Cuba: Recipes and Cuisine
Cuban cuisine is built around rice, beans, vegetables, chicken, pork and tropical fruits. While cooking on the island has become austere under Castro, the expatriate community in southern Florida has kept Cuban cuisine alive and vibrant. La cocina cubana, like most Caribbean cooking, has been influenced by a wide variety of sources — Spanish, African, Taino, even Chinese. Sofrito and alcaparrado season many dishes. Ropa vieja, moros y cristianos, paella, Cuban sandwiches and roast pork are popular dishes.
Cuban Recipes
Arroz con Pollo
(Latin chicken with rice)
Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities with several West African dishes such as jollof rice, and may in fact have origins there. The Spanish version as was introduced to the New World colonies, and arroz con pollo is very popular in the Caribbean, especially in Cuba and Puerto Rico. Read more »
Congrí
(Cuban red beans and rice; see Moros y Cristianos variations)
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them.
Mojitos
(Cuban rum, lime and mint cocktail)
This mojito is Cuba's answer to the mint julep -- perfect on a hot summer day. Mojitos have been around since at least the mid-1800s. They were reputedly one of Hemingway's favorite drinks. According to a quote attributed to him, those at "La Bodeguita" bar in Havana were the best. Read more »
Mojo
(Latin-Caribbean garlic sauce)
Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade for pork. Read more »
Moros y Cristianos
(Cuban black beans and rice)
Moros y cristianos is Spanish for "Moors and Christians," and it refers to the dark black beans against the whiteness of the rice. The combination of rice and beans is a popular one throughout the Caribbean and Latin America. Congrí, or congrí oriental, is a variation using red beans that is popular in eastern Cuba. It shows the influence of nearby Haiti, where it is known as riz et pois, or diri ak pwa in French Creole dialect. Read more »
Pollo en Fricasé
(Caribbean chicken fricassee)
Pollo en fricasé is a simple fricasee of chicken with typically Caribbean flavors like ham, oregano, cilantro and olives. Sometimes called fricasé de pollo, it is especially popular in Cuba and Puerto Rico. Leftovers taste even better when reheated the next day. Read more »
Sandwich Cubano
(Cuban pork and cheese sandwich)
The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With travels back and forth, the sandwich got a footfold of popularity in Cuba itself. The roast pork is absolutely necessary for authenticity, and this recipe is a great way to use up leftover Cuban roast pork from a Sunday meal. Cuban bread is classic, but French or Italian bread can substitute. Sometimes called a "sandwich mixto." Read more »
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sautéed and used as a base for soups, stews, rice, beans and braises. The original Spanish version contains only onions, garlic, tomatoes and olive oil. Cuban and Puerto Rican versions contain chopped peppers and sometimes cilantro, culantro and ham. Make a double batch and freeze portions to have them handy as you need them. Read more »
Sopa de Frijoles Negros
(Caribbean black bean soup)
Black bean soup is popular throughout the Caribbean, but it is especially well loved in Cuba. Sometimes spelled sopa de frijol negro. In Brazil it is known as sopa de feijão preto and is often pureed until smooth. Read more »
Tostones
(Puerto Rican fried plantains)
Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Haitians call them bananes pesées, or banan peze. They are also eaten in Central America and throughout South America. In Ecuador, Peru and Venezuela they are known as patacones. Read more »
Yuca Frita
(Latin American cassava fries)
Yuca is a starchy staple vegetable in Latin America and the Caribbean that is used in much the same way as potatoes. In this tasty recipe it is deep fried like French fries.
