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Gastronomy in

Gastronomy in Cuba

The Cuban gastronomy is characterized by a mixture of African, Caribbean and Spanish influences from the era of colonization. Some of the typical ingredients of the island are yucca and sweet potato, used in many of their dishes. There are also plenty of legumes, rice, citrus fruits and meat. Cuban cuisine is varied, fresh and flavoursome.

Ajiaco

This soup, which is very popular in Cuba, contains beef or pork accompanied by corn, both green and ripe bananas, yams, white taro, yellow taro, sweet potato, yucca, onion, garlic and lemon. Although it can be found at all times of the year, in many regions of the country they usually serve it to celebrate the festivities of San Juan.  

Boniatillo

It is one of the most common desserts in Cuba which is made with sweet potatoes. There are two versions: dry or drunken boniatillo. The first of these is the most traditional, a sweet potato puree sweetened with sugar, lemon and cinnamon. The second one has syrup, egg yolks, sweet wine or rum and is usually covered in meringue. Of course, both are delicious and are a great way to end a Cuban meal.  

Congri

Similar to the rice and bean dish of Moros & Cristianos, but with other ingredients added. It consists of white rice, black beans, pork and pork rinds. Although this dish is commonly consumed throughout Cuba, the name comes from the neighbouring island of Haiti.

Cuban Sandwich

A traditional Cuban dish ideal for vegetarians. It consists of yucca dipped in mojo sauce and tends to be prepared in two ways. The first way is to roast the yucca and serve it with a garlic and onion mojo dip. The second option is to deep fry small slices of yucca and again, serve it with the dipping sauce. This dish was part of the diet of the ancient Mayan civilization.  

Lobster Encilada

One of the most typical Cuban dishes of the country. It is composed of cooked lobster that is later cut into pieces and fried with onion, garlic and chili. Then parsley, peppers, tomatoes, laurel and dry wine is added and served as a baked enchilada. It is usually accompanied by white rice.  

Moros & Cristianos

Although it has Spanish origin, since it refers to the war between the Moors and Christians, after colonization it has become one of the most typical Cuban dishes. It consists of white rice accompanied by black beans. These can be served separately, or all mixed together.

Picadillo

Another of the most typical dishes of Cuba but in which, curiously, all the ingredients are of Spanish origin. It is a stew-like dish which consists of a mixture of pork, beef, onion, garlic, pepper, olives, capers, tomato, bay leaf, and raisins. It is always accompanied by white rice and fried plantains.

Ropa Vieja

It is one of the most complete and representative dishes of Cuba, although it is said that its origin is from the Canary Islands. It can be found in almost all Cuban restaurants and consists of shredded beef or pork with vegetables accompanied by black beans, white rice and banana. It’s name translates as ‘Old Clothes’, which is in reference to the shredded nature of the meat.  

Tostones

This dish is very typical of the Caribbean countries. It is made with slices of green plantain or peppers that are fried in corn oil and salt. Once they are fried and browned, then they are covered with an absorbent paper to remove the oil and crushed with a rolling pin or mallet to flatten them into crisp like slices. They are then fried again until extra crispy.  

Yucca with Mojo

A traditional Cuban dish ideal for vegetarians. It consists of yucca dipped in mojo sauce and tends to be prepared in two ways. The first way is to roast the yucca and serve it with a garlic and onion mojo dip. The second option is to deep fry small slices of yucca and again, serve it with the dipping sauce. This dish was part of the diet of the ancient Mayan civilization.