Cuban Food 101: What is Cuban Food?

Last updated on 28th April 2024

Many people around me always ask the same question: What is Cuban food? I always try my best to answer. I usually start with “Cuban food is a melting pot of cooking traditions mainly with Spanish, African and Caribbean influences…” But to go deeper into what Cuban food is, I decided to put together this post for everyone to read. Check it out and discover why Cuban food is so amazing!

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Keep reading to find out the answer to the question “What is Cuban food?”. Find also a set of other common questions with answers about Cuban cuisine such as how spicy it is and its similarities to other cuisines.

Jump to:

What is Cuban food?
Background of Cuban food
Is Cuban Food Spicy?
Is Cuban food like Mexican food?
What is typical Cuban food?

What is Cuban food?

Cuban food is a melting pot of different cuisines from around the world. These diverse territories played a part in Cuban history, and their dishes, cooking habits and ingredients blended over time into what Cuban food is today.

There are basic preparations you need to know if you want to stand out at Cuban cooking. I’m talking about sofrito, mojo criollo, Cuban marinades and the use of the core range of Cuban spices and herbs. Find below which are the main spices. Also, learn more about all the basics in coming articles.

One of the main characteristics of Cuban cuisine is the improvisation when cooking dishes. Cuban cooks will usually “eye-ball” the quantities and trust on tasting and looking to decide if certain dish is going as desired, rather than following an exact recipe.

A plate of rice with black beans, fried egg and fried ripe plantains, a Cuban classic meal

Background of Cuban food

There are two main contributions to Cuba’s cuisine. The first one comes from Spain since the island was its colony for a few centuries. The second one comes from Africa, due to the influence of people brought to Cuba as slaves during the Spanish domain. The are other influences on Cuba’s food repertoire such as Chinese, French, Caribbean and local indigenous cuisine.

The first inhabitants of Cuba had basic ingredients and methods of cooking. Some of their contributions are the use of cassava (a root vegetable), corn, peppers and fruits such as anón (sugar apple or annon), pineapple and mamey. Perhaps the most representative preparation of Cuba’s first inhabitants is the casabe, a type of flat bread made of yuca (cassava). Its consumption is still relevant in some areas of east Cuba.

Europeans (mainly Spanish) brought to Cuba their red meat, lettuce, peaches, wheat, amongst other products. Some of the main contributions of the Spanish cuisine are the potages (hearty soups) made of white beans, chickpeas and other pulses, the heavy use of garlic and onions for seasoning, the mixed rice dishes and the introduction of cured meats. Desserts such as natillas (custards), polvorones and flan are also a Spanish legacy.

Dishes with African origin usually contained dry meats, root vegetables such as malanga (eddo) and ñame (yam), calabaza (type of butternut squash), rice, cod and plantains, which are a major staple in Cuban cuisine. Dishes with okra and the classic Cuban congrí (rice and red beans plate) are direct influence of the African cooks.

Emigrants from China came mainly in two waves in the 1800’s. They brought many vegetables and herbs, rice, different sauces and plenty of fritters. Popular Chinese dishes were fried rice, chop suey and chow mein, spring rolls and the maripositas chinas (Chinese crackers with sweet and sour sauce). Probably the Cuban fried rice is the only dish with Chinese influence that still remains as a staple.

The French contributed to coffee cultivation in Cuba and left great influence in Cuban pastry. Some delicious Cuban bakery items are the pastelitos, señoritas and Cuban eclairs.

This list of territories that influenced Cuban cuisine is not exhaustive. There are others such as Arabia, Haiti, Italy, Mexico and North America that also played part in the blending of Cuban food habits. For example, it is remarkable the contribution of traditional Arabic condiments brought by the Spanish (cumin, pepper, coriander, nutmeg and others).

Is Cuban food spicy?

Cuban food is well seasoned but it’s not spicy. In other words, savoury dishes are very flavourful thanks to the addition of aromatic ingredients. These are spices and herbs such as cumin, oregano and bay leaves; and vegetables such as garlic, onions and peppers. On this sense, traditional spices used in Cuba usually don’t have the ‘kick’ that chillies provide, but contribute to a tasty Cuban food menu that is worth trying.

With all of this said, it is important to mention that some people in Cuba do like spicy food and sometimes use hot sauces in certain dishes. As it is more of a personal choice, we can not generalise. Check out the recipe for tostones rellenos inspired by a Cuban family that uses spicy sauce in their Cuban black beans!

All in all, Cuban cuisine will never lack in flavour due to the blend of spices that are used in the preparation of the dishes.

Is Cuban food like Mexican food?

Cuban food is not the same as Mexican food. Many people ask me this question all the time and I always tell them: Mexican food (and Tex-Mex) is not equal to Cuban food, so tacos and enchiladas… definitely not part of the Cuban menu. Even though some ingredients, spices and cooking methods are similar, both cuisines are different. Each one of them is special on its own way.

While Mexican food is spicy, Cuban food lacks “heat” since hot chillies are not part of the dishes. However, Cuban dishes are very flavourful and well-seasoned with other spices that are not hot.

Other Latin countries close to Cuba and the Caribbean are more similar to Cuba when it comes to their food. I’m talking about Puerto Rico, Dominican Republic, Colombia and Venezuela. Some of their dishes are comparable to Cuban dishes.

What is typical Cuban food?

What typical Cuban food to try? A whole post on this will be live soon. Meanwhile, check out this list of traditional Cuban dishes, and visit the Cuban food recipes available in Cuban Scran.

Beef picadillo. One of the many minced meat variations in the Cuban mains menu. Beef picadillo is flavourful thanks to the Cuban sofrito, spices and dry cooking wine used in this recipe. Another delicious variation is the Turkey mince or picadillo de pavo.

Cuban black bean soup. Black beans are a staple of Cuban food. The black bean soup is a hearty dish that can be enjoyed on its own or as a side dish with rice accompanied of some meat, eggs or vegetables.

Tostones. Tostones are a side dish that it is made by peeling, chopping, frying, smashing and frying again green or semi ripe plantains. They are an absolute staple of Cuban cuisine and you can enjoy them with a sprinkle of salt, garlic sauce or stuffed with other ingredients, such as in the image below.

stuffed plantain cups — Stuffed plantain cups or *tostones rellenos*

Ropa Vieja. It’s the classic Cuban shredded beef in tomato sauce recipe! This is definitely one of Cuba’s most well known dishes, where you slowly cook the meat with spices and sofrito in a tomato and cooking wine sauce for a succulent flavour.

Yuca con mojo. Yuca con mojo is a staple dish in which you boil the cassava until tender and drench with a tangy garlic and onion mojo sauce. A divine side dish worth making at home as it’s very easy.

Yuca con mojo de ajo y cebolla morada (cassava with garlic and red onion mojo sauce)

Flan. Flan is a Cuban dessert, a variation of the creme caramel made with eggs, condensed milk, evaporated milk and sugar. Flans can have any flavour such as peanut butter (see image below). For the classic version visit this page.