Cuba is an archipelago in the Caribbean with an impressive presence in the world. As much as the nation is revered for its glorious history, natural landscape, culture, and wildlife, it truly captivates hearts and minds with its vibrant food culture. From delectable local cuisines to iconic Paladares, Cuban food and its history are mesmerising. Here’s everything you need to know about the rich Cuban food culture.
The history of Cuban Paladares
Cuban food and the culture that surrounds it would not be the same without the iconic Paladares — small family-owned restaurants that can be found all over Cuba. These are some of the best ways to enjoy fresh local dishes. Due to the tourism boom in the mid-1990s, the Cuban government finally legalised private ownership of small restaurants. Certain legal restrictions were placed to keep these venues local and true to Cuban authenticity. The businesses had to be family-operated and weren’t allowed to have more than a certain number of tables.
However, these regulations left a very positive impact. The paladares retained their unique charm, the intimate atmosphere, and the traditional Cuban dishes, which were mostly family recipes. From 2011 onwards, the maximum capacity rules were relaxed, and as a result, paladares started to spread all over Cuba. These days, menus at paladares are as diverse as Cuba itself.
In Cuba, you’ll find two types of paladares. Most common are the traditional ones, which are often situated in the home of a local family and are known for their signature cosy atmosphere. and authentic Cuban food The second type of paladares is more up-scale and increasing in popularity — these are similar to the restaurants you can find in Western countries.
Some paladares have existed for decades, and new ones are popping up every year. You can even find paladares that offer vegetarian and vegan menus. These days, many paladares cater to tourists, and some even put on performances and shows with artists or musicians entertaining the visitors. Regardless of their type and size, both types of paladares serve delicious Cuban food, and if you’re visiting the island, we highly recommend that you visit one for dinner.
Cuban Food
Cuban food combines Caribbean, Spanish and African cuisines and tends to be healthy and delicious. Most main dishes include chicken, fish, or pork, often accompanied by viandas (root vegetables), beans, and rice. The food combinations popular here can be very specific to Cuba, as the country grows most of its food on the island. Thanks to this, the dishes are usually made with locally sourced and fresh ingredients.
If you visit the island, you’ll most likely get the chance to try traditional Cuban dishes such as tostones (plantain fritters), congri with pork (rice with black beans and pork), and ropa vieja (stewed shredded beef). Traditional Cuban cooking is called ‘Comida Criolla’ with many recipes featuring onions, garlic, and very few other spices. Unlike their Mexican neighbours in the west, Cubans aren’t fond of spicy food, so if you like your dinner picante, you should consider bringing along your own hot sauce.
Famous Cuban Dishes
Now that you know about the food culture in Cuba, here is a list of some of the most common and appetising Cuban dishes.
Congris (Rice with Cuban Black Beans)
Congris is a recipe for beans and rice with a Cuban flair. The recognised rice and black beans are cooked together instead of separately, providing the rice with its trademark congris shade. The Cuban recipe is fresher and less greasy than western ones as it uses less fat. Sliced-up bits of pork often make an appearance in the recipe. Congris with pork is so popular that it’s considered by many as the national dish of Cuba.
Rice with beans is also available in two versions — with black beans or with kidney beans. Paladares are the best places to eat in Cuba, and most of them would be willing to alter their recipes for you.
Ropa Vieja
This dish is arguably the most recognized Cuban recipe in the world, and you’ll likely get to have it more than once while you’re in Cuba. The origin of Ropa Vieja has some Spanish influences but is now widely regarded as one of Cuba’s national dishes. It consists of shredded meat, mostly beef, prepared in a sauce with cumin, bay leaves, bell peppers, and other vegetables.
Lechon Asado
During the Cuban holidays, Lechon Asado (roast pork) is a very popular recipe. Each family-owned paladar has its special way of roasting the pork. However, the meat is usually accompanied by mojo salsa and a long cooking time. Generally, vinegar, seasonings, and garlic are used to highlight the flavour of roast pork.
Pan con Lechón
One of the most popular foods for lunch in Cuba is pan con lechon. It is a typical sandwich, so you’ll easily find this one in most cafeterias and food stands across the island. Pan con lechon consists of a soft dough that goes perfectly with the shredded meat, most often pork with mojo sauce. You can personalise your pan by adding vegetables — most people like to add pickles, lettuce, and tomato.
Plátano Maduro Frito
Plátano Maduro Frito is a legacy of Cuba’s African influence and is a perfect companion to Cuban meals. The recipe is simple, and many Cubans love its naturally sweet taste. The Plantain is chopped up into small slices and is fried in hot oil. Occasionally, it is also garnished with seasonings and salt. It is a particularly great side for main dishes containing rice and meat.
Carne con Papa
This Cuban recipe is based on beef or pork. Potatoes, spices, and tomato sauce are often added in the meal. Some people also use beer or alcohol to cook the dish. It is most often served with vegetables, or fried plantains and rice. You can try this Cuban delicacy in any season, as it is widely available in most Cuban restaurants.
