Cuban food offers a delicious blend of Spanish, African, and Caribbean flavors that create memorable meals for any occasion. The cuisine features staple ingredients like rice, beans, plantains, and flavorful spices.
You’ll find these traditional Cuban recipes simple to prepare yet packed with authentic flavors that have been passed down through generations.
Whether you want to try classics like Cuban picadillo, ropa vieja, or yuca con mojo, exploring Cuban cuisine can add exciting new flavors to your cooking repertoire. From savory main dishes to sweet treats and morning favorites, Cuban food provides comfort and satisfaction with every bite.
1. Ropa Vieja (Shredded Beef)
Ropa Vieja is the ultimate Cuban comfort food, featuring tender shredded beef in a flavorful tomato sauce. The name translates to “old clothes” in Spanish, referring to the shredded appearance of the beef.
You can prepare this classic dish in a slow cooker or Instant Pot for convenience. Start by searing beef (typically flank steak or brisket) before braising it with onions, garlic, and spices for hours until tender.
Shred the meat and combine it with a savory sauce that includes bell peppers, tomatoes, cumin, and oregano. Ropa Vieja pairs perfectly with white rice and Cuban black beans.
2. Picadillo (Ground Beef Hash)
Picadillo is a beloved Cuban dish featuring savory ground beef cooked with tomatoes, onions, and bell peppers. This quick and easy meal has become a family favorite.
Traditional picadillo combines ground beef with a blend of spices like cumin, creating a fragrant, tomato-based hash that’s not spicy. Many recipes include pimento-stuffed green olives for a briny flavor contrast.
Serve picadillo with white rice for a complete meal. It’s perfect for weeknight dinners when you want something delicious without spending hours in the kitchen.
3. Lechón Asado (Roast Pork)
Lechón Asado is a classic Cuban dish featuring tender, flavorful roast pork. Marinate the meat in a citrus-garlic mixture called mojo for its distinctive taste.
Rub a pork roast with garlic, salt, cumin, and oregano. Marinate it in sour orange juice with onions for several hours or overnight.
Slow-roast the pork until perfectly juicy and tender. This cooking method keeps the meat moist and develops a delicious outer crust.
Lechón Asado is especially popular in South Florida and often serves as the centerpiece of Cuban family gatherings and celebrations.
4. Moros y Cristianos (Black Beans and Rice)
Moros y Cristianos combines black beans and rice cooked together with aromatic spices and vegetables. This hearty meal is a family staple in Cuban cuisine.
Cook black beans with white rice, spices, and often bacon for extra depth. The combination creates a satisfying texture and taste that’s both nutritious and filling.
Serve this versatile dish with fried plantains and a squeeze of lime. It’s also perfect for meal prep, allowing you to enjoy Cuban flavors throughout the week.
5. Arroz con Pollo (Chicken with Rice)
Arroz con Pollo is a beloved Cuban one-pot dish that combines chicken and rice with vibrant flavors. This comfort food staple features chicken thighs cooked with rice, tomato sauce, bell peppers, and aromatic spices.
Begin by sautéing onions, green peppers, and garlic before adding browned chicken thighs. Some traditional versions include beer as a secret ingredient for added depth.
You’ll find this dish on many Cuban family tables, especially for Sunday dinners. It’s easy to prepare and incredibly flavorful, making it perfect for feeding your family or guests with minimal cleanup.
6. Vaca Frita (Fried Shredded Beef)
Vaca Frita is a classic Cuban dish that features beef slow-cooked until tender, then shredded and fried to crispy perfection. The name literally means “fried cow” in Spanish.
Start with tender beef (typically flank steak or chuck) and boil it until fork-tender. After shredding, marinate the beef in citrus juices and seasoning.
Pan-fry the marinated beef until crispy on the outside while it stays juicy inside. Serve it with sautéed onions, lime wedges, and traditional Cuban sides like rice and beans.
7. Cuban Medianoche Sandwich
The Medianoche sandwich is a close cousin to the Cuban sandwich. Its name means “midnight” in Spanish, as people traditionally serve it late at night after dancing and festivities.
Medianoche uses a soft, sweet egg bread similar to challah or brioche. The filling stays the same: layers of roast pork, ham, Swiss cheese, pickles, and yellow mustard.
Press the sandwich flat in a panini press or with a heavy skillet until the bread is crispy and the cheese melts.
8. Cuban Mojo Sauce
Cuban Mojo Sauce is a tangy, garlicky marinade that brings life to many dishes. It combines sour citrus juices with olive oil, lots of garlic, and herbs.
The traditional recipe uses sour orange juice, but you can substitute a mix of orange and lime juice if needed. Some people add lemon to enhance the sourness when sour oranges aren’t available.
Use this versatile sauce as a marinade for meats like chicken, pork, beef, and seafood. You can also serve it as a dipping sauce.
Making Mojo sauce at home is simple and takes about 10 minutes with just 7 basic ingredients. It adds authentic Cuban flavor to your meals with minimal effort.
9. Tostones (Fried Plantains)
Tostones are a popular Cuban side dish made from green plantains fried twice for extra crispiness. Cut plantains into 1-inch thick pieces.
First, fry the plantain pieces until they soften. Smash them flat and fry them again until they become golden and crispy on the outside.
Season tostones with salt and sometimes fresh minced garlic. Serve them with a garlic mojo sauce for a tangy kick.
Enjoy tostones as a side dish or appetizer. They pair well with main dishes like picadillo or ropa vieja.
10. Pastelitos de Coco (Cuban Coconut Pastries)
Pastelitos de Coco are delightful Cuban pastries filled with sweet coconut. They’re quick to make with just three main ingredients.
Use puff pastry sheets, sweetened coconut filling, and an egg for brushing. Make the coconut filling by cooking grated coconut with sugar and water until it forms a syrupy mixture.
Cut the puff pastry into squares, add the coconut filling, fold, brush with beaten egg, and bake until golden and flaky.
These pastries are popular in Cuban bakeries and make a perfect sweet treat with coffee or as a dessert.
11. Cuban Black Bean Soup
Cuban Black Bean Soup (Sopa de Frijol Negro) is a hearty and flavorful dish made with dried black beans as the star ingredient. It combines the rich flavors of a Cuban sofrito base, which includes onions, peppers, and garlic.
Traditional recipes include spices like cumin and oregano for distinctive taste. Many versions incorporate ham hock for deeper flavor, though plant-based variations are equally delicious.
Prepare this soup in a pressure cooker for quicker results or let it simmer slowly on the stovetop. Finish with a splash of vinegar or white wine to brighten the flavors.
12. Cuban Flan
Cuban Flan is a beloved dessert known for its smooth texture and sweet caramel topping. This popular treat has two main parts: the caramel sauce and the custard.
Make the caramel sauce by heating sugar and water until it turns golden brown. Sometimes add a squeeze of lemon juice for extra flavor.
Prepare the custard with sweetened condensed milk for a rich and creamy texture. You’ll find this dessert served at family gatherings and in restaurants across Cuba.
Making flan at home might take a bit of time, but the process is simple. The result is a delicious dessert passed down through generations.
13. Cafe Cubano (Cuban Espresso)
Cafe Cubano is a sweet, strong espresso drink central to Cuban coffee culture. Make it using dark roast coffee in a moka pot or espresso maker.
Whip the first few drops of brewed coffee with sugar to create the sweet foam topping called “espuma.” Pour the rest of the coffee over this sugar mixture for a rich, sweet drink with a caramel-like flavor.
Enjoy Cafe Cubano any time of day. Many Cubans drink it as a morning pick-me-up or afternoon energy boost.
14. Croquetas de Jamón (Ham Croquettes)
Croquetas de Jamón are a beloved Cuban street food staple. These crispy logs feature a creamy, flavorful ham filling coated in breadcrumbs and fried to golden perfection.
Combine ground ham with a rich, velvety béchamel sauce to create a smooth interior that contrasts with the crunchy exterior.
Serve these bites as appetizers or snacks. Their crispy outside and soft inside make them irresistible.
When making croquetas at home, take your time with the béchamel mixture. Proper cooling helps you shape them into their traditional log form before breading and frying.
15. Yuca con Mojo (Cassava with Garlic Sauce)
Yuca con Mojo is a simple yet flavorful Cuban dish that makes a perfect side for many meals. This dish features chunks of boiled cassava root drizzled with a tangy garlic sauce.
Peel and cut fresh yuca into chunks, then boil it in salted water until tender. The mojo sauce combines minced garlic with citrus juice (traditionally bitter orange or lime), white vinegar, and a touch of olive oil.
The contrast between the starchy, mild yuca and the bright, garlicky sauce creates a delicious balance. Garnish your dish with sliced red onions for extra flavor and color.
16. Bistec de Palomilla (Cuban Steak)
Bistec de Palomilla is a classic Cuban dish that features thin, butterflied top sirloin steak. This tender cut is marinated in a flavorful blend of citrus (typically lime juice) and garlic.
To prepare it, rub garlic into both sides of the steak and squeeze lime juice over it. Season with salt.
Quickly pan-fry the meat to perfection. Top the steak with sautéed onions, which add sweetness to the savory steak.
Bistec de Palomilla comes together quickly in a single pan. This makes it ideal for a weeknight dinner.
You’ll often find this served with rice and beans. This creates a complete Cuban meal.
17. Cuban Picadillo Empanadas
Cuban Picadillo Empanadas are savory hand pies filled with a flavorful ground beef mixture. They combine the traditional Cuban picadillo filling with a crispy pastry shell.
To make these empanadas, cook ground beef with onions, peppers, tomatoes, and green olives. This mixture creates the classic picadillo filling with a balance of savory and briny flavors.
Wrap the filling in homemade dough. Fry the empanadas until golden and crispy, or use an air fryer for a lighter version.
These empanadas make perfect appetizers. Serve them as a main dish with a side salad.
The combination of spiced meat and flaky crust creates an irresistible Cuban classic.
18. Cuban Maduros (Sweet Fried Plantains)
Maduros are a popular Cuban side dish made from ripe plantains fried until golden and caramelized. They’re simple to make with just two ingredients: very ripe plantains (with black spots) and oil for frying.
Peel the plantains and slice them diagonally or into rounds. Fry them in hot oil until they develop a sweet, golden crust that’s crispy on the outside and soft inside.
These sweet plantains pair perfectly with savory Cuban meat dishes and rice. Enjoy them as a side or even as a dessert.
Some variations include a buttery sauce with brown sugar and honey for extra sweetness.
19. Guava and Cream Cheese Pastries
Guava and Cream Cheese Pastries, known as Pastelitos de Guayaba y Queso in Cuba, are a simple yet delicious treat. You can easily make them at home.
These pastries require just four ingredients: puff pastry sheets, guava paste, cream cheese, and a whisked egg to seal the edges.
The combination of sweet guava and tangy cream cheese creates a perfect balance of flavors. The flaky puff pastry adds a wonderful texture.
Serve these as a breakfast item or as a sweet snack with coffee. They’re popular in Florida and other areas with strong Cuban influence.
20. Cafe con Leche (Milk Coffee)
Cafe con Leche is a classic Cuban coffee drink that combines equal parts strong coffee and warm milk. It’s a breakfast staple in Cuban households and cafes.
To make it, use espresso or strong brewed coffee and steamed milk. The coffee should be robust to stand up to the milk.
Many people use a Moka pot to brew the coffee base. This method creates a rich, strong coffee that pairs perfectly with the milk.
The result is a smooth, creamy beverage that’s less bitter than plain coffee. Adjust the ratio of coffee to milk based on your taste preferences.
21. Cuban Sandwich (Cubano)
The Cuban sandwich, or Cubano, is a tasty pressed sandwich with layers of roast pork, ham, Swiss cheese, pickles, and yellow mustard on Cuban bread.
To make one at home, slice Cuban bread in half. Butter and toast both sides in a pan or on a griddle.
Spread mustard on the bottom half. Layer thin slices of roast pork (preferably mojo-marinated), ham, Swiss cheese, and pickles.
Top with the other bread half and press the sandwich until the cheese melts and the bread is crispy. The perfect Cubano has a crunchy exterior and warm, flavorful filling.
Serve it with chips or a small salad for a complete meal.
Essential Ingredients in Cuban Cooking
Cuban cuisine relies on a distinctive set of ingredients that create its rich, flavorful dishes. These key components form the foundation of authentic Cuban cooking and can transform simple meals into traditional delights.
Traditional Spices and Seasonings
The heart of Cuban cooking begins with sofrito—a flavor base made from sautéed onions, bell peppers, and garlic. This aromatic mixture serves as the starting point for many dishes.
Cumin adds earthy warmth to Cuban recipes. Dried oregano provides herbal notes that complement meat dishes particularly well.
For seasoning meats and stews, Cubans often use bitter orange juice (naranja agria) or a mixture of orange and lime juice as a substitute. This acidic component tenderizes proteins and adds brightness.
Bay leaves find their way into many slow-cooked dishes, including the famous black beans that accompany most meals.
Olive oil is essential for marinating and cooking. It lends a distinctive Mediterranean influence to Cuban cuisine.
Staple Proteins and Produce
Pork reigns supreme in Cuban cooking. You’ll find it in classic dishes like roast pork (lechón asado) and the iconic Cuban sandwich with Swiss cheese, ham, pickles, and mustard on Cuban bread.
Black beans are fundamental to Cuban meals. They’re often paired with white rice to create “moros y cristianos” or served separately as a side dish.
Plantains appear in multiple forms—fried as tostones (green plantains) or maduros (sweet ripe plantains). These starchy fruits complement savory dishes perfectly.
Root vegetables like yuca, malanga, and boniato form the base of many traditional sides and stews.
For a touch of sweetness, raisins frequently appear in picadillo (seasoned ground beef). Olives and capers add briny notes to the same dish.
Cooking Techniques Unique to Cuban Cuisine
Cuban cuisine relies on specific cooking methods that develop its distinctive flavors. These techniques have evolved from Spanish, African, and Caribbean influences, creating dishes with deep, complex tastes.
Slow Simmering and Marinating
Cuban cooks often slow simmer meat dishes for hours. This method allows tougher cuts to become tender while flavors meld together completely.
Ropa vieja, a national dish, exemplifies this technique as flank steak simmers until it can be easily shredded. Marinating is another cornerstone technique in Cuban cuisine.
Mojo marinade, a mixture of sour orange juice, garlic, oregano, and cumin, tenderizes meat while infusing it with flavor. Use this preparation method for lechón asado (roast pork) and pollo asado (roast chicken).
The Art of Sofrito Preparation
Sofrito forms the aromatic foundation of numerous Cuban dishes. This flavor base typically contains onions, bell peppers, garlic, oregano, and sometimes tomatoes.
Cooks sauté these ingredients in olive oil until they become soft and fragrant. The key to authentic sofrito lies in proper technique.
Dice vegetables uniformly small. Cook over medium-low heat.
Allow vegetables to sweat slowly rather than brown. Add spices at the right moment to bloom their flavors.
You’ll find sofrito as the starting point for Cuban black beans, picadillo, and many rice dishes. It creates a sweet, savory undercurrent that defines the cuisine’s character.
The proportion of ingredients varies by family recipe. Traditional Cuban cooks emphasize that rushing sofrito preparation results in underdeveloped flavors.
