20 Popular Cuban Dishes and Foods

Ropa vieja is an immensely popular beef dish in Cuba. Hailing from Spain, it features shredded beef stewed in a rich tomato-based sauce with bell peppers, onions, and various spices.

Ropa vieja translates to “old cloth,” referring to how shredded beef resembles torn old clothing. Legend has it that there was once a poor man who had to tear off his own clothes to make some food for his family, but the clothing turned into a delicious beef stew that was ropa vieja.

Cubans usually serve this shredded beef stew with yellow rice, black beans, and fried plantains or yuca. Beyond Cuba and Spain, ropa vieja is also well-known in the Philippines and Latin America.

Lechon asado is a Cuban dish of slow-roasted marinated pork leg or shoulder, though some variations are made with a whole pig. The slow roasting creates a textural contrast between the tender interior and the crispy skin.

While the Spanish introduced lechon asado to Cuba and many Latin American countries, the Cuban version stands out in several aspects. For example, locals prepare lechon asado over an open fire or in a roasting box called “caja china.”

In addition, the Cuban take on lechon asado utilizes a special marinade called mojo, which consists of sour orange juice, garlic, oregano, and cumin.

This aromatic roast pork dish is mainly served at Cuban celebrations and gatherings, especially at La Noche Buena (Christmas feast).

Cuban sandwich is a popular dish in Cuban-American cuisine, with roots in Florida, the US. It is made with Cuban bread stuffed with layers of roast pork, ham, mustard, Swiss cheese, and dill pickles.

Lechon asado is the preferred type of roast pork in an authentic Cuban sandwich. As a type of pressed sandwich, this Cuban-American specialty is grilled in a press into a crispy exterior and a warm, melty interior.

Arroz con pollo, literally “rice with chicken,” is a popular one-pot rice dish in Cuba. It features saffron or annatto-infused rice cooked with pieces of chicken, vegetables, and various spices.

The use of saffron or annatto gives arroz con pollo a vibrant yellow color, which complements nicely the juicy chicken and vegetables.

While many Latin American countries have their own ways of making arroz con pollo, a dish of Spanish origin, the Cuban version is distinguished by its specific blend of spices and using beer or wine in making the broth.

Moros y Cristianos is a popular Cuban dish consisting of white rice and black beans. These ingredients are cooked in a mix of onions, bell peppers, garlic, and spices into a simple yet flavorful dish.

Moros y Cristianos means “Moors and Christians,” a reminder of the time Moors (Muslims) and Christians lived in Spain. The black beans and white rice represent the two groups.

This rice and bean dish is commonly paired with various savory specialties in Cuban cuisine.

Yuca con mojo is a beloved Cuban side dish made with cassava. Chunks of cassava are boiled until fork-tender before being drenched in garlicky and citrusy mojo sauce.

The starchy, slightly sweet flavor of cassava contrasts beautifully with the tangy mojo, creating a delightful dish that goes well with meat-based specialties.

Yuca con mojo is also a gluten-free alternative to bread and potatoes that Cuban cuisine profoundly offers.

Tostone is a renowned plantain-based snack and side dish in Cuban cuisine. Locals prepare it by frying green plantain slices until slightly done, then smashing them flat and frying them again until golden and crispy.

This twice-fried plantain dish boasts a crispy exterior and a pleasantly sweet flavor. Mojo sauce is its most popular accompaniment, though rice, roast pork, and many other savory dishes also go well with it.

Outside Cuba, tostones are widely enjoyed in various Caribbean and Latin American nations.

Tamale is a dough-based Cuban dish and street food of Mexican origin. Its main ingredients are fresh corn dough, seasoned pork, garlic, tomato paste, and spices, which are wrapped in corn husks.

There are some differences between Cuban and Mexican tamales. For example, the Cuban version is smaller and has a coarser, heartier consistency.

In addition, Cuban tamales can be steamed or boiled and served on their own.

Masitas de puerco is a beloved fried pork dish in Cuba. It involves marinating chunks of pork in mojo sauce and frying until well-browned and crispy.

Many people love masitas de puerco because of its succulent, flavorful meat with a tangy and garlicky taste and crispy fried edges. This fried pork dish goes well with rice and beans and deep-fried plantains.

Masitas de puerco was apparently inspired by cuchifritos, a family of fried dishes in Spanish and Puerto Rican cuisines.

Rabo encendido, literally “flaming tail,” is a spicy Cuban stew with oxtail as the main ingredient. This cut of beef is slow-cooked in a fiery sauce made from chili peppers, tomatoes, bell peppers, onions, and many spices.

Rabo encendido offers a gelatinous, fall-off-the-bone texture with a spicy and slightly sweet taste. Such a texture and flavor profile makes this stew a memorable Cuban stew.

Empanada is a versatile Cuban pastry that hails from the Iberian Peninsula. Literally “wrapped in bread,” it features a flaky, buttery, half-moon-shaped crust and various fillings, such as seasoned ground beef or chicken, cheese, fruits, or cream cheese.

Empanadas come in many varieties with different tastes and textures, but most deliver a savory or sweet filling with a satisfying, crumbly crust. Cuban empanadas often have raisins, olives, and local spices.

Picadillo is a classic Cuban dish prepared by sautéed ground beef with tomato sauce, chili peppers, onions, raisins, garlic, and spices. Hailing from Spain, this savory beef dish is also present in many Latin American countries.

Still, the Cuban variation features distinct vegetables and spices, such as potatoes, olives, and capers. Locals usually serve picadillo with rice and beans or use it as a filling in empanadas.

The name “picadillo” comes from the Spanish word “picar,” meaning “to mince,” which describes the ground meat base.

Vaca frita, literally “fried cow,” is a well-known Cuban dish in which shredded beef is boiled and then pan-fried until crispy. The beef is typically marinated in mojo sauce to acquire a tangy and garlicky flavor profile.

Cubans usually serve “fried cow” with sautéd onions and a side of black beans and rice. Vaca frita offers a crispy outside and tender, juicy inside.

Flan, known elsewhere as crème caramel or caramel pudding, is a sought-after custard dessert in Cuba. It was derived from Spanish cuisine, which, in turn, acquired the modern form of flan from France.

The main ingredients of Cuban flan are eggs, condensed milk, sugar, cream cheese or coconut, optional cinnamon or vanilla, and a layer of caramelized sugar topping. These components result in a silky and creamy custard dessert with a sweet yet slightly bitter taste.

Arroz con leche, or rice pudding, is a Cuban dessert made from rice, milk, sugar, and cinnamon. People often garnish it with a sprinkling of cinnamon on top.

This rice pudding delight combines a creamy, soft texture with the sweet and warmly spiced taste of cinnamon and, sometimes, lemon or lime zest.

Like many other Cuban delicacies, arroz con leche came from Spain and is also well-known in many Latin American countries.

Churro is a popular Cuban snack and street food prepared by deep-frying ridged sticks of choux pastry dough in oil and tossing them in powdered sugar. It sometimes has an added hint of cinnamon.

Although churros hail from Spain and are widely available in Latin America, Cubans make their version special by serving it with a thick, sweet chocolate sauce or filling it with guava. This sweet treat is crunchy on the outside but comes with a soft, airy interior.

Al ajillo is a Cuban condiment made with chili peppers, garlic, and oil, with lime juice and white wine as optional ingredients. It is mostly used to fry seafood or meat.

Using al ajillo in cooking helps infuse food with bold, garlicky, and aromatic goodness. Well-known dishes prepared with this condiment are camarones al ajillo (shrimp-based) and pescado al ajillo (fish-based).

I have entertained you with the descriptions of well-known Cuban dishes, so now, it is time to delve into the general features of Cuban cuisine.

Pudín de pan con guayaba is a Cuban bread pudding dessert mixed with guava. The treat utilizes stale bread soaked in milk and mixed with eggs, sugar, and spices, then baked until golden.

Guava paste or fresh guava is layered in or mixed into the bread dough, adding a sweet and tropical flavor. This dessert is loved for its soft, creamy texture and the balance between the richness of the pudding and the tangy sweetness of guayaba.

It’s often served as a comforting treat or a special occasion dessert in Cuba.

Helado de coco is a creamy coconut ice cream popular in Cuba. Made from coconut milk or cream, sugar, and sometimes eggs, it’s churned until smooth and frozen.

This cold treat possesses a rich coconut flavor and silky texture. It’s often found at street vendors and in local eateries, sometimes served in coconut shells for an added tropical touch.

Frutabomba en almíbar is a Cuban dessert featuring papaya slices cooked in a sweet syrup. The papaya is peeled, cut into pieces, and simmered with sugar and water until it becomes tender and the liquid turns into a thick, shiny syrup.

This dish mainly focuses on the natural sweetness and soft texture of the papaya, along with the sugary glaze. It’s often served chilled as a refreshing end to a meal, sometimes accompanied by cheese or cream to balance the sweetness.

I have entertained you with the descriptions of well-known Cuban dishes, so now, it is time to delve into the general features of Cuban cuisine.