The following highlights some of the popular Traditional Cuban Foods. If you manage to be in an Cuban restaurant or you are visiting Cuba, I recommend the following:
1. Tostones
Tostón is made with green or ripe plantain. The plantain can be used in any form. To prepare it, cut several long or round slices and fry them in plenty of oil. When they are golden brown, take them out and leave them to drain on absorbent paper. Then crush them with a mallet or a stone and put them back into the oil so that they brown completely, without burning. It is tastier if the tostones are stuffed with turkey or ham. In some areas like Yara and Guisa, especially in December, the tostones are stuffed with some kind of beef, turkey or serrano ham.
2. Ropa Vieja
This is the most representative Cuban dish of the island. The origin of this delicious dish is mysterious, although the more adventurous tend to affirm that it came to Cuba from the Canary Islands. There are few references to this being the case, but what does seem to be true is that the name “ropa vieja” (old clothes) comes from its appearance. The main protagonist of the dish is the shredded meat, although its sauce full of garlic, onion, cumin and tomato cannot be missing. Red wine and dry wine are added to this sauce. This dish should be accompanied by rice, fried plantain and, preferably, avocado.
3. Arroz con Pollo
Throughout Latin America and the Caribbean, chicken and rice dishes are often prepared, but each with different variations. In this dish, the chicken is not shredded, but usually comes in whole thighs or thighs. As a good Cuban dish, it does not forget the garlic or the onion. It also features red pepper, bay leaves, a few teaspoons of oregano and, of course, rice. Although the preparation still varies according to the area of Cuba where it is prepared, or the families that make this dish, generally the rice is cooked in cups of chicken broth. Tomato sauce is not forgotten and may come with cooked green peas.
4. Arroz y Frijoles
The protagonists in this dish are the beans combined with the rice, when they are shiny, shelled and dark. This rice should be long grain and don’t forget the garlic cloves and onion. In addition, there are cracklings, red or green peppers and cumin, oregano and bay leaf. Bacon or chorizo, salt to taste and vegetable oil are occasionally added. The truth is that this recipe will change depending on the part of the island where it is prepared, but in all these variations it is a delicious dish.
5. Buñuelos
Cook a yuca and a portion of sweet potato to add sweetness. When it is soft, mash it and knead it, adding milk. Shape them into loops and fry them in plenty of oil. The fritters are eaten bathed in syrup made with sugar to which cinnamon sticks are added. It is a typical Cuban dessert for New Year’s Eve celebrations.
6. Fricasé de Pollo Cubano
This typical Cuban meal is also known as chicken in sauce, a dish easy to prepare because any piece of chicken can be used, one that is seasoned with sour orange juice, onion, garlic and pepper. It is left to stand for an hour in the refrigerator. Stir-fry until golden brown on all sides and add the orange juice from the marinade and the other ingredients. Cook for a few minutes and add the diced potatoes. Cook until the chicken and potatoes are ready. Serve hot with white rice.
7. Masitas
These small pieces of meat, marinated in citrus, spices and garlic, are traditionally prepared with pork shoulder and fried. These succulent little pieces of pork meat are typical in Puerto Rico, Cuba and also in the kitchens of Central American countries. It is prepared with pork loin, a lean meat without bone and easily available. These cubes of pork are traditionally served with mashed and pounded plantains, or Masitas de Cerdo are served with rice pilaf, fried peppers and onions, a homemade or purchased sauce and warm tortillas.
8. Mojo
Mojo criollo is one of the must-have recipes in Cuban cuisine, as it is used in several of the island’s signature dishes. It adds a distinctive flavour to all kinds of meat, fish and seafood, and is ideal for tubers such as yucca and marangal. This sauce or salsa was brought to our archipelago by the Spanish in pre-Columbian times. Since then, it has become part of the culinary tradition, incorporating it into many local dishes.
9. Pernil
One of the meats most used by Cubans is pork, one that is prepared in different ways and in different dishes. In Cuba, roast pork is usually prepared for important celebrations such as New Year’s Eve parties. The whole animal is prepared when it is small or suckling pig, to which a special stick is inserted and placed over wood embers so that it cooks slowly. It is also prepared in pieces, especially the shoulder, which is marinated overnight with a seasoning of lemon juice, a little sherry, cumin, oregano, garlic, chopped onions, orange juice and salt.
10. Picadillo
Picadillo a la criolla, within Cuban food, is one of the dishes that contains the most Spanish products. Here you will find ham, olives, capers, and the traditional Cuban garlic, onion, pepper, beef and pork. In addition to this, picadillo a la criolla is usually served with fried maduros and white rice. The dish has chopped onions, garlic and peppers, and the potato is in small cubes, all deliciously fried. A touch of dry wine and pepper to taste is a must.
If you found this list useful, here are some more Traditional Caribbean Foods to try out on my Pinterest channel.