Growing up in a small town in the Midwest, my exposure to different cuisines was quite limited. It wasn’t until I went away to college in Miami that my culinary horizons expanded dramatically. From the first time I took a bite of a crispy croqueta oozing with bechamel and ham, I was hooked on the vibrant flavors of Cuban cuisine.
The comfort foods like ropa vieja (shredded beef stew), picadillo (ground beef hash), and arroz con pollo (chicken and rice) reminded me of home, but with such unique and enticing seasoning combinations of garlic, cumin, oregano and tangy citrus. Foods like vaca frita (crispy beef), masitas de puerco (pork fritters) and marinated lechon asado (roast pork) opened my eyes to the delicious possibilities of twice-fried proteins and mojo criollo marinade.
I loved the iconic Cuban sandwich and basked in the sweet indulgence of fresh churros. But it was the homey, humble dishes from Cuban households that really stole my heart – the comforting congri (rice and red beans), crispy and syrupy maduros (sweet fried plaintains), and satisfying simplicity of ripe avocado drizzled with tart sour orange mojo. Cuban food quickly became my obsession during those college years and beyond.
1. Ropa Vieja (Shredded Beef Stew)
A harmonious blend of tender, shredded beef with a smoky-sweet undertone from the peppers, brightened by tomato acidity and deepened by garlic and cumin. The sauce is rich and complex with a slight tang.
Ingredients:
- 2 lbs flank steak
- 2 large red bell peppers, sliced
- 2 large onions, sliced
- 6 cloves garlic, minced
- 14 oz can crushed tomatoes
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tbsp oregano
- 2 tsp smoked paprika
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Cook time: 2.5-3 hours total
Serves: 6-8 people
- Season flank steak generously with salt and pepper (15 mins before cooking)
- Heat olive oil in a large Dutch oven over medium-high heat. Sear meat on both sides until deeply browned (5-7 mins per side)
- Remove meat, reduce heat to medium, and add onions and peppers to the same pot. Cook until softened (10-12 mins)
- Add garlic, and cook until fragrant (1 minute)
- Pour in the wine, and scrape the bottom of the pot to release browned bits (2-3 mins)
- Add tomatoes, broth, and all seasonings. Bring to simmer
- Return meat to pot, cover, and reduce heat to low. Simmer until fork-tender (2-2.5 hours)
- Remove meat, and shred using two forks (working against the grain)
- Return shredded meat to sauce, simmer uncovered (15-20 mins) until sauce thickens
- Adjust seasonings, garnish with fresh cilantro
Serving suggestion: Serve with white rice, black beans, and sweet plantains (Maduros)
2. Picadillo (Ground Beef Hash)
A savory-sweet combination with a rich, hearty base from the seasoned ground beef, balanced by briny olives and sweet raisins. The dish offers multiple texture contrasts – tender meat, soft potatoes, and crunchy bits from the peppers.
Ingredients:
- 2 lbs lean ground beef
- 1 large onion, finely diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 medium potatoes, peeled and diced small
- 1/3 cup green olives, sliced
- 1/4 cup raisins
- 8 oz tomato sauce
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 2 tbsp capers
Instructions:
- Cook time: 45-50 minutes total
- Serves: 6 people
- Heat olive oil in a large skillet over medium heat
- Add onions and peppers, cook until softened (5-7 mins)
- Add garlic, and cook until fragrant (1 minute)
- Increase heat to medium-high, and add ground beef. Break up meat while cooking until browned (8-10 mins)
- Add diced potatoes, and stir to combine
- Pour in tomato sauce, add cumin, oregano, bay leaves, salt and pepper
- Reduce heat to medium-low, cover and simmer (15-20 mins) until potatoes are tender
- Add olives and raisins, simmer uncovered (10 mins) to meld flavors
- If using capers, add them to the last 5 minutes of cooking
- Remove bay leaves before serving
Serving suggestion: Serve over white rice with sweet plantains or black beans on the side. Many Cubans enjoy this with a fried egg on top.
Note: Traditional picadillo varies by family – some add diced carrots, others include white wine or different dried fruits. This version represents a classic preparation.
3. Moros y Cristianos (Rice and Beans)
Hearty and comforting. The black beans provide an earthy richness that pairs beautifully with the rice.
Ingredients:
- 2 cups aged long-grain white rice
- 3 cups dried black beans
- 2 white onions, finely diced
- 6 cloves garlic, crushed
- 2 green bell peppers
- 3 thick-cut bacon slices
- 3 bay leaves
- 1½ tsp ground cumin
- 1½ tsp oregano
- 5 cups broth or water
- ¼ cup extra virgin olive oil
- Fresh thyme sprigs
- Sea salt and black pepper
Instructions:
- Total cook time: 2.5 hours (including bean prep)
- Serves: 5 to 8 people
- Soak beans overnight in cold water
- Drain beans, add fresh water, simmer with one bay leaf (1 hour)
- In a separate large pot, render bacon slowly until crisp (8-10 mins)
- Remove bacon, reserve for garnish
- In bacon fat, sauté onions until translucent (6-8 mins)
- Add peppers, and cook until soft (5 mins)
- Stir in garlic, cumin, oregano (2 mins)
- Add rice, toast in oil mixture (3-4 mins)
- Pour in cooked beans with their liquid
- Add remaining broth to cover the rice by 1 inch
- Bring to boil, reduce heat immediately
- Cover, and simmer without stirring (20-25 mins)
- Remove from heat, let stand covered (15 mins)
- Fluff gently with a fork, fold in fresh thyme
Serving suggestions:
- Top with crispy bacon bits
- Drizzle with olive oil
- Garnish with fresh herbs
- Serve alongside roasted pork or chicken
- Add avocado slices for contrast
Traditional touches:
- Some families add diced carrots for sweetness
- Others include a splash of dry white wine
- The consistency should be moist but not soupy
- Each grain should remain separate, not clumped
4. Lechon Asado (Roast Pork)
Imagine biting through crackling skin that shatters like glass, revealing impossibly juicy meat beneath, each mouthful delivers waves of citrus-kissed garlic, earthy cumin, and the rich depth of perfectly rendered pork.
Ingredients for the Pork:
- 12 lb bone-in pork shoulder (skin on)
- 1 whole head of garlic
- 3 large sour oranges (or 2 oranges + 2 limes)
- 3 medium yellow onions
- Fresh oregano bundle
- 3 tbsp ground cumin
- 1 tbsp cracked black pepper
- 6 tbsp sea salt
- ½ cup olive oil
- Fresh sage leaves
- Orange zest
For the Mojo Sauce:
- 8 garlic cloves
- 2 sour oranges
- ½ cup olive oil
- Fresh oregano
- Sea salt
Instructions:
- Marination: 36-48 hours
- Cooking: 6-7 hours
- Resting: 45 minutes
- Serves: 15-20 people
- Pat pork completely dry (crucial for skin)
- Score skin in a diamond pattern, careful not to cut meat
- Create deep pockets in beef with a sharp knife
Blend marinade:
- Squeeze citrus juices
- Add herbs, spices, oil
- Pulse until paste forms
- Massage marinade into meat pockets (not skin)
- Cover skin only with salt and pepper
- Refrigerate uncovered for 36-48 hours
- Crush whole garlic head
The morning of cooking:
-
- Remove from fridge (3 hours before)
- Position rack lowest setting
- Preheat oven 285°F
Place in a roasting pan:
-
- Skin side up
- Scatter onion quarters underneath
- Add fresh herbs around the edges
- Pour 1 cup water into the pan
Initial roasting phase:
-
- Cover with foil
- Cook 4 hours
- Baste every hour
- Internal temp should reach 165°F
Crispy skin phase:
-
- Uncover
- Increase heat to 400°F
- Watch carefully
- Cook 30-45 minutes until skin bubbles and crisps
Final phase:
-
- Rest 45 minutes minimum
- Make fresh mojo sauce
- Carve against grain
- Serve skin separately (it’s a delicacy)
Serving suggestions:
- Offer lime wedges
- Fresh mojo sauce on the side
- Pair with yuca, rice, beans
- Crispy skin pieces as garnish
5. Vaca Frita (Crispy Beef)
Amazingly crispy, twice-fried beef is made tender by an initial braise. Punchy flavors from citrus and spices.
Ingredients:
- 3 lbs flank steak
- 1 whole lime
- 8 cloves garlic
- 2 large Spanish onions
- Fresh parsley bunch
- 4 bay leaves
- Coarse sea salt
- Black pepper
- ½ cup good olive oil
- 2 limes for serving
Instructions:
- Initial cooking: 2 hours
- Final crisping: 15-20 minutes
- Serves: 6-8 people
- First phase, Tenderizing:
- Add half the garlic (crushed)
- Drop in bay leaves
- Bring to gentle simmer
- Skim any foam
- Cook 2 hours until fork-tender
- Cooling phase:
- Let meat cool in its broth
- Shred while slightly warm
- Pull apart into long strands
- Season with salt and pepper
- Marination:
- Mince remaining garlic
- Squeeze fresh lime
- Toss with shredded beef
- Let sit 30 minutes
- Prepare onions:
- Slice paper-thin
- Separate into rings
- Season lightly
- The crucial crisping:
- Heat large cast iron until smoking
- Add olive oil
- Work in small batches
- Spread beef in a single layer
- Don’t touch for 3-4 minutes
- Let edges caramelize
- Flip once only
- Add onions last minute
- Final touches:
- Adjust seasoning
- Chop fresh parsley
- Squeeze fresh lime
- Toss everything together
- Cover beef with cold water in large pot
Keys to perfection:
- Patience during the initial cooking
- Shred against the grain
- Don’t overcrowd the pan
- Let it crisp
- Season at each stage
Serving suggestions:
- White rice
- Black beans
- Avocado slices
- Extra lime wedges
- Fresh parsley
- Cold beer alongside
If you do this right, vaca frita should be irresistibly crispy outside while maintaining its succulence inside.
6. Masas de Puerco Fritas (Fried Pork Chunks)
Crisp and golden brown on the outside, unbelievably tender and juicy inside. The mojo marinade packs a garlicky citrus punch.
Ingredients:
- 4 lbs pork shoulder, cut into 2-inch chunks
- Whole head of garlic (bulbs)
- 3 sour oranges (or mix of orange/lime)
- Fresh oregano sprigs
- 3 bay leaves
- 1 white onion
- Sea salt
- Black pepper
- Lard or vegetable oil for frying
- Extra limes for serving
Instructions:
- Marination: Overnight
- Cooking: 1.5 hours
- Final frying: 20 minutes
- Serves: 8 people
- The marinade:
- Squeeze citrus juices
- Strip oregano leaves
- Mix with black pepper
- Slice onion into rings
- Prep the pork:
- Trim excess fat (but not all)
- Cut uniform chunks
- Pat very dry
- Season generously
- First cooking phase:
- Place in a heavy pot
- Add marinade and aromatics
- Cover with water
- Simmer gently for 1.5 hours
- Should be tender but not falling apart
- Crucial resting period:
- Let cool in the liquid
- Remove and dry thoroughly
- Rest uncovered for 30 minutes
- This ensures better crisping
- The frying magic:
- Heat oil to 375°F
- Work in small batches
- Don’t crowd the pot
- Fry until golden brown
- Drain on paper towels
- Salt immediately while hot
- Final flourishes:
- Scatter with fresh oregano
- Serve with lime wedges
- Add quick-pickled onions if desired
- Crush garlic with salt into a paste
Secret tips:
- Cut chunks bigger than you think
- Use enough oil for deep frying
- Let oil return to temperature between batches
- Double-frying creates extra crispiness
- Save cooking liquid for black beans
Serving suggestions:
- Mojo sauce for dipping
- White rice to soak up juices
- Sweet plantains
- Quick-pickled red onions
- Cold Cuban beer
Common pitfalls to avoid:
- Don’t boil too aggressively
- Never crowd the frying pot
- Resist turning too often
- Don’t skip the drying step
7. Arroz con Pollo (Chicken and Rice)
Comforting and full of robust flavors from annatto-tinted rice, tender chicken, and savory vegetables.
Ingredients:
- 6 chicken thighs, bone-in
- 3 cups valencia rice
- 1 large yellow onion
- 3 bells peppers (red and green)
- 1 bottle white wine
- Handful saffron threads
- 6 garlic cloves
- Fresh oregano
- 2 bay leaves
- Sweet peas
- Pimento-stuffed olives
- Chicken stock
- Olive oil
- Small jar roasted peppers
- White wine vinegar splash
- Sea salt & black pepper
Instructions:
- Prep: 30 minutes
- Cooking: 1 hour
- Resting: 15 minutes
- Serves: 6-8 people
- Chicken preparation:
- Let sit at room temp (30 mins)
- Pat dry before cooking
- Keep the skin on for flavor
- The sofrito base:
- Dice onions finely
- Mince garlic by hand
- Slice peppers into strips
- Heat olive oil in large paella pan
- Cook until onions turn golden
- Add garlic last
- Building flavors:
- Brown chicken on both sides
- Remove to plate
- Deglaze with white wine
- Let the wine reduce halfway
- Steep saffron in hot broth
- The rice stage:
- Toast rice in oil briefly
- Add saffron-infused broth
- Return chicken to pan
- Tuck in bay leaves
- Add fresh oregano sprigs
- Season thoughtfully
- The gentle cooking:
- Bring to a soft simmer
- Lower heat immediately
- Cover tightly
- No peeking for 20 mins
- Listen for slight crackling
- Final additions:
- Add peas and olives
- Let steam for 5 more minutes
- Rest uncovered (15 mins)
- Garnish with roasted peppers
- Season generously with salt
Kitchen wisdom:
- Never stir after initial mixing
- Listen for socarrat (crispy bottom)
- Use the right pan, wide and shallow.
- Keep heat consistent
- Trust your senses
Special touches:
- Beer can substitute for wine
- Add chorizo for extra flavor
- Roasted peppers add smokiness
- Vinegar brightens at the end
- Fresh herbs make it sing
8. Boliche (Eye Round Stuffed with Chorizo)
Juicy beef eye round stuffed with a zesty, heavily spiced chorizo filling. Savory, bold, and deeply satisfying.
Ingredients for the Meat:
- 4 lb eye of round roast
- 2 Spanish chorizo links
- 12 garlic cloves
- 2 oranges
- 3 limes
- Fresh thyme
- Oregano sprigs
- Cumin seeds
- Black peppercorns
- Sea salt
For the Braising:
- 2 large yellow onions
- 3 carrots
- 2 celery stalks
- Fresh bay leaves
- Dry white wine
- Beef stock
- Olive oil
Instructions:
- Preparation: 24 hours
- Cooking: 3-4 hours
- Resting: 30 minutes
- Serves: 8-10 people
- The Day Before:
- Grind cumin seeds
- Add citrus juices
- Chop fresh herbs
- Prepare meat:
- Cut pocket through the center
- Stuff with whole chorizo
- Tie with butcher’s twine
- Coat with marinade
- Refrigerate overnight
- Cooking Day Prep:
- Bring meat to room temp (2 hours)
- Slice vegetables chunky
- Heat oven to 325°F
- Pat meat dry, keeping seasonings
- The Sear:
- Heat Dutch oven until smoking
- Brown meat on all sides
- Work slowly for a good crust
- Remove and rest
- Building the Braise:
- Cook vegetables in the same pot
- Add a splash of wine to deglaze
- Layer in aromatics
- Return meat to pot
- Add stock halfway up meat
- Low and Slow:
- Cover tightly
- Check at 2.5 hours
- Baste occasionally
- Add liquid if needed
- Cook until fork-tender
- Finishing Touches:
- Rest meat properly
- Reduce sauce if needed
- Slice against grain
- Arrange vegetables around
- Spoon sauce over
- Create marinade paste:
- Crush garlic with salt
Kitchen Notes:
- Choose meat with good marbling
- Don’t rush the searing
- Keep temperature steady
- Let it rest before slicing
Serving Suggestions:
- White rice to soak up juices
- Cuban-style black beans
- Warm crusty bread
- Fresh parsley garnish
- Extra sauce on the side
9. Tamales Cubanos (Cuban Tamales)
A delicate corn masa envelope revealing succulent, spice-laden pork filling. Each bite offers a complex layering of flavors of earthy corn, rich meat, and subtle hints of cumin and garlic, wrapped in a tender banana leaf package.
Ingredients:
- 3 cups masa harina
- 2 lbs pork shoulder
- 6 banana leaves
- 1 white onion
- 8 garlic cloves
- Ground cumin
- Dried oregano
- Pork stock
- Lard
- Salt and pepper
- Citrus zest
Filling Preparation:
- Slow-cook pork
- Shred meticulously
- Season aggressively
- Cool completely
Masa Construction:
- Mix masa with rendered fat
- Knead until silky
- Rest for hydration
Assembly Technique:
- Layer banana leaf
- Spread thin masa layer
- Add precise meat portion
- Fold carefully
- Tie with kitchen twine
Cooking Method:
- Steam 2-3 hours
- Low, consistent heat
- Check water levels
- Listen for subtle sizzle
Serving Secrets:
- Serve immediately
- Pair with citrus sauce
- Garnish with fresh herbs
- Offer cold beer alongside
10. Chicharrones de Pollo (Crispy Chicken Bites)
Bursting with citrusy garlic flavors, these addictively crunchy fried chicken bites are hard to stop eating!
Ingredients:
- 4 lbs chicken thighs
- 6 garlic cloves
- 3 limes
- Fresh oregano
- Cornstarch
- Sea salt
- Ground cumin
- Cayenne pepper
- Vegetable oil
- White vinegar
Marinade Magic:
- Crush garlic
- Blend citrus
- Infuse herbs
- Coat chicken thoroughly
- Refrigerate 4-6 hours
Coating Technique:
- Mix dry ingredients
- Create a light, crispy layer
- Shake off excess
- Multiple coating passes
Frying Process:
- Oil temperature critical (375°F)
- Small batch technique
- Golden brown perfection
- Drain immediately
- Salt while hot
Serving Recommendations:
- Lime wedges
- Spicy dipping sauce
- Quick-pickled onions
- Cold beer
- Fresh cilantro garnish
Pro Tips:
- Use bone-in thighs
- Pat chicken extremely dry
- Never overcrowd fryer
- Rest meat before coating
- Listen for perfect sizzle
11. Croquetas de Jamon (Ham Croquettes
Crisp golden exterior shattering into creamy, silky interior studded with delicate ham pieces. Each bite delivers a luxurious balance of béchamel smoothness and intense Cuban-Spanish flavor complexity.
Ingredients:
- 1 lb quality dry-cured ham
- 4 tbsp butter
- ½ cup flour
- 2 cups whole milk
- 2 eggs
- Breadcrumbs
- Nutmeg
- White pepper
- Sea salt
- Vegetable oil for frying
Preparation Stages:
- Béchamel Foundation
- Melt butter slowly
- Whisk flour carefully
- Add milk incrementally
- Cook until thickened
- Incorporate ham bits
- Cooling Process
- Spread mixture thin
- Refrigerate 2-3 hours
- Allow complete solidification
- Coating Technique
- Form uniform cylinders
- Triple coating method
- Egg wash
- Fine breadcrumbs
- Freeze briefly
Frying Secrets:
- Oil temperature: 375°F
- Small batch technique
- Golden brown perfection
- Drain on wire rack
- Salt immediately
Serving Suggestions:
- Garlic aioli
- Quick pickled vegetables
- Chilled white wine
- Fresh lemon wedges
12. Fricase de Pollo (Chicken Stew)
Homey and comforting, tender chicken simmers in a tomato-based sauce with potatoes, olives and capers.
Ingredients:
- 4 whole chicken legs
- 2 large white onions
- 6 garlic cloves
- 2 bell peppers
- Dry white wine
- Chicken stock
- Olives with pimentos
- Fresh bay leaves
- Dried oregano
- Cumin seeds
- Lime juice
- Olive oil
Preparation Stages:
- Chicken Preparation
- Season aggressively
- Brown deeply
- Create fond in pot
- Flavor Building
- Sauté aromatics
- Deglaze with wine
- Layer spices carefully
- Slow Cooking
- Gentle simmer
- Cover tightly
- Let flavors marry
Cooking Method:
- Low heat
- 2-3 hours
- Check liquid levels
- Stir minimally
Serving Suggestions:
- White rice
- Fresh cilantro
- Lime wedges
- Crusty bread
13. Congri (Rice and Red Beans)
Hearty and comforting, these red beans cooked with rice have an earthy richness from bacon and spices.
Ingredients:
- 2 cups black beans
- 3 cups long-grain rice
- 1 large white onion
- 4 garlic cloves
- Green bell pepper
- Cumin seeds
- Bay leaves
- Olive oil
- Pork belly (optional)
- Fresh oregano
Preparation Stages:
- Bean Foundation
- Soak beans overnight
- Slow simmer
- Season carefully
- Rice Integration
- Toast rice
- Layer beans
- Controlled moisture
- Flavor Development
- Render pork fat
- Sauté aromatics
- Build a deep flavor base
Cooking Technique:
- Low, steady heat
- Cover tightly
- Minimal stirring
- Allow natural melding
Serving Suggestions:
- Fresh cilantro
- Lime wedges
- Crispy pork cracklings
- Avocado slices
14. Maduros (Sweet Fried Plantains)
Ripe sweet plantains caramelized to crispy perfection on the outside while luscious and syrupy inside.
Essential Ingredients:
- Ripe black plantains
- High-smoke point oil
- Sea salt
- Ground cinnamon
- Raw turbinado sugar
Ripeness Selection:
- Completely black skin
- Soft when pressed
- Almost mushy texture
- No green remaining
- Maximum natural sweetness
Preparation Technique:
- Plantain Preparation
- Diagonal slice (45-degree angle)
- 1/2 inch thick cuts
- Uniform thickness critical
- Pat dry
- Frying Method
- Cast iron skillet preferred
- Oil temperature 350-375°F
- Medium-high heat
- Work in small batches
- Do not overcrowd pan
- Caramelization Process
- First side: 2-3 minutes
- Golden brown edges
- Slight sugar crystallization
- Flip once carefully
- Second side: 1-2 minutes
Finishing Touches:
- Drain on wire rack
- Sprinkle sea salt
- Light cinnamon dust
- Optional sugar crystals
Serving Suggestions:
- Room temperature
- Alongside roast meats
- Breakfast accompaniment
- Dessert option
15. Yuca con Mojo (Boiled Yuca with Garlic Sauce)
Yuca’s mild, starchy flavor is brightened by a powerfully garlicky citrus mojo sauce.
Essential Ingredients:
- Fresh yuca root
- Whole garlic bulbs
- Sour oranges
- Extra virgin olive oil
- White onion
- Fresh oregano
- Sea salt
- Black peppercorns
Yuca Preparation:
- Root Selection
- Choose firm, unblemished roots
- No soft spots
- Minimal fiber strands
- Pale yellow interior
- Cleaning Process
- Peel thick skin
- Remove woody core
- Cut into uniform chunks
- Rinse thoroughly
- Boiling Technique
- Salt water generously
- Gentle rolling boil
- Cook until fork-tender
- Approximately 20-25 minutes
- Drain immediately
Mojo Sauce Construction:
- Crush garlic into paste
- Press citrus juices
- Steep with herbs
- Warm olive oil
- Quick emulsification
Serving Recommendations:
- Warm sauce poured over
- Garnish with raw onions
- Fresh herb sprinkle
- Serve immediately
16. Empanadas (Savory Turnovers)
Flaky pastry pockets stuffed with a savory picadillo filling of ground beef, tomatoes, olives and raisins.
Pastry Ingredients:
- All-purpose flour
- Cold unsalted butter
- Ice water
- Egg for wash
- Sea salt
Filling Components:
- Ground beef
- Sofrito base
- Garlic
- Cumin
- Green olives
- Raisins
- White wine
Pastry Technique:
- Dough Creation
- Cold butter method
- Minimal handling
- Rest for 1 hour
- Thin, uniform rolling
- Filling Preparation
- Brown meat slowly
- Build flavor layers
- Deglaze with wine
- Cool completely
- Assembly Process
- Cut perfect circles
- Precise filling portion
- Crimp edges carefully
- Egg wash exterior
Cooking Method:
- Deep fry at 375°F
- Golden brown
- Drain on wire rack
- Rest briefly
Serving Suggestions:
- Fresh lime
- Cilantro garnish
- Spicy dipping sauce
17. Pollo al Ajillo (Garlic Chicken)
Seared chicken smothered in a garlic-rich sauce that’s bright and zesty from lime and white wine.
Master Ingredient List:
- Russet potatoes
- Ground beef
- White onions
- Green bell peppers
- Garlic
- Cumin
- Green olives
- Breadcrumbs
- Eggs
- Fresh parsley
- Sea salt
- Black pepper
Potato Preparation:
- Potato Technique
- Boil until tender
- Cool completely
- Mash smoothly
- No lumps allowed
- Add butter sparingly
- Picadillo Filling
- Slow cook ground beef
- Caramelize onions
- Add spices carefully
- Cool thoroughly
- Chop olives finely
- Assembly Process
- Wet hands
- Create potato sphere
- Add meat center
- Seal completely
- No leakage permitted
Coating Method:
- Egg wash
- Breadcrumb layer
- Double coating
- Crisp exterior
Cooking Technique:
- Deep fry 375°F
- Golden brown
- Drain excess oil
- Rest briefly
Serving Suggestions:
- Fresh lime wedges
- Cilantro garnish
- Spicy dipping sauce
18. Masitas de Puerco (Pork Fritters)
Crispy fried morsels with an irresistibly light, airy interior studded with juicy pork.
Master Ingredient List:
- Pork shoulder
- Sour oranges
- Garlic
- Cumin
- Oregano
- White onions
- Sea salt
- Black pepper
- Vegetable oil
Preparation Stages:
- Meat Selection
- Choose fatty pork shoulder
- Trim excess
- Cut uniform chunks
- Pat completely dry
- Marinade Technique
- Crush garlic
- Blend citrus juice
- Add spices
- Coat meat thoroughly
- Refrigerate 4-6 hours
- Initial Cooking
- Slow simmer in marinade
- Tenderize meat
- Develop deep flavors
- Cool completely
- Frying Method
- High heat
- Oil temperature 375°F
- Small batch technique
- Golden brown exterior
- Crispy edges
Finishing Touches:
- Drain on wire rack
- Salt immediately
- Fresh herb garnish
19. Papas Rellenas (Stuffed Potatoes)
Creamy mashed potatoes stuffed with a savory picadillo filling, then breaded and fried to crispy perfection.
Essential Ingredients:
- Russet potatoes
- Ground beef
- White onions
- Green bell peppers
- Garlic cloves
- Cumin
- Green olives
- Breadcrumbs
- Fresh eggs
- Sea salt
- Black pepper
Potato Mastery:
- Potato Preparation
- Select starchy potatoes
- Boil until tender
- Mash smoothly
- No lumps permitted
- Cool completely
- Picadillo Filling
- Slow-cook ground beef
- Caramelize onions
- Layer spices carefully
- Add chopped olives
- Cool thoroughly
- Precise Assembly
- Use wet hands
- Create potato sphere
- Insert meat center
- Seal completely
- No structural compromise
Coating Technique:
- Triple-layer coating
- Egg wash
- Breadcrumb seal
- Crisp golden exterior
Cooking Method:
- Deep fry 375°F
- Golden brown perfection
- Drain excess oil
- Rest briefly
Serving Experience:
- Fresh lime wedges
- Cilantro garnish
20. Bistec de Palomilla (Thin Steak)
Seared thin steaks smothered in a punch of garlic, lime and onions for maximum Cuban flavor.
Essential Ingredients:
- Thin-cut top sirloin
- Sour oranges
- Fresh garlic
- White onions
- Sea salt
- Black pepper
- Olive oil
- Fresh oregano
- Lime wedges
Steak Preparation:
- Meat Selection
- Choose top sirloin
- Slice extremely thin
- Pound to paper thickness
- Tenderize carefully
- Marinade Technique
- Crush garlic into paste
- Blend citrus juices
- Add minced herbs
- Coat meat thoroughly
- Refrigerate 2-3 hours
- Cooking Method
- Cast iron skillet
- Extremely high heat
- Quick sear
- 1-2 minutes per side
- Maintain juiciness
Finishing Touches:
- Caramelized onions
- Fresh herb garnish
- Lime wedges
21. Tamal en Cazuela (Tamale Pie)
Comforting casserole with a flavorful picadillo filling topped with soft, tender masa dough.
Essential Ingredients:
- Fresh corn
- Ground pork
- White onions
- Bell peppers
- Garlic
- Cumin
- Corn masa
- Chicken stock
- Olive oil
- Fresh herbs
Preparation Stages:
- Corn Preparation
- Fresh corn kernels
- Blend portion into masa
- Reserve whole kernels
- Extract maximum flavor
- Meat Filling
- Brown ground pork
- Develop sofrito base
- Layer complex spices
- Cool completely
- Casserole Construction
- Layer corn masa
- Integrate meat filling
- Create uniform texture
- Avoid air pockets
Cooking Method:
- Slow bake
- Covered
- 375°F
- 1-1.5 hours
- Allow natural melding
22. Puerco Asado (Roast Pork)
Impossibly succulent and flavorful pork shoulder infused with garlic, citrus and spices under a crispy skin.
Essential Ingredients:
- Whole pork shoulder
- Sour oranges
- Fresh garlic
- White onions
- Fresh oregano
- Cumin seeds
- Bay leaves
- Olive oil
- Sea salt
- Black pepper
Preparation Stages:
- Meat Selection
- Choose bone-in shoulder
- Fat cap intact
- Uniform marbling
- Room temperature before cooking
- Marinade Technique
- Crush garlic into paste
- Blend citrus juices
- Create deep spice mixture
- Penetrate meat thoroughly
- Refrigerate 24-36 hours
- Roasting Method
- Low temperature (325°F)
- Covered initially
- Uncovered for crispy skin
- Baste periodically
- Internal temp 195°F
Finishing Touches:
- Rest 30 minutes
- Slice against grain
- Crispy skin separate
Serving Recommendations:
- White rice
- Black beans
- Cilantro garnish
- Mojo sauce
23. Camarones al Ajillo (Shrimp in Garlic Sauce)
Succulent shrimp drenched in an aromatic garlic-lime sauce filled with bright, punchy flavors.
Ingredients: large shrimp, garlic cloves, olive oil, lime juice, white wine, parsley, red pepper flakes, salt and pepper
Cook time: 15 minutes
-
Essential Ingredients:
- Large wild-caught shrimp
- Fresh garlic
- Extra virgin olive oil
- White wine
- Fresh parsley
- Red pepper flakes
- Sea salt
- Black pepper
- Lime
Preparation Stages:
- Shrimp Selection
- Large size
- Wild-caught preferred
- Clean thoroughly
- Pat completely dry
- Flavor Development
- Crush garlic intensely
- Create infused oil
- Layer spice carefully
- Build complex base
- Cooking Method
- Cast iron skillet
- High heat
- Quick sear
- 2-3 minutes total
- Maintain moisture
Finishing Touches:
- Fresh herb garnish
- Lime squeeze
- Serve immediately
Serving Recommendations:
- Crusty bread
- White rice
- Cold white wine
24. Platanos Maduros Rellenos (Stuffed Sweet Plantains)
Sweet, ripe plantains stuffed with a savory picadillo filling for an irresistible sweet-and-savory combination.
Essential Ingredients:
- Extremely ripe black plantains
- Ground beef
- Sofrito base
- Garlic
- Onions
- Cheese
- Cumin
- Olive oil
- Sea salt
Preparation Stages:
- Plantain Selection
- Completely black skin
- Soft to touch
- Maximum natural sweetness
- Remove tough ends
- Filling Preparation
- Brown ground beef
- Create sofrito base
- Layer complex spices
- Cool thoroughly
- Stuffing Technique
- Slice lengthwise
- Carefully hollow
- Stuff with meat mixture
- Seal edges
Cooking Method:
- Cast iron skillet
- Medium-high heat
- Caramelize exterior
- Cook until golden
Finishing Touches:
- Fresh cilantro
- Lime wedges
- Optional cheese topping
25. Sopa de Platano Verde (Green Plantain Soup)
A hearty, comforting soup made velvety smooth with pureed green plantains as the base.
Essential Ingredients:
- Unripe green plantains
- Chicken stock
- White onions
- Garlic
- Culantro or cilantro
- Cumin
- Olive oil
- Sea salt
- White pepper
Preparation Stages:
- Plantain Selection
- Choose firm green plantains
- No yellow spots
- Thick, sturdy skin
- Slice carefully
- Soup Base
- Sauté aromatics
- Build flavor foundation
- Layer spices
- Create depth
- Cooking Method
- Simmer slowly
- Blend plantains
- Create creamy texture
- Maintain consistency
Finishing Touches:
- Fresh herb garnish
- Lime squeeze
- Optional cream drizzle
Conclusion
Cuban cuisine has truly captured my heart and palate over the years. From the bold flavors and ingenious use of citrus to the comforting stews and crispy twice-fried proteins, there is so much to love. Cuban food represents the blending of cultures and cuisines that is part of the immigrant experience. It marries Spanish, Caribbean, African and even Chinese influences into vibrant, soul-satisfying dishes.
Whether it’s an ultra-tender lechon asado roast pork for a celebration or a humble plate of congri rice and beans, Cuban food exemplifies how to make the most of simple ingredients through zealous seasoning and time-honored techniques. It’s rustic yet refined, hearty yet bright and zesty.