Cuban cuisine is a vibrant mix of Spanish, African, and Caribbean influences, offering hearty and flavourful dishes that reflect the island’s diverse cultural heritage. Rice and beans are staple ingredients, often paired in the classic dish congrí (rice cooked with black beans) or moros y cristianos (rice with black beans cooked separately). Pork is a central protein in Cuban cooking, and lechón asado (roast pork) is a festive favorite, typically marinated in a citrusy mojo sauce and slow-cooked until tender. Plantains are also common, served fried as tostones or as maduros when ripened and sweet. Cuba’s national dish, ropa vieja, consists of shredded beef stewed in a rich tomato sauce with onions, peppers, and spices. Tropical fruits like mango, guava, and papaya add a fresh, sweet element to meals, while traditional Cuban coffee and guarapo (sugarcane juice) are popular beverages. The simplicity of ingredients paired with bold seasonings and traditional techniques makes Cuban cuisine deeply comforting and flavourful.
