A tourist visit to Cuba cannot be finished before tasting its gastronomy. Cuban food is definitely a must if you decide to take a trip to the largest Antillean Island. Its fame is international, especially for its seasoning and variety. So, without thinking twice, we invite you to take home the memory of its flavor.
Roots of Cuban food:
Cuban cuisine is influenced by the culinary culture of native Indians, of many regions of Spain and Africa, of Arabs, Chinese and also Portuguese. Although the natives who inhabited the island when the conquistadors arrived were very few and after a short period of time most of them disappeared, the culinary tradition preserves (especially in eastern Cuba) a large part of that legacy: the great consumption of tubers (or “viandas”, as Cubans call them) is, for example, a great proof of this.
Ajiaco, for example, is a dish highly representative of Cuban culture. It is recorded that it has been prepared since the 16th century, although its exact origin is unknown. It was part of the diet of the slaves who worked the Cuban fields for centuries.
It is said to be the “most representative” because it “has everything”, just like the Cuban culture: dried beef, pork, corn, malanga, yucca, green plantains, pumpkins, lemon, salt and pepper. Our history and our culture are “cooked” in it, so be sure to try it!
During centuries, between conquests and trade, spices such as garlic, cumin, oregano and laurel were introduced and the so-called “criollos” (born in Cuba as a result of miscegenation) began to use them to cook meats, broths, beans, viands and rice, which were also accompanied by fruits and vegetables. Thus, everything was integrated until the “comida criolla” or “typical food” was born.
Curiosity! Any bean-based broth in Cuba is popularly known as “potaje”, and it is very common to eat it mixed with rice.
Taste for food:
Cubans usually celebrate everything with a good meal, almost anything is a reason to prepare a good table: a family party, among friends, in the neighborhood, at the workplace, a reunion, an anniversary, the arrival of a baby, a wedding… Because “love enters through the kitchen”, as we Cubans say.
We are a people who like to eat in abundance. So much so, that if a Cuban participates in a party or an event, it is very likely to be qualified as “good” or “bad” depending on what food was served or how much there was.
Culinary customs of Cuban families:
It is very likely that when you visit a Cuban family, the first thing they will offer you is a cup of coffee, strong and concentrated, served in tiny cups. Cuban coffee is world famous and is usually sweetened with sugar or, sometimes, honey. It is common to brew coffee at any time and in any establishment. Cubita” coffee is a typical gift of excellent quality.
If you visit at lunchtime or mealtime, you will be invited to share the meal with direct phrases such as “Come, sit down and eat with us”. An invitation to eat is a sign of great appreciation, and compliments on the food are valid. Cubans do not eat out frequently, only on special occasions or if they are away from home at mealtime.
Cuban food is usually very spicy, but not spicy, offering an explosion of flavors, so it is not ideal for those who prefer mild flavors.
Breakfast
Breakfast is not a deeply rooted custom. Many Cubans are satisfied with a cup of coffee, and it is common to have little breakfast. A loaf of bread with “something” (cheese, butter, etc.) accompanied by a drink is usually enough. Pan con timba” (bread with guava jam and cheese) is very popular for breakfast or snacks. Breakfast time is usually between 6:00am and 9:00am, and every good day starts with a “buchito de café” (coffee).
Lunch
Lunch is around noon (12:00pm to 2:00pm). On weekends they eat a plate “as God intended”: rice, beans, a protein, a side dish (vianda, salad) and dessert. On weekdays, since it is a work schedule, people usually eat something lighter, such as bread with tortilla, pizza, spaghetti or rice with egg.
Food
The last meal of the day is called “comida” (not dinner) and is served from 7:00pm. Contrary to the idea of having little dinner, in Cuba it is usually a main course with meat, rice, stew or soup, viands, salad and dessert. This is the time when the family gathers and socializes the most. In the countryside or the elderly, they usually eat from 6:00 pm.
Curiosity! It is not customary to have lunch or dinner in Cuba with wine, soft drinks or any other beverage, unless the meal or lunch is outside the home or there is a guest.
Culinary traditions on special dates:
“La caldosa del CDR”.
On the night of September 28, the “fiesta de los CDR” is celebrated, a political tradition that unites the neighborhoods. Neighbors gather early in the morning to peel viands and prepare together the caldosa, a thick broth with beef or pork, to which are added viands and vegetables such as yucca, potato, sweet potato, green plantain, malanga and corn. In the evening, neighbors share this delicious and traditional dish in a moment of reunion.
“Christmas Eve”
Christmas Eve is a time for family reunions in Cuba. On the eve of December 25, Cubans plan a meal that usually features turkey or chicken. Some families prefer to eat this day away from home, in a restaurant or paladar.
“The New Year’s Eve Pig.”
Every December 31, there is no household in Cuba that does not make the effort to try roast pork, the star dish on this date. In inland provinces and rural areas, the most traditional technique uses firewood to roast the pork on a spike (a skewer). The skin of the animal must be completely crispy, in the form of crackling, to know that the cooking has come to an end. This is one of the reasons to travel to Cuba on New Year’s Eve, to learn more about its culinary traditions and typical food.
Typical Cuban dishes:
Rice: the protagonist
In Cuba, rice is the protagonist of the cuisine, comparable to the corn tortilla in Mexico, since it is combined with everything. It is consumed in multiple forms: white rice with beans, rice with vegetables, Moors and Christians, congrí, yellow rice, rice pilaf, fried rice, rice pudding, among other variants.
Rice with fried egg, tomato and plantains, a simple but very tasty dish, is very popular in Cuban homes. Here are the most traditional must-tries:
- Rice congrí. It is one of the most popular foods. Red beans are used to make it. It is thought that this dish has African origins.
- Moors and Christians. This dish is very similar to congrí, but uses black beans. The cooking usually brings the rice and beans together, although some cook them separately.
- If you still have any doubts, I suggest this article, it will surely be very useful: Rice Congrí or Moros y Cristianos? Both!
- White rice and fried egg. It is one of the easiest meals to prepare: white rice to which two fried eggs are added, with the yolk soft and the edges of the white crispy. It is almost always accompanied with fried plantains or ripe plantains.
- Arroz con pollo a la chorrera. It is one of the most popular dishes. Its key is to add a sufficient amount of liquid (traditionally beer) during the elaboration process to obtain a very tasty ensopado rice.
- Peasant rice. This dish is very typical of the interior regions of the country and is made with corn and pork. Like “arroz con pollo a la chorrera”, bijol (crushed achiote) is added to make it reddish-yellow in color.
- Cuban imperial rice. This rice, somewhat complex to prepare, can combine ingredients such as chicken, ham and shrimp. It is prepared in layers, like a lasagna: a mold is spread with mayonnaise and several layers of rice, cheese and the mentioned ingredients are placed. The last layer should have a lot of cheese, so that it melts and melts.
Cuban entrees
Now we will see the “main dishes” (protein) that are among the most exquisite in Cuban cuisine.
Old clothes. This is the most traditional main dish, made with beef that is shredded until it looks like scratched clothes. It is cooked with spices such as cumin and bay leaf, onion, garlic, chili bell pepper and tomato.
Fried cow. It is fried and very frayed beef, one of the most popular dishes. The idea is to make it crispy and somewhat toasted, and unlike ropa vieja, this one has no sauce.
Picadillo a la habanera. This dish is made with beef combined with ingredients such as onion, garlic, chili bell pepper, raisins, olives, petit pois, cumin, bay leaf, paprika, potatoes and tomato puree. The touch is to add the potatoes cut in cubes and fried. In Cuba the ground meat is called “picadillo”.
Chicken fricassee. It is a very typical dish, probably one of the most consumed in homes during the year. It is also known as “chicken in sauce” and any part of the chicken can be used.
Roast pork. The pork meat is very popular, especially famous in family parties at the end of the year. It is usually accompanied by congrí, tostones, yucca with mojo and tomato and lettuce salad.
Lobster. This star product is one of the most sought-after by tourists. There is no “typical” way of preparation, but a common variant is the “enchilada lobster”, which has a certain spiciness and sauce, since Cubans like their food “mojadita” (wet).
More traditional side dishes (or garnishes)
In Cuba, food is usually accompanied by a salad or a dish made from a vianda, and it is always served according to the season, so you will not find all the accompaniments all year round.
Here are some of the most traditional and not-to-be-missed dishes:
Yucca with mojo. Yucca is probably the most popular food. The most traditional way to eat it is with a mojo made with garlic, sour orange and oil, especially at the New Year’s Eve dinner.
Fufú de plátanos con chicharrones. This dish has African roots. Its main ingredient is the plantain, which is boiled and mashed to create a puree to which garlic, oil and chicharrón are added.
Fried ripe bananas. This dish is prepared with ripe plantains. They are an ideal accompaniment to any dish, especially rice dishes.
Chicharritas. They are usually made from green plantains, but can also be made from malanga, potatoes or sweet potatoes. They are cut into circular slices and fried until crispy.
Tostones. This is one of the most popular side dishes. It is made with green plantains to make them crunchy. In some restaurants they are usually served stuffed with ham, cheese or tuna.
Cuban style tamale. The Cuban tamale is different from that of other parts of America. Here it uses corn and other ingredients such as pork, garlic, tomato puree and onion. It is not commonly found in restaurants, but rather with street vendors.
Seasonal salad. It is popular with seasonal salads. Providing that fresh and lively touch.
Typical desserts
In Cuba we are very sweet; we love to eat sweets not only as desserts but at any time of the day.
Cuban rice pudding. It is a very traditional recipe. Rice is cooked with cinnamon sticks and lemon peel, and evaporated and condensed milk is added. It is one of the favorite desserts, and it is eaten either cold or warm.
Guava chips. Probably one of the most internationally famous desserts. It is made with seedless red guava and is almost always accompanied by fresh cheese.
Dulce de leche cut. This sweet is prepared when the milk has been cut (turned sour). Add enough sugar and a lemon or orange peel and cook until it reaches the desired consistency.
Doughnuts in syrup. This sweet is made from yucca and its shape is usually that of a ribbon. It is the typical dessert for New Year’s Eve celebrations in Cuba.
Boniatillo. This dessert is made with sweet potatoes. Cinnamon and some liqueur are usually added, and its texture is similar to that of a puree.
There is no single representative dish of Cuban gastronomy, but most Cubans will recommend a good congrí or moros con cristianos (Moors with Christians) combined with roast pork, or black beans served with white rice and ropa vieja (old clothes). These dishes are typically accompanied by yucca with mojo, seasonal salad, tostones and a dessert at the end.
Cuban cocktails
Cubans love to drink, so there is no shortage of options for tourists. Some of the most popular cocktails are:
Cuban Mojito. One of the most popular drinks in the world. It is prepared with rum, mint sprigs, lime juice, lime soda, sugar and lots of ice.
Cuba libre. Its name is suggestive and had its origin in the cantina “Dos Hermanos”. It is said that Cuban and American soldiers mixed Cuban rum with American cola to the cry of “Cuba libre!
Daiquiri. This cocktail was created in Cuba, either in the “Floridita” bar in Havana or in Santiago de Cuba. It was the favorite of the writer Ernest Hemingway.
Cuban rums are very popular, Havana Club being the main representative. It is also recommended to try Ron Santiago or Guayabita del Pinar. The most outstanding national beers are Cristal and Bucanero.
Where to eat in Cuba?
Choosing where to eat depends on location, purchasing power and the type of food desired. The gastronomic offer has grown substantially, and includes “cafeterias”, “kioscos”, “paladares” and “restaurants”, both state-owned and private. Street vendors (“pregoneros”) are also common.
Prices in paladares and restaurants tend to be high and service is usually “a la carte”. It is recommended to ask for the menu before sitting down, check prices and ask for recommendations at the lodging or from acquaintances.
In the keys, since there are mostly all-inclusive hotels, there are usually no outside restaurants.
Curiosity! In restaurants and paladares it is customary to leave a tip as a token of appreciation for service.
Cuban cuisine and music
Many Cuban songs have been inspired by typical dishes and traditional elaborations, marking gastronomic customs.
The famous song “¡Ay mamá Inés! Todos los negros tomamos café…” refers to the cup of coffee with which Cubans start the day. “La caldosa de Kike y Marina” celebrates this dish that unites Cubans. “¡Échale salsita!” refers to the custom of adding sauce to “dry” foods. “Los tamalitos de Olga” is dedicated to a renowned tamalera. The Buena Fe duo, in their song “Mamífero nacional”, alludes to Cubans’ taste for pork.
Other information you may find useful:
If you are vegetarian, you should know that Cuban cuisine is not known for having many meat-free options, although there are always alternatives.
Food outlets, especially restaurants, are not inexpensive. For affordable prices, it is usually better to choose Italian food (pasta, spaghetti or lasagna), more economical and popular options even if they are not traditional.
There are dishes, such as tamales, that are not usually on restaurant menus, so you will have to pay attention to street vendors or ask for recommendations where you are staying.
If you travel to the central or eastern provinces, you will notice roadside vendors offering cheese, guava bars, seasonal fruits, etc.
