Cuban Food & Drinks

The Flavors of Cuba: An Overview

The foundation of Cuban cuisine is its sofrito, a flavor base often called the “holy trinity” of garlic, onion, and bell pepper, gently sautéed in olive oil or lard. This aromatic start is built upon with a subtle palette of spices, most commonly cumin, oregano, and bay leaf, which lend a savory depth to most dishes.

Flavor Profile

• Savory, not spicy: A common misconception is that Cuban food is hot. In reality, it is deeply flavorful and aromatic but rarely contains chili heat. The focus is on a balance of savory, citrus, and sweet notes rather than spice.
• Influence: The cuisine is a rich tapestry woven from Spanish, African, and Caribbean culinary traditions. You’ll find Spanish stewing techniques, African root vegetables and cooking methods, and the tropical ingredients of the Caribbean.

Staples on Every Plate

• Rice and beans (arroz y frijoles): This is the cornerstone of nearly every meal. It is most often served as moros y cristianos, where black beans and white rice are cooked together, or with the beans in a separate soupy stew served over or alongside the rice.
• Root vegetables (viandas): Hearty and satisfying, you will frequently encounter starchy vegetables like yuca (cassava), malanga, and boniato (a type of sweet potato). They are typically boiled, fried, or used in stews.
• Plantains: This versatile fruit is served in two primary ways: as sweet, caramelized fried ripe plantains called maduros, or as savory, starchy, twice-fried green plantains known as tostones.

Essential Dishes: What to Order

Main Courses (Platos Fuertes)

• Ropa Vieja: Widely considered Cuba’s national dish, Ropa Vieja consists of tender shredded beef slow-cooked in a savory sauce of tomatoes, onions, and bell peppers. Its name translates amusingly to “old clothes,” a reference to the shredded appearance of the meat.
• Vaca Frita: Meaning “fried cow,” this dish features shredded beef that is marinated in lime, garlic, and salt, then pan-fried until delightfully crispy on the edges. It is typically served topped with sautéed onions.
• Lechón Asado: A celebratory dish of slow-roasted pork. The meat is marinated for hours in mojo criollo, a potent and tangy sauce made from sour orange juice, garlic, oregano, and oil, resulting in incredibly tender meat and crispy skin.
• Picadillo a la Habanera: A comforting ground beef stew, cooked with tomatoes, onions, and peppers, and given a unique sweet-and-savory profile with the addition of green olives and raisins.

– Pescado a la Plancha/Frito: Given its island location, fresh fish is common. It’s often prepared simply as a whole fish or fillet, either grilled (a la plancha) or fried (frito) and seasoned with garlic, salt, and a squeeze of fresh lime.

• Pollo Frito a la Criolla: Creole-style fried chicken, where the chicken is first marinated in a citrus and garlic blend before being fried, giving it a flavorful, crispy exterior and juicy interior.

Sides & Snacks

• Tostones/Chatinos: A classic savory side, these are slices of green plantain that are fried, smashed flat, and then fried a second time until crisp. They are the perfect vessel for a bit of salt or a dip in mojo.
• Yuca con Mojo: Simple yet delicious, this dish features boiled yuca root that is soft and starchy, generously topped with a warm garlic, oil, and citrus sauce (mojo).
• Frituras de Malanga: These are savory fritters made from a batter of grated malanga root, parsley, and garlic, then fried until golden brown. A popular snack or appetizer.
• Cuban Sandwich (El Sándwich Cubano): A culinary icon, the classic sandwich is layered with roast pork, sliced ham, Swiss cheese, pickles, and yellow mustard, all pressed until crispy in Cuban bread. While it is a staple of the Cuban-American community in Miami, you can find versions of it in tourist-oriented establishments in Cuba.

Where to Eat: Navigating the Dining Scene

Paladares (Private Restaurants)

• What they are: These are privately owned and operated restaurants, a significant departure from the state-run model. Many are located within beautifully converted family homes, offering a unique and intimate atmosphere.
• Why go: Paladares generally offer the highest quality food, the most creative menus, and the most attentive service on the island. We encourage you to prioritize these establishments for your main dining experiences to taste the best of modern Cuban cuisine.
• How to find them: Your best resources are often up-to-date guidebooks, online travel blogs, and, most importantly, personal recommendations from your local guide or the host of your casa particular.

State-Run Restaurants

• What they are: These are government-owned and operated dining establishments, which were the only legal option for decades.
• What to expect: Be prepared for a more variable experience. The quality of food and service can be inconsistent, and menus are often more limited and less inventive than at paladares.
• When to go: They can be a convenient option, especially in more remote areas or for a simple lunch, but it is best to manage your expectations.

Ventanitas & Street Food

• What they are: Literally “little windows,” these are small takeaway counters, often operating from the front window or doorway of a private home, selling simple and inexpensive food.
• Why go: They are perfect for a quick, authentic, and budget-friendly snack or a light meal on the go.
• What to try: Look for Cuban-style pizza (often with a slightly sweeter, doughier crust), small ham and cheese sandwiches, and fresh fruit juices (jugos naturales).

The Drink Scene: Beyond Water

The Holy Trinity of Cuban Drinks

• Rum (Ron):
  • Key Brands: Look for renowned brands like Havana Club (especially the aged varieties) and Santiago de Cuba.
  • How to Drink It: Enjoy it neat or on the rocks (a la roca) to appreciate the aged varieties, or in classic cocktails. A local favorite is the simple Cuba Libre, made with rum and the national TuKola.
• Coffee (Café):
  • The Cuban Way: Coffee is a ritual. The quintessential Cuban coffee is the café cubano, a small but potent shot of espresso that is pre-sweetened by whipping the first few drops of espresso with sugar to create a creamy foam (espumita).
  • Ordering: A cafecito is the standard shot. A cortadito is a cafecito “cut” with a splash of steamed milk. A café con leche is mostly steamed milk with a shot of espresso, similar to a latte.
• Beer (Cerveza):
  • Local Brands: The two dominant domestic beers are Cristal, a light, crisp, and refreshing pilsner-style lager, and Bucanero, a stronger and slightly darker pilsner with more body.

Classic Cocktails

• Mojito: The authentic Cuban mojito is a refreshing mix of rum, lime juice, sugar, and soda water. Critically, it is made with yerba buena, a local variety of mint with a milder, more delicate flavor than spearmint.
• Daiquirí: While it exists in many forms, the version made famous by Havana’s El Floridita bar is a frozen blend of rum, sugar, lime juice, and maraschino liqueur, creating a perfect slushy concoction.
• Cuba Libre: The simple, ubiquitous highball of rum and Cuban cola, always served with a fresh lime wedge to cut the sweetness.
• Canchánchara: A rustic and historic cocktail from the Trinidad region, this is a potent mix of aguardiente (a raw sugarcane spirit, though rum is often substituted), honey, and fresh lime juice. It is traditionally served in a small, handleless clay pot.

Non-Alcoholic Options

• Batidos: Delicious and refreshing milkshakes made with fresh tropical fruits like mango, guava, or mamey.
• Guarapo: The pure, sweet juice extracted from sugarcane stalks, pressed right before your eyes. Incredibly refreshing.
• Prú: A fermented, lightly carbonated, and spiced drink made from roots and herbs. It has a unique flavor reminiscent of root beer and is particularly popular in the eastern part of Cuba.
• Bottled Water: For your health and safety, we strongly advise that you drink only sealed bottled water throughout your trip. Avoid tap water, ice made from tap water, and drinks that may have been diluted with it.

Practical Tips for Dining

• Menus & Availability: The Cuban supply chain is unpredictable. Do not be surprised if several items listed on a menu are unavailable. It is a common and perfectly acceptable practice to ask your server, “¿Qué tienes hoy?” (What do you have today?) to find out what is actually available.
• Vegetarian & Vegan Options: We advise a realistic approach. Vegetarian and vegan choices can be very limited, especially outside of Havana and other major tourist centers. Your most reliable options will be staples like rice, beans (confirm they are not cooked with pork), salads, and side dishes of fried plantains or root vegetables. It is helpful to learn key phrases like “Soy vegetariano/a” (I am a vegetarian) and “sin carne” (without meat).
• Food Safety: Exercise standard travel precautions. Prioritize fully cooked foods that are served hot. Be cautious with fresh salads and unpeeled fruits unless you are confident they have been washed with purified water. A good rule of thumb is to eat at popular, busy establishments where food turnover is high.
• Tipping: In paladares and other tourist-oriented restaurants, a tip of around 10% is customary and greatly appreciated for good service. Service is not typically included in the bill.
• Payment: Cuba is overwhelmingly a cash-based economy. Expect to pay for all your meals and drinks in cash with the local currency (CUP). Very few establishments, even high-end ones, are equipped to accept foreign credit or debit cards.