What to Eat in Cuba

Cuba’s cuisine reflects an island climate with distinct dry and rainy seasons, fertile soils, and wide coastlines. Markets lean on rice, beans, root vegetables like yuca and malanga, plantains, citrus, and fresh fish. Home cooks balance practicality with flavor, turning simple staples into deeply satisfying meals.

Local cooking favors gentle heat, long simmers, and fragrant bases of onion, garlic, and peppers. Citrus marinades brighten pork and seafood, while herbs and mild spices add depth. Meals are family-centered, with hearty lunches and relaxed dinners, and street snacks appearing from morning through late afternoon.

Ropa vieja is slow-braised beef—often flank or brisket—cooked until it pulls into tender strands and then simmered with onions, bell peppers, garlic, tomato, cumin, oregano, and bay leaf. A splash of broth or dry wine rounds the sauce, and the stew rests to meld flavors. The result is savory and slightly sweet from long-cooked peppers, with silky sauce clinging to the meat’s fibers and a gentle warmth from spices rather than heat. It is widely regarded as a national staple, served at home for Sunday gatherings and on special family occasions, and paired with white rice or boiled root vegetables to soak up the sauce.

Moros y cristianos combines white rice and black beans in one pot, building flavor from sautéed onion, garlic, and peppers, plus cumin, bay leaf, and a touch of vinegar or cooking liquid from the beans. The rice absorbs the seasoned bean broth, turning speckled and aromatic, and finishes fluffy rather than sticky. The taste is earthy, lightly smoky if pork fat is used, and rounded by the bean liquor’s richness. Across the island it anchors everyday meals, while a closely related version called congrí is common in eastern provinces, often made with red beans. You’ll find it at lunch counters, in school canteens, and on most family tables, typically plated alongside simple meats, fried plantains, or a seasonal salad.

Lechón asado features a whole pig or large pork shoulder marinated in mojo criollo—garlic, sour orange (naranja agria), oregano, cumin, and salt—then slow-roasted until the meat is succulent and the skin crackles. The marinade penetrates overnight, and roasting may be done in a pit or enclosed roaster for even heat. The flavor balances citrus tang, garlic depth, and pork sweetness, with crisp chicharrón offering contrast to juicy meat. It is the hallmark of Nochebuena (Christmas Eve) and large family festivities, typically served with boiled yuca dressed in hot garlic-citrus oil and a simple cabbage or tomato salad. While reserved for celebrations in many households, leftover pork appears the next day in sandwiches or sautéed rice, extending the feast.

Ajiaco criollo is a robust stew built around viandas—yuca, malanga, boniato, green and ripe plantains, and calabaza—plus corn on the cob and assorted meats such as pork, beef, or smoked cuts. A base of sautéed aromatics is enriched with broth, a touch of tomato, and sour orange for brightness. As the roots simmer, some pieces break down to thicken the broth, yielding a rustic, slightly creamy texture with sweet notes from pumpkin and corn and savoriness from the meats. Long viewed as a culinary metaphor for the island’s mix of traditions, ajiaco appears at home kitchens and community gatherings, especially in cooler evenings or rainy-season days when a warming, one-pot meal is welcome. It is commonly served with white rice and a squeeze of citrus.

Enchilado de camarones stews shrimp in a lively tomato base seasoned with onions, garlic, bell peppers, bay leaf, paprika or a mild chili, and occasionally a splash of dry wine or vinegar. The sauce starts with gently cooked aromatics, then tomatoes are added and simmered until glossy before shrimp go in just long enough to turn tender. The result is bright, lightly spicy, and aromatic, with natural sweetness from shellfish balancing acidity from tomato and citrus. In coastal areas, families prepare it when fresh catch is plentiful, often on weekends, and serve it with white rice or boiled yuca to capture the sauce. It’s a practical, fast recipe that fits the island’s warm climate, delivering satisfying flavor without heavy richness.

Cuban cuisine is defined by resourceful home cooking, tropical produce, and slow techniques that transform staples into comfort foods. Citrus marinades, gentle spices, and roots and rice form the backbone, while seafood reflects island geography. To discover more food-centered inspiration and plan trips by season and weather, explore Sunheron.com.