give you a very special result.

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2. Arroz y Frijoles
Negros (Rice and Black
Beans)

Rice and black beans are an essential

complement to Cuban dishes. Without them,
it is impossible to have a good Cuban lunch or
dinner. The rice and black beans always
accompany the main dish such as Ropa vieja
or Lechón asado.

The recipe is simple, but it takes time,

especially the beans. No canning involved
here. The special processing of these two
products is the key to this dish. The key to
the rice is to cook it till it falls apart. The
beans should have a creamy, smooth texture
like a stew.

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3. Arroz Moros y
Cristianos (Moors and
Christian Rice)

Arroz Moros y Cristianos; Photo credit:

Lablascovegmenu

The Moors and Christians are like this mix of

rice and beans. This dish is considered part of
Cuba’s African heritage. You can also find
another version of this dish called congri. The
only difference is the type of grain. Moors and
Christian rice is made with black beans while
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.

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4. Lechon Asado (Roast

Pork)

Lechon Asadol Photo credit: Gabriella Herman

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, and end when it reaches the
necessary weight. Currently, this is very
common in the Cuban countryside, mostly in
the east.

Each Cuban family or restaurant has its own

method and techniques for roasting the pork.
However, something that doesn´t vary is the
long cooking time, and mojo salsa. This
quintessential Cuban sauce composed of
garlic, seasonings, and vinegar is the secret to
achieving the authentic flavor of roast pork.

5. Yuca con Mojo

(Yucca con Mojo Salsa)

Yucca with mojo is another dish always found

at Cuban family celebrations. It is a simple
and healthy dish usually offered as an
appetizer. And that’s because given the high
concentration of glucose in this tuber, it is not
a good idea to eat it in large 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.

6. Sandwich Cubano
(Cuban Sandwich)

The Cuban sandwich is one of the most

popular contributions of the Cuban American
community to Cuban cuisine. This semi-hard
bread is the base of two popular sandwiches:
pan con lechón (roast pork), and the ham and
cheese sandwich.

The Cuban sandwich is made up of ham,

cheese, and roast pork. Afterwards, you just
add some mustard, pickles, and sometimes
mojo salsa.

7. Pan con Lechón

(Roast Pork Sandwich)

Pan con Lechón; Photo credit: Krista

If you have ever visited Cuba, you will

probably know what this next offering is. The
tasty pan con lechón is a typical sandwich
that you can buy in any Cuban cafeteria, as
well as at small timbiriches (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.

8. Arroz con Huevo

Frito (Rice and Fried
egg)

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Rice with fried eggs is a staple food in Cuban

homes. This dish has been a bit denigrated for
its simplicity and some 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 is as simple as its name. Its
secret is hidden in the texture of the egg
yolk. The yolk should be soft to cover the
dryness of the rice.

9. Picadillo a la
Habanera (Ground
Beef)

The ground beef a la habanera is an 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 common are beef,
pork, chicken, and turkey.

This dish is an everyday meal for Cubans. It is

regularly served with rice, fried ripe
plantains, and, occasionally, beans.

10. Masas de
Cerdo Frita (Fried Pork
Dough)

Masas de Cerdo Frita; Photo credit:

Cocinaconmartita

Fried pork dough or masitas are another

famous Cuban approach to cooking pork. The
pork is diced and marinated in lime or sour
orange and a little salt and then fried.

This type of fried pork is very common on a

plate of authentic Cuban food throughout the
island. It is generally served with mojo sauce
and onion to soften the fried meat.

11. Tamal Cubano

(Cuban Tamal)

The tamale is a typical food of many places in

South America, precisely because it is based
on corn, which is a major agricultural product
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 affect both the flavor and
the texture of the corn. The flavor of the
Cuban tamale ranges from sweet 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.

12. Vaca Frita (Fried

Beef)

Fried beef is a dish quite similar to Ropa Vieja

and the preparation of the meat is practically
the same. But, unlike Ropa Vieja, fried beef
does not contain tomato sauce.

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.

13. Plátano Maduro

Frito (Fried Ripe
Banana)

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