Cuban food has a way of filling a kitchen with garlic, citrus, and slow-simmered beef before anyone even sits down to eat. These are recipes built on generations of Sunday dinners, roadside sandwich counters, and abuela’s cast-iron pot that never seems to go cold. If you want to cook the real thing at home, starting with 19+ Best Cuban Recipes gives you a full roadmap, from shredded beef ropa vieja to a properly pressed Cubano sandwich.
Cuban cooking leans on a handful of building blocks: sour orange or lime, cumin, garlic, and a sofrito base that shows up again and again in different forms. Once you understand that pattern, these dishes start to feel less like separate projects and more like variations on a theme you already know.
This collection covers mains, sides, sandwiches, and desserts, so you can build an entire spread or just pick one dish to try this weekend.
Quick picks:
- Best for a first try: Arroz con Pollo, forgiving and ready in under an hour
- Best for a crowd: Lechón Asado, a mojo-marinated pork roast that feeds a table
- Best quick side: Tostones, crispy twice-fried plantains ready in 20 minutes
- Best sweet finish: Flan de Leche, a classic creamy custard everyone recognizes
1. Ropa Vieja
Ropa Vieja is Cuba’s signature shredded beef stew, simmered until it falls apart in a tomato-pepper sauce. The name means “old clothes,” a nod to how the beef shreds into soft strands. Flank steak works best for texture.
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Method: Simmer steak in water 1.5 hours until tender, shred. Sauté onion, peppers, garlic in oil 5 minutes. Add tomato sauce, broth, cumin, oregano, shredded beef. Simmer 20 minutes. Serves 6. Prep 15 min, cook 2 hours.
2. Lechón Asado
Lechón Asado is Cuba’s garlicky, citrus-marinated roast pork, the centerpiece of holiday tables across the island and Miami alike. The mojo marinade does the heavy lifting here.
Ingredients:
- 4 lb pork shoulder
- 1 cup sour orange juice (or 2/3 cup orange juice + 1/3 cup lime juice)
- 10 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp oregano
- 1/2 cup olive oil
- 2 tsp salt
Method: Blend marinade ingredients, pour over pork, refrigerate overnight. Roast at 325°F for 4 hours, basting occasionally, until internal temp hits 190°F. Rest 20 minutes before shredding or slicing. Serves 8. Prep 20 min plus overnight marinade, cook 4 hours.
3. Arroz con Pollo
Arroz con Pollo is a one-pot chicken and rice dish colored golden with achiote or saffron, simple enough for a weeknight. The rice soaks up every bit of chicken flavor as it cooks.
Ingredients:
- 6 chicken thighs
- 2 cups long-grain rice
- 1/4 cup tomato sauce
- 1 onion, diced
- 1 green pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground achiote or 1/4 tsp saffron
- 3 1/2 cups chicken broth
- 1/2 cup frozen peas
- 2 tbsp olive oil
Method: Brown chicken in oil, remove. Sauté onion, pepper, garlic. Add rice, tomato sauce, achiote, stir 2 minutes. Add broth and chicken, simmer covered 25 minutes. Stir in peas last 5 minutes. Serves 6. Prep 15 min, cook 35 min.
4. Picadillo a la Habanera
Picadillo is a savory-sweet ground beef hash studded with olives and raisins, a true Cuban comfort food. It spoons beautifully over white rice.
Ingredients:
- 1.5 lbs ground beef
- 1 onion, diced
- 1 green pepper, diced
- 3 garlic cloves, minced
- 1 (8 oz) can tomato sauce
- 1/3 cup raisins
- 1/3 cup pimento-stuffed green olives
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper
Method: Sauté onion, pepper, garlic in oil. Add beef, cook until browned. Stir in tomato sauce, raisins, olives, cumin. Simmer 15 minutes uncovered. Serves 4. Prep 10 min, cook 25 min.
5. Moros y Cristianos
Moros y Cristianos pairs black beans and white rice cooked together into one smoky, savory pot. The name references “Moors and Christians,” a playful nod to the dish’s dark-and-light color.
Ingredients:
- 1 cup dried black beans, soaked overnight (or 2 cans, drained)
- 1 1/2 cups long-grain rice
- 1 onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp cumin
- 3 cups water or broth
- 2 tbsp olive oil
Method: Cook soaked beans until tender, reserve 1 cup cooking liquid. Sauté onion, pepper, garlic. Add rice, beans, reserved liquid, bay leaf, cumin. Simmer covered 20 minutes. Serves 6. Prep 15 min, cook 30 min (plus bean soak).
6. Yuca con Mojo
Yuca con Mojo is boiled cassava root doused in a hot garlic-citrus oil that turns a starchy side into something you’ll fight over. The mojo should sizzle when it hits the yuca.
Ingredients:
- 2 lbs yuca, peeled and cut into chunks
- 6 garlic cloves, minced
- 1/2 cup olive oil
- 1/3 cup sour orange juice or lime juice
- 1 tsp salt
- 1/2 tsp cumin
Method: Boil yuca in salted water 25 minutes until fork-tender, drain. Heat oil, add garlic, cook 1 minute until fragrant, off heat stir in juice, salt, cumin. Pour hot mojo over yuca. Serves 4. Prep 15 min, cook 25 min.
7. Vaca Frita
Vaca Frita means “fried cow,” crispy shredded beef pan-fried until the edges turn brown and almost lacy. It’s a close cousin to ropa vieja with a crunchier finish.
Ingredients:
- 2 lbs flank steak, boiled and shredded (or leftover ropa vieja beef)
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1/3 cup lime juice
- 3 tbsp olive oil
- Salt and pepper
Method: Marinate shredded beef in lime juice, garlic, salt 20 minutes. Heat oil in a skillet until very hot, add beef in a single layer, don’t stir, let it crisp 5 minutes. Toss with raw sliced onion. Serves 4. Prep 20 min, cook 10 min.
8. Frijoles Negros
Frijoles Negros, Cuban-style black beans, are simmered low and slow with sofrito until the broth turns thick and glossy. A splash of vinegar at the end brightens the whole pot.
Ingredients:
- 1 lb dried black beans, soaked overnight
- 1 onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp cumin
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 6 cups water
Method: Simmer soaked beans in water with bay leaves 1 hour. Sauté onion, pepper, garlic, add to beans with cumin. Simmer 45 minutes until thick. Stir in vinegar before serving. Serves 6. Prep 15 min, cook 2 hours.
9. Cuban Sandwich (Cubano)
The Cuban Sandwich stacks ham, roast pork, Swiss cheese, pickles, and mustard between Cuban bread, then presses it until the cheese melts and the crust shatters. It’s a lunch-counter classic born in Florida.
Ingredients:
- 1 loaf Cuban bread (or French bread), split
- 1/2 lb roast pork, sliced
- 1/2 lb ham, sliced
- 4 slices Swiss cheese
- Dill pickle slices
- Yellow mustard
- 2 tbsp butter, softened
Method: Spread mustard on bread, layer pork, ham, cheese, pickles. Butter outside, press in a panini press or skillet with a weight 4 minutes per side until golden and cheese melts. Serves 4. Prep 10 min, cook 8 min.
10. Tostones
Tostones are twice-fried green plantain slices, crispy outside and soft within, smashed flat between fryings for maximum crunch. Serve them hot with a sprinkle of salt and a side of mojo.
Ingredients:
- 3 green plantains, peeled and cut into 1-inch pieces
- Vegetable oil for frying
- Salt to taste
Method: Fry plantain pieces in 350°F oil 3 minutes until soft but not browned. Remove, smash flat with a plate or tostonera. Fry again 2-3 minutes until golden and crisp. Drain, salt immediately. Serves 4. Prep 10 min, cook 15 min.
11. Fricasé de Pollo
Fricasé de Pollo is a Cuban chicken stew simmered in a tomato-wine sauce with potatoes and olives. It’s saucier and milder than arroz con pollo, perfect spooned over plain white rice.
Ingredients:
- 3 lbs bone-in chicken thighs
- 1 onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 1 (8 oz) can tomato sauce
- 1/2 cup dry white wine
- 2 potatoes, cubed
- 1/3 cup green olives
- 1 bay leaf
- 2 tbsp olive oil
Method: Brown chicken, remove. Sauté onion, pepper, garlic. Add tomato sauce, wine, chicken, bay leaf, simmer 30 minutes. Add potatoes and olives, cook 20 more minutes. Serves 6. Prep 15 min, cook 55 min.
12. Tamales Cubanos
Cuban Tamales mix fresh corn masa with pork and a smoky sofrito, wrapped in corn husks and simmered rather than steamed. They’re softer and saucier than Mexican-style tamales.
Ingredients:
- 4 cups fresh corn kernels, blended
- 1 lb pork shoulder, diced small
- 1 onion, diced
- 1 green pepper, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 1/4 cup cornmeal
- Corn husks, soaked
- 2 tbsp olive oil
- Salt to taste
Method: Sauté onion, pepper, garlic, pork, paprika until cooked. Mix with blended corn and cornmeal, salt to taste. Spoon onto husks, fold, tie. Simmer in water 1 hour. Makes 12 tamales. Prep 40 min, cook 1 hour.
13. Ajiaco Cubano
Ajiaco Cubano is a hearty root vegetable and meat stew often called Cuba’s national dish, loaded with yuca, plantain, corn, and three kinds of meat. It’s a one-pot meal meant for a slow Sunday.
Ingredients:
- 1 lb beef stew meat
- 1/2 lb pork shoulder, cubed
- 1/2 lb chicken thighs
- 1 ear corn, cut into chunks
- 1 yuca, peeled and chunked
- 1 malanga, peeled and chunked
- 1 green plantain, chunked
- 1 ripe plantain, chunked
- 1 onion, diced
- 3 garlic cloves, minced
- 8 cups water
- Salt to taste
Method: Simmer meats in water 1 hour. Add root vegetables and plantains, cook 40 minutes until tender. Season with salt, sautéed onion and garlic. Serves 8. Prep 25 min, cook 1 hour 45 min.
14. Croquetas de Jamón
Croquetas de Jamón are crisp, creamy ham croquettes made from a thick béchamel studded with minced ham, then breaded and fried golden. They’re a staple at Cuban bakeries and parties alike.
Ingredients:
- 2 cups finely diced ham
- 4 tbsp butter
- 1/2 cup flour
- 1 1/2 cups milk
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
Method: Melt butter, whisk in flour, cook 2 minutes. Slowly add milk, stir until thick like paste. Mix in ham, chill 2 hours. Shape into logs, dip in egg then breadcrumbs. Fry at 350°F until golden, 3 minutes. Makes 16. Prep 2 hours 20 min, cook 15 min.
15. Bistec de Palomilla
Bistec de Palomilla is a thin, quick-seared steak marinated in garlic and sour orange, a weeknight staple across Cuban households. It cooks in minutes once the meat is pounded thin.
Ingredients:
- 4 thin top round or palomilla steaks
- 5 garlic cloves, minced
- 1/3 cup sour orange juice (or lime juice)
- 2 tbsp olive oil, plus more for cooking
- Salt and pepper
- 1 onion, sliced, for topping
Method: Marinate steaks in garlic, juice, oil, salt 30 minutes. Sear in a hot skillet 2 minutes per side. Top with sautéed sliced onion. Serves 4. Prep 10 min plus marinade, cook 8 min.
16. Plátanos Maduros
Plátanos Maduros are sweet, soft fried plantains made from very ripe, black-speckled fruit, caramelized at the edges. They’re the sweet counterpart to savory tostones on any Cuban plate.
Ingredients:
- 3 very ripe (black) plantains, sliced diagonally
- 1/4 cup vegetable oil
- Pinch of salt
Method: Heat oil in a skillet over medium heat. Fry plantain slices 2-3 minutes per side until deep golden and caramelized at the edges. Drain on paper towels, salt lightly. Serves 4. Prep 5 min, cook 10 min.
17. Flan de Leche
Flan de Leche is a silky baked custard topped with a layer of liquid caramel, chilled until firm and turned out onto a plate. It’s the dessert most Cuban households make for birthdays and holidays.
Ingredients:
- 1 cup sugar (for caramel)
- 4 eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 tsp vanilla extract
Method: Melt sugar in a pan until amber, pour into a baking dish. Blend eggs, condensed milk, evaporated milk, vanilla, pour over caramel. Bake in a water bath at 350°F for 50 minutes. Chill 4 hours before unmolding. Serves 8. Prep 15 min, cook 50 min plus chilling.
18. Pastelitos de Guayaba y Queso
Pastelitos de Guayaba y Queso are flaky puff pastry pockets filled with sweet guava paste and tangy cream cheese, a favorite at Cuban bakeries for breakfast or coffee break.
Ingredients:
- 1 sheet puff pastry, thawed
- 4 oz guava paste, sliced thin
- 4 oz cream cheese, sliced
- 1 egg, beaten (egg wash)
- 1 tbsp sugar for sprinkling
Method: Cut pastry into squares, place guava and cream cheese in the center, fold corners to seal. Brush with egg wash, sprinkle sugar. Bake at 400°F for 18 minutes until puffed and golden. Makes 8. Prep 15 min, cook 18 min.
19. Arroz con Leche
Arroz con Leche is Cuba’s creamy rice pudding, simmered slowly with cinnamon and lemon peel until thick and spoonable. It’s served warm or chilled, dusted with cinnamon on top.
Ingredients:
- 1 cup white rice
- 4 cups milk
- 1 cinnamon stick
- 1 strip lemon peel
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- Ground cinnamon for topping
Method: Cook rice in water until just tender, drain. Add milk, cinnamon stick, lemon peel, simmer 25 minutes stirring often. Stir in sugar and condensed milk, cook 10 more minutes until thick. Serves 6. Prep 5 min, cook 40 min.
How to Put Together a Cuban Meal
A Cuban spread builds around one protein, a rice dish, and a fried side, all served family-style at the center of the table. Start with a main like Ropa Vieja or Lechón Asado, then add Moros y Cristianos or Frijoles Negros alongside plain white rice.
Round out the plate with Tostones or Plátanos Maduros for texture and a touch of sweetness. Yuca con Mojo works well as a second side when you’re feeding a crowd.
For dessert, Flan de Leche or Pastelitos de Guayaba y Queso need little else besides strong Cuban coffee. If you’re cooking for a party, Croquetas de Jamón make an easy starter while the main dish finishes in the oven.
Cuban cooking shares plenty of DNA with other Latin and Caribbean kitchens, so if you enjoy these flavors, dishes from our best Puerto Rican recipes or our best tasty Caribbean recipes make a natural next stop. For more mains to round out a Cuban-inspired rotation, our best chicken recipes offers plenty of weeknight options, and our best rice side dishes covers more ways to serve rice alongside these mains.
