Cuban cuisine is a vibrant tapestry woven from Spanish, African, and Caribbean influences, offering bold flavors, hearty textures, and bright citrus notes. From slow-braised stews that melt in your mouth to crisp fried plantains and silky desserts, these 14 classic dishes showcase the soul of the island. Whether you’re drawn to comforting rice bowls, succulent roasted meats, or indulgent sweets, each recipe is designed to transport you straight to Havana’s colorful streets. Ready your cutting board and fire up the stove—these mouthwatering Cuban dishes will quickly become staples you’ll crave again and again.
1 Ropa Vieja
Shredded beef simmers slowly in a fragrant tomato-pepper sauce infused with garlic, onions, bell peppers, cumin, and a splash of dry white wine. The long, slow cooking breaks down the meat into tender strands that soak up every drop of the tangy, savory sauce. Traditionally served over fluffy white rice with a side of sweet plantains, this “old clothes” stew earns its name from the rag-like appearance of the meat and delivers comforting, deeply layered flavors in every forkful.
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2 Arroz con Pollo
This one-pot wonder starts with chicken pieces seared to golden perfection, then braised with sofrito, saffron-tinted rice, peas, and diced red bell peppers. The chicken juices and seasoned stock infuse the rice as it absorbs all the fragrant sofrito base—garlic, onion, bell peppers, and cilantro—creating a vibrant, aromatic dish. Garnished with pimientos and fresh thyme, Arroz con Pollo strikes the perfect balance between homey and festive, making it an ideal centerpiece for family gatherings or lively weeknight dinners. Get the recipe on: Arroz con Pollo
3 Lechón Asado
A whole pork shoulder is marinated overnight in mojo—a zesty blend of sour orange juice, garlic, oregano, and cumin—then roasted until the exterior crackles and the meat inside remains juicy. The citrus-garlic marinade imparts brightness, while slow roasting renders the fat to crisp, watercolor-brown perfection. Thinly sliced and served with extra mojo on the side, Lechón Asado exemplifies Cuban celebration fare, its crispy skin and succulent meat perfect for filling sandwiches, tacos, or a simple plate with rice and beans.
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4 Moros y Cristianos
Also called “blacks and whites,” this classic rice and beans dish pairs long-grain white rice with black beans cooked in a rich broth of onions, garlic, green peppers, bay leaf, and a touch of vinegar. The beans’ creamy texture contrasts with fluffy rice, and the subtle acidity brightens the earthy flavors. Sprinkled with chopped cilantro and served alongside roast pork or grilled meats, Moros y Cristianos is the cornerstone of any Cuban meal—simple to prepare, endlessly comforting, and deeply satisfying. Get the recipe on: Moros y Cristianos
5 Picadillo
Ground beef is sautéed with onions, bell peppers, garlic, and green olives, then simmered in a tomato-tinged sauce with raisins, capers, and a hint of cinnamon. The interplay of sweet, salty, and savory elements creates a complex, deeply Cuban flavor profile. Serve over steamed rice and top with a fried egg for a lauded “morning picadillo,” or spoon into warm plantain cups (tostones) for an irresistible bite-sized appetizer that perfectly balances richness, tang, and a whisper of sweetness.
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6 Tostones
Thick slices of green plantains are twice-fried to achieve an exterior that’s crispy yet slightly chewy in the center. After the first fry, they’re smashed, then plunged back into hot oil until golden and crunchy. Served with a garlic-lime dipping sauce or sprinkled with sea salt, tostones are the ultimate Cuban snack or side dish—simple, addictive, and bursting with the rustic flavors of the island.
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7 Yuca con Mojo
Boiled cassava roots are drizzled with a vibrant mojo sauce made from garlic, olive oil, sour orange juice, and fresh parsley. The creamy, slightly nutty yuca contrasts with the pungent, tangy marinade, creating a refreshing side dish that cuts through richer mains. Serve alongside roast meats or enjoy as a standalone tapa—Yuca con Mojo adds a bright, citrusy counterpoint to any Cuban spread. Get the recipe on: Yuca con Mojo
8 Cuban Black Beans
Slow-simmered with sofrito, garlic, bell peppers, bay leaves, and a splash of vinegar, these black beans are hearty, silky, and deeply aromatic. The secret lies in patience: cooking low and slow ensures the beans release their starches, creating a naturally thick, stew-like consistency. Serve alongside rice or as a base for bowls topped with avocado, queso fresco, and a sprinkle of fresh cilantro for an easy, protein-packed meal. Get the recipe on: Cuban Black Beans
9 Vaca Frita
Shredded flank steak is marinated in lime juice, garlic, and oregano, then pan-fried until edges crisp and caramelize. The brief flash fry gives the meat depth and texture, while the citrus marinade tenderizes and imparts brightness. Traditionally served with sautéed onions and a side of rice, Vaca Frita lives up to its name—“fried cow”—and offers an irresistible combination of tangy, garlicky, and smoky flavors.
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10 Pan con Bistec
Thin-cut beef steak is marinated in garlic, bitter orange juice, and cumin, then pan-seared to juicy perfection. Served on a Cuban roll smeared with mustard and layered with lettuce, tomato, and pickles, this sandwich delivers the robust flavors of bistec encebollado (steak and onions) in every handheld bite. It’s Cuba’s answer to the classic cheesesteak, marrying bold citrus and garlic notes with tender beef.
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11 Cuban Sandwich (Cubano)
A pressed sandwich stacked with roast pork, ham, Swiss cheese, pickles, and mustard, all layered on Cuban bread and toasted until the cheese melts and the crust crisps. Each component shines—the salty ham and pork, the tangy pickles, the creamy cheese—while the press adds a satisfying crunch. Slice diagonally to reveal perfect layers, and serve warm for an authentic taste of Florida’s Cuban heritage.
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12 Camarones Enchilados
Shrimp are sautéed with onions, garlic, tomato sauce, and guajillo chilies, then finished with a splash of white wine and fresh lime juice. The resulting “spicy shrimp” boast a rich, smoky-spicy sauce that clings to each tender bite. Serve over rice or stuffed into warm tortillas for a coastal twist that brings the vibrant flavors of Cuban seaside kitchens to your table.
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13 Flan de Coco
A silky coconut custard set atop a golden caramel layer, this flan blends coconut milk with sweetened condensed milk and eggs for a lush, tropical variation on the classic dessert. The slow bake in a water bath yields a creamy, wobble-worthy texture that pairs perfectly with the crisp caramel shell. Serve chilled, garnished with toasted coconut flakes, for a refreshing yet indulgent finale. Get the recipe on: Flan de Coco
14 Tres Leches Cake
Light sponge cake is soaked with three milks—evaporated, condensed, and heavy cream—until a rich custardy texture seeps through every crumb. Topped with cloud-like whipped cream and fresh berries, this “three milks” cake offers moist sweetness and airy comfort in each slice. It’s the perfect sweet ending to any Cuban-inspired feast, celebrating the art of soaking simple ingredients into extraordinary flavor.
Get the recipe on: Tres Leches Cake
These 14 mouthwatering Cuban dishes celebrate the island’s rich culinary legacy, from the tender, citrus-laced stews to the crispy tostones and indulgent desserts. Each recipe captures the heart of Cuban cooking: bold seasonings, fresh ingredients, and techniques passed down through generations. Whether you’re hosting a themed dinner or simply craving a taste of Havana’s vibrant street food, these recipes will guide you through an unforgettable culinary journey—and have you coming back for seconds every time.
