Cuba is a country renowned for many things: its colonial architecture, rich history, diverse landscapes peppered with rural, rolling hills and long blonde beaches, rum, cigars – you get the gist. At the top of the list though, is its vibrant cuisine – and if you’re into hearty dishes that warm the cockles (and the soul), you’ve certainly come to the right place.
We’ve rounded up ten of our favourite local foods to sample during your next trip to Cuba – and you’ll likely find them on the menu whether you’re in the calming countryside or bustling heart of Havana.
Let’s dig in!
Ropa Vieja
If you like beef, this dish will be right up your street. Despite making its name as one of the most iconic Cuban dishes, Ropa Vieja’s origins actually trace back to Spain. This comforting recipe features tender shredded beef simmered in a rich tomato sauce with cumin, bay leaves, bell peppers, and a variety of vegetables. Serve it over rice or alongside plantains for a satisfying, hearty stew.
Guava Basted Spare Ribs
Another one for the meat eaters. This dish may be simplistic in its method, but its flavours are anything but. Tender pork ribs are marinated in olive oil, garlic and spices before being doused in finger-licking guava BBQ sauce and put in the oven to slow-cook. Fruity, sticky, sweet and rum-spiked, this dish is sure to hit the spot.
Tostones
Crispy, crunchy, and makes for a cracking snack, side dish, or main meal – quite frankly – is the humble tostone. These authentic twice-fried green plantains are a street food staple, easily made by peeling, cutting, soaking in salted water (sometimes with added garlic or spices of your choice), dried, smashed, and fried – twice. The goal is to have a crispy outer coating and an utterly fluffy middle – perfect for dunking in a sauce of your choice.
Arroz con Pollo
Similar to Spanish paella, this hearty dish dates back as far as the 8th century, originating from the time of the Moors occupation of Spain – and once you taste it, you’ll understand why it remains a firm family favourite, today. This rice and chicken dish is made using rich tomato sauce and sofrito – a traditional Cuban seasoning made with garlic, onions and bell peppers. Serve with a couple of lemon wedges and some bread and butter for that all-important scooping – who needs cutlery, anyway?!
Tamales
Did you know that tamales are one of the few indigenous foods that have remained in Cuba? They’re even cooked the traditional way, which just goes to show that you should never mess with a good thing. Made with pieces of pork, freshly ground corn, onions, peppers and oodles of gorgeous seasoning, the meat and veg mixture is tightly packed into corn leaves, cooked, and served steaming!
Congris (Rice with Cuban Black Beans)
The perfect entree or side dish, Congris is a traditional recipe for beans and rice with a Cuban twist. The key to this dish (for its flavour and iconic colour) is to cook the long grain rice and black beans together, not separately, until they’re fluffy and light – and the rice is gorgeously dark in hue. Sliced up bits of pork can also make an appearance in this recipe, alongside that famous sofrito mixture – adding a little extra zing. Whether you’re entertaining or simply fancy something deliciously warming, Congris is a real crowd-pleaser.
Vaca Frita
This fried or shredded skirt or flank steak dish is a classic around the Cuban dinner table. Marinated, pan fried and best topped with a sprinkle of sauteed onions and a squeeze of lime, it’s deliciously satisfying and often paired with rice and beans.
Medianoche
After a night of salsa dancing in Havana’s lively clubs, few things hit the spot like a medianoche. Translating to “midnight,” these delicious pressed sandwiches are a post-dancing favourite, often enjoyed late at night or in the early morning. With ingredients including pork, Swiss cheese, ham, and mustard, and stuffed into a soft, sweet eggy roll, they’re the perfect way to refuel as the lights come on!
Fricase de Pollo
This succulent chicken stew is a hit with both locals and visitors – and for good reason. The technique combines tender cuts of dark meat, simmered together with potatoes in a rich tomato sauce. You can add a splash of sour orange juice and garlic for extra flavour, should you wish. The recipe is believed to have been introduced to Haiti by French refugees back in the 1800s, many of whom later made their way to Cuba, leaving a lasting culinary legacy…
Flan
This one’s for the sweet tooths. This creamy custard dessert complete with a caramel topping is Cuba’s take on the traditional flan – and our idea of heaven! Made with condensed and evaporated canned milk, it not only boasts a rich flavour and velvety texture, but also reflects a time when fresh milk was scarce in Cuba, and canned alternatives were a necessity. History never tasted so good!
So, there you have it. Our round-up of the top ten foods to try during your travels in Cuba feature something for every taste bud, whether you’re after a hearty sit down meal, a light and crunchy snack to pair with your rum, or something oh so sweet.
