The 10 Cuban Dishes Everyone Should Try

What makes Cuban food unique?

Cuban cuisine was born from the mix of cultures that have passed through the island for centuries. The Taínos contributed yuca, corn and boniato. The Spanish brought pork, rice and stewing techniques. Africans added okra, yam and cooking methods that transformed everything.

The result is a gastronomy where the sofrito —that base of garlic, onion, pepper and tomato— is the soul of almost everything. Where pork is the undisputed king. Where rice and beans are inseparable companions. And where every dish tells a story of survival, creativity and a love for good food.

Whether you're in Havana, Miami, Madrid or Barcelona, these 10 dishes will connect you with the essence of Cuba. In 2025, Cuban food continues to evolve in restaurants around the world, but these dishes remain the undisputed foundation of our gastronomic identity.

The 10 most representative dishes of Cuban cuisine

• Ropa Vieja — shredded beef with sofrito
• Arroz Congrí — rice with red beans
• Lechón Asado — roasted pork with mojo criollo
• Picadillo a la Cubana — ground meat with olives and capers
• Frijoles Negros — aromatic black bean stew
• Yuca con Mojo — cassava with mojo criollo
• Vaca Frita — shredded crispy fried beef
• Arroz con Pollo a la Chorrera — juicy yellow rice with chicken
• Tostones — green plantain fried twice
• Flan Cubano — creamy caramel dessert

1. Ropa Vieja: Cuba's national dish

If there is one dish that represents Cuba in the world, it's ropa vieja. Its name comes from the appearance of the shredded meat, which resembles strips of old cloth. But behind that humble name hides one of the most flavorful dishes of the Caribbean.

The ropa vieja has Spanish roots, possibly from the Canary Islands, but Cuba transformed it into something completely different. The beef is cooked slowly until it falls apart, then sautéed with peppers, onion, garlic and tomato until it absorbs all those flavors.

At RecetaCubana we have tried ropa vieja with beef, veal and even pork —just out of curiosity— and the classic version with flank/skirt steak is the one that shreds best and absorbs the sofrito.

2. Congrí Rice: the perfect side dish

The congrí —or eastern congrí, to be precise— is rice cooked together with red beans. It should not be confused with "moros y cristianos," which use black beans. This distinction is the source of heated debates among Cubans, but what no one disputes is how delicious it is.

The secret of good congrí rice is cooking the rice in the beans' broth so that each grain absorbs that deep flavor. The touch of cumin, a well-made sofrito, and lard do the rest.

3. Roast Suckling Pig: the King of Cuban Celebrations

Roast pork is synonymous with celebration in Cuba. There is no Christmas Eve, major birthday, or family party that is complete without it. Whether cooked on a spit (the whole pig over embers) or in a caja china, the lechón is the center of every gathering.

What makes the Cuban lechón special is the mojo criollo: that mixture of bitter orange, garlic, oregano, and cumin that penetrates the meat for hours. The result is meat juicy on the inside with crackling skin on the outside that everyone fights to get.

We have prepared lechón in a caja china, in an oven, and on a spit. The caja china version is the easiest outside of Cuba and the one that comes closest to the traditional flavor. If you want to learn all the secrets of Cuban roast pork, we have a full article dedicated to this king of the festivities.

4. Picadillo a la Cubana: simple but unforgettable

Cuban picadillo shows that you don't need to complicate things to eat well. Ground beef cooked with olives, capers, raisins and a robust sofrito. That simple, that perfect.

This dish is the wildcard of Cuban cooking. It appears in quick lunches, is used to fill potatoes or empanadas, and is the first thing many mothers teach their children to cook. The Cuban picadillo has as many versions as families: some add dry wine, others bell pepper, and some more raisins than they should.

5. Black Beans: the soul of Cuban cuisine

Black beans are sacred in Cuba. They are eaten almost daily, either as a thick stew served over white rice or as a side to practically any dish. A Cuban without their beans is like a day without sun.

The black bean stew takes time and patience. The beans are slowly cooked with garlic, onion, pepper, cumin, and bay leaf until that dark, glossy broth is achieved — pure magic. The final touch of vinegar and sugar balances everything.

After trying dozens of black bean recipes, we've confirmed that the secret is letting them "sleep" overnight. The second-day beans always taste better.

6. Cassava with Mojo: the favorite side

Cassava with mojo is the perfect accompaniment to any meat, especially roast pork. The cassava is boiled until tender and then drenched in hot mojo criollo: oil with golden garlic, sour orange juice (or lime) and a touch of cumin.

This dish has Taíno roots. Cassava was the staple food of the Cuban indigenous people, and we simply elevate it to another level with the mojo brought by the Spanish. It is the perfect fusion of our roots.

7. Vaca Frita: crispy on the outside, juicy on the inside

La vaca frita is one of those dishes that showcase Cuban ingenuity. It uses boiled beef —often the same leftover from making ropa vieja— and is fried with onion until it is crispy at the edges but juicy inside.

The contrast of textures is what makes this dish special. The browned, caramelized meat, the soft sweet onion, all served with rice, beans and tostones. It's recycling elevated to culinary art.

8. Arroz con Pollo a la Chorrera: a party on a plate

El arroz con pollo is synonymous with celebration in Cuba. But not just any arroz con pollo: ours is "a la chorrera," which means it turns out juicy, almost creamy, never dry.

The bright yellow color comes from bijol or turmeric, and the flavor from a good sofrito, beer (the secret ingredient of many grandmothers) and the broth in which the chicken was cooked. It’s served with petit pois on top and bell peppers, because in Cuba we like food to please the eyes as well.

9. Tostones: the quintessential Cuban snack

Los tostones are green plantain fried twice: first to cook it, then smashed and fried again to make it crispy. That simple, that addictive. They are the perfect side, the ideal snack, the midnight craving.

In Cuba we eat them with everything: alongside rice and beans, as a base for meats, or alone with a bit of salt and garlic. Some modern versions like stuffed tostones pair them with ropa vieja or seafood, but the classic toston needs nothing more.

10. Cuban Flan: the perfect finish

No Cuban meal is complete without dessert, and the Cuban flan is the undisputed king. Creamy, with that dark caramel that melts in your mouth, it's the perfect way to end any lunch or dinner.

Cuban flan is distinguished by its dense texture and intense egg and vanilla flavor. It's cooked in a water bath, allowed to cool, and the moment of flipping it to reveal that shiny caramel is almost a ritual. Every family swears theirs is the best.

If you like Cuban desserts, you can also explore other delights like buñuelos, custards, and guava turnovers.

Comparative table of the 10 dishes

Where to try authentic Cuban food?

If you're in Cuba, any paladar or private home will offer these dishes with the homemade flavor that defines them. If you're outside the island, look for authentic Cuban restaurants — you'll recognize them by the smell of sofrito from the door.

But the best way to experience Cuban food is to make it yourself. There's nothing like the pride of serving a ropa vieja you made with your own hands, or seeing the satisfied look when someone tries your black beans for the first time.

Frequently asked questions about Cuban food