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)
Beefy flavors accented by tomatoes, peppers, and garlic. Tender shredded beef in a rich, flavorful sauce.
Ingredients: flank steak, tomatoes, green bell peppers, onions, garlic, cumin, oregano, red wine vinegar, olive oil, beef broth, bay leaves
- Cook time: 3-4 hours
- In a dutch oven, sear the flank steak in batches until browned on both sides. Remove and set aside.
- In the same pot, sauté the onions, garlic, and bell peppers until softened.
- Add the vinegar and deglaze the pot, scraping up any browned bits.
- Return the steak and any juices to the pot. Add the broth, tomatoes, bay leaves, cumin, oregano, and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 3-4 hours until beef is fall-apart tender.
- Shred the beef directly in the pot using two forks. Adjust seasoning if needed.
2. Picadillo (Ground Beef Hash)
Salty, savory, and slightly sweet flavors from raisins and olives. A Cuban comfort food classic. Ingredients: ground beef, onions, garlic, cumin, oregano, tomato sauce, raisins, green olives, capers, white wine vinegar, olive oil
- Cook time: 30 minutes
- In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat.
- Add the onions and garlic, sauté for 2-3 minutes until fragrant.
- Stir in the cumin, oregano, tomato sauce, raisins, olives, capers, vinegar, and season with salt and pepper.
- Reduce heat to medium-low and simmer for 15-20 minutes, allowing flavors to meld.
- Taste and adjust seasoning as needed. Serve over rice.
3. Moros y Cristianos (Rice and Beans)
Hearty and comforting. The black beans provide an earthy richness that pairs beautifully with the rice.
Ingredients: long grain white rice, black beans, green bell pepper, onion, garlic, ham or bacon, bay leaves, cumin, oregano
Cook time: 1 hour
- Soak the dried black beans overnight, then drain and rinse.
- In a pot, cook the ham/bacon until crispy. Remove and set aside, leaving fat in pot.
- Sauté the bell pepper, onion, and garlic in the bacon fat until soft.
- Add the drained beans, bay leaves, cumin, oregano and enough water or broth to cover by 2 inches.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes until beans are very soft.
- In another pot, cook the rice according to package instructions.
- Remove bay leaves from beans. Mash about 1/2 cup of the cooked beans and stir back into pot to thicken sauce.
- Add the cooked rice and reserved crispy ham/bacon to the bean pot. Stir to combine well.
4. Lechon Asado (Roast Pork)
Crispy, crackling skin gives way to juicy, succulent pork infused with citrus and garlic flavors. A Cuban centerpiece dish.
Ingredients: pork shoulder or leg, garlic, oregano, cumin, sour orange juice (or mix orange juice and lime juice), olive oil, salt and pepper
Cook time: 4-6 hours
- Using a knife, make shallow cuts all over the pork and stuff with slivers of garlic.
- Make a marinade by mixing the remaining garlic, oregano, cumin, citrus juices, olive oil, salt and pepper.
- Place pork in a roasting pan and rub all over with the marinade. Cover and marinate for at least 4 hours, up to overnight.
- Pre-heat oven to 300°F.
- Uncover the pork and cook for 4-6 hours, basting every 30 minutes with the pan juices, until the interior reaches 185°F.
- For extra crispy skin, broil for 3-5 minutes at the very end. Let rest 15 minutes before slicing.
5. Vaca Frita (Crispy Beef)
Amazingly crispy, twice-fried beef is made tender by an initial braise. Punchy flavors from citrus and spices.
Ingredients: flank steak, lime juice, orange juice, garlic, cumin, oregano, vegetable oil for frying, onions
Cook time: 3 hours (includes frying time)
- In a pot, combine steak, citrus juices, garlic, cumin, oregano and enough water to cover. Bring to a boil.
- Reduce heat and simmer for 2 hours until beef is very tender. Remove and let cool slightly.
- Once cool enough to handle, shred the beef into thin strips/shards using two forks.
- Heat 2 inches of vegetable oil in a skillet to 350°F. Fry the shredded beef in batches for 2-3 minutes until crispy.
- Remove fried beef and drain on a paper towel-lined plate. Season with salt.
- In the remaining oil, fry the onions until crispy. Toss the crispy beef and onions together before serving.
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: pork shoulder, garlic, cumin, oregano, sour orange juice, lime juice, vegetable oil for frying, salt
Cook time: 1.5 hours (includes marinating)
- Cut the pork shoulder into 1-inch cubes. Make a marinade with the garlic, cumin, oregano, citrus juices and salt.
- Add the pork chunks and toss to coat. Marinate for 1 hour at room temp or up to overnight in the fridge.
- Fill a heavy bottomed pot or Dutch oven 1/3 full with vegetable oil. Heat to 350°F.
- In batches, fry the pork chunks for 3-4 minutes until crispy and cooked through.
- Drain the fried pork on a paper towel-lined plate and season immediately with more salt if needed.
- Serve hot with rice, beans, and lime wedges for squeezing over the top.
7. Arroz con Pollo (Chicken and Rice)
Comforting and full of robust flavors from annatto-tinted rice, tender chicken, and savory vegetables.
Ingredients: chicken pieces, annatto oil or bijol, onions, bell peppers, garlic, tomato sauce, chicken broth, white rice, green peas, capers, pimento-stuffed olives, dry white wine, cumin, oregano
Cook time: 1.5 hours
- Season the chicken with salt, pepper, cumin and oregano.
- In a large pot or dutch oven, heat the annatto oil over medium-high heat. Brown the chicken pieces on all sides and remove to a plate.
- In the same pot, sauté the onions, peppers and garlic until soft, about 5 minutes.
- Deglaze the pot with the white wine, scraping up any browned bits.
- Add the tomato sauce, chicken broth, rice, peas, capers, olives and the browned chicken pieces and accumulated juices back to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until rice is tender.
- Remove from heat and let stand covered for 5-10 minutes before serving.
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: whole beef eye round, Spanish chorizo, green bell pepper, onion, garlic, tomato sauce, dry white wine, oregano, cumin, salt and pepper
- Cook time: 3 hours
- Using a sharp knife, make a horizontal slit along the length of the beef to create a pocket. Be careful not to cut all the way through.
- For the filling, remove chorizo from casings and crumble into a skillet. Cook until browned and fat is rendered.
- Add the pepper, onion and garlic and sauté for 2-3 minutes until fragrant.
- Stir in the tomato sauce, wine, oregano, cumin, salt and pepper. Simmer for 5 minutes to blend flavors.
- Stuff the chorizo filling into the beef pocket and tie closed with kitchen string.
- Heat a dutch oven over high heat and sear the beef on all sides until browned.
- Add just enough broth or water to come 1-inch up the sides. Cover and transfer to 325°F oven.
- Braise for 2.5-3 hours, basting occasionally, until beef is fork-tender.
- Remove strings, slice, and serve boliche drizzled with the braising liquid.
9. Tamales Cubanos (Cuban Tamales)
Savory tamales made with masa dough and pork filling, wrapped and steamed in plantain leaves.
Ingredients: masa harina, lard/vegetable shortening, chicken broth, baking powder, salt, pork shoulder, onion, garlic, tomato sauce, cumin, oregano, green olives, raisins, plantain leaves
Cook time: 3 hours
- Make masa dough by mixing masa harina, melted lard, broth, baking powder and salt until combined.
- For filling, braise pork shoulder with aromatics, spices, tomato sauce, olives and raisins until tender.
- Let pork cool slightly then shred meat with two forks, discarding bones/fat.
- Lay out plantain leaves and spread masa dough into a rectangular shape on each leaf.
- Place a line of the shredded pork filling down the center.
- Fold long sides of the leaf over the filling, then fold up the narrow ends to completely enclose the filling.
- Tie tamales tightly with kitchen string to secure the wrapping.
- In a steamer pot, prop up the tamales with a steamer insert or rack. Steam for 2-2.5 hours until masa pulls away from leaves.
10. Chicharrones de Pollo (Crispy Chicken Bites)
Bursting with citrusy garlic flavors, these addictively crunchy fried chicken bites are hard to stop eating!
Ingredients: chicken thighs or drumsticks, garlic, lime juice, orange juice, oregano, cumin, vegetable oil for frying, salt and pepper
Cook time: 1 hour (includes marinating time)
- Cut chicken into 1-inch pieces and place in a shallow dish.
- Make a marinade by mixing the garlic, citrus juices, oregano, cumin, salt and pepper.
- Pour marinade over chicken, tossing to coat. Cover and marinate for 30-60 minutes.
- Fill a heavy pot or dutch oven 1/3 full with vegetable oil and heat to 350°F.
- Working in batches, fry the marinated chicken for 5-7 minutes until crispy and cooked through.
- Drain chicharrones on a paper towel-lined plate and season with more salt while hot.
- Serve with lime wedges for squeezing over the top.
11. Croquetas de Jamon (Ham Croquettes
Crispy fried croquettes with a velvety béchamel interior studded with smoky ham. Dipped in zesty garlic-lime sauce.
Ingredients: cooked ham, butter, flour, milk, nutmeg, eggs, breadcrumbs, vegetable oil for frying, garlic, lime juice, parsley
Cook time: 1 hour
- Make a béchamel sauce by melting butter, whisking in flour to make a roux. Slowly whisk in milk and cook until thickened, seasoning with nutmeg, salt and pepper.
- Let béchamel cool slightly then mix in the diced ham.
- Using your hands, form the ham mixture into cylinders or croquette shapes.
- Dip each croquette in beaten egg, then coat in breadcrumbs, patting to adhere.
- Heat 2-3 inches of vegetable oil in a pot to 350°F. Fry the breaded croquettes for 2-3 minutes until golden brown.
- For the sauce, mix garlic, lime juice, parsley and a pinch of salt.
- Serve croquetas warm with the garlicky dipping sauce on the side.
12. Fricase de Pollo (Chicken Stew)
Homey and comforting, tender chicken simmers in a tomato-based sauce with potatoes, olives and capers.
Ingredients: chicken pieces, onion, garlic, tomato sauce, chicken broth, potatoes, green olives, capers, dry white wine, bay leaves, oregano, cumin
Cook time: 1.5 hours
- Season the chicken with salt, pepper, oregano and cumin.
- In a dutch oven, brown the chicken pieces in batches in a little oil until golden on all sides. Remove and set aside.
- In the same pot, sauté the onions and garlic until soft, about 3 minutes.
- Deglaze pot with the white wine, scraping up any browned bits.
- Add the tomato sauce, broth, potatoes, olives, capers and bay leaves.
- Return browned chicken pieces to the pot, nestling them into the sauce.
- Bring to a boil, then reduce heat to low. Simmer for 45-60 minutes until chicken is very tender and potatoes are cooked through.
- Remove bay leaves before serving. Garnish with chopped parsley.
13. Congri (Rice and Red Beans)
Hearty and comforting, these red beans cooked with rice have an earthy richness from bacon and spices.
Ingredients: dried red kidney beans, bacon, onion, green bell pepper, garlic, white rice, bay leaves, cumin, oregano, salt and pepper
Cook time: 2 hours (includes soaking time)
- Soak the dried beans overnight in water, then drain and rinse.
- In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, reserving drippings.
- In the bacon drippings, sauté the onion, bell pepper and garlic for 2-3 minutes until fragrant.
- Add the drained beans, bay leaves, cumin, oregano, salt, pepper and enough water/broth to cover by 2 inches.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes until beans are very soft.
- Remove bay leaves. Mash about 1 cup of the cooked beans into the pot to thicken the cooking liquid.
- Add the crumbled bacon and uncooked rice to the pot. Give it a stir.
- Cover and simmer for 20-25 minutes, until rice is tender and liquid is absorbed. Fluff with a fork before serving.
14. Maduros (Sweet Fried Plantains)
Ripe sweet plantains caramelized to crispy perfection on the outside while luscious and syrupy inside.
Ingredients: ripe plantains (with black skins), vegetable oil for frying, cinnamon sugar (mix of sugar and cinnamon)
- Cook time: 15 minutes
- Peel the ripe plantains and cut a lengthwise slit down the ridged edge, then slice diagonally into 1-inch pieces.
- Heat 1⁄2 inch vegetable oil in a skillet over medium-high heat to 350°F.
- Working in batches, fry the plantain pieces for 2-3 minutes per side until golden brown and crispy on the exterior.
- Remove maduros from oil and drain on a paper towel-lined plate.
- While still hot, generously sprinkle the fried sweet plantains with the cinnamon-sugar mixture.
- Serve the sugary, crisp-on-the-outside, tender-in-the-middle maduros warm.
15. Yuca con Mojo (Boiled Yuca with Garlic Sauce)
Yuca’s mild, starchy flavor is brightened by a powerfully garlicky citrus mojo sauce.
Ingredients: yuca (cassava) root, garlic, olive oil, naranja agria (sour orange juice) or fresh lime/orange juice, cumin, oregano, cilantro
Cook time: 1 hour
- Peel the yuca root and cut into 3-inch segments. Place in a pot and cover with salted water.
- Bring to a boil then reduce heat and simmer for 30-40 minutes until easily pierced with a fork. Drain and set aside.
- For the mojo, make a sauce by mincing the garlic and mixing with olive oil, citrus juices, cumin, oregano, salt & pepper.
- Allow the mojo to sit for 30 minutes to allow flavors to blend.
- Before serving, toss the cooked yuca chunks with the mojo sauce and chopped cilantro to coat completely.
- The zingy, garlicky mojo adds incredible flavor to the mild yuca.
16. Empanadas (Savory Turnovers)
Flaky pastry pockets stuffed with a savory picadillo filling of ground beef, tomatoes, olives and raisins.
Ingredients: ground beef, onion, garlic, tomato sauce, green olives, raisins, cumin, oregano, white vinegar, store-bought empanada discs or pie crust dough, egg wash (beaten egg + water)
Cook time: 1 hour
- For the filling, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat.
- Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the tomato sauce, olives, raisins, cumin, oregano, vinegar and salt/pepper to taste.
- Simmer the picadillo filling for 10 minutes to blend the flavors. Let cool slightly.
- On a lightly floured surface, roll out the empanada discs or pie crust to 1/8-inch thickness.
- Place a spoonful of the cooled filling onto one side of each disc. Brush the edges with egg wash.
- Fold the dough over into a half-moon shape and crimp the edges with a fork to seal completely.
- Brush the tops of the empanadas with more egg wash.
- Bake at 400°F for 20-25 minutes until golden brown and crispy.
17. Pollo al Ajillo (Garlic Chicken)
Seared chicken smothered in a garlic-rich sauce that’s bright and zesty from lime and white wine.
Ingredients: chicken pieces, garlic cloves, olive oil, dry white wine, lime juice, oregano, parsley, salt and pepper
Cook time: 1 hour
- Season the chicken pieces with salt, pepper and oregano.
- In a large skillet, heat the olive oil over medium-high heat.
- Working in batches, sear the chicken until golden brown on both sides. Remove and set aside.
- Reduce heat to medium and add more oil along with the whole peeled garlic cloves.
- Cook for 2-3 minutes, stirring frequently, until garlic is lightly browned.
- Deglaze the pan with the white wine, scraping up any browned bits.
- Return the seared chicken pieces to the pan and add the lime juice.
- Cover and simmer for 30-40 minutes, basting frequently with the pan sauce, until chicken is cooked through.
- Remove lid and let sauce reduce slightly if too thin.
- Garnish with chopped parsley before serving chicken smothered in the garlic-lime sauce.
18. Masitas de Puerco (Pork Fritters)
Crispy fried morsels with an irresistibly light, airy interior studded with juicy pork.
Ingredients: pork shoulder, garlic, oregano, cumin, sour orange juice, vegetable oil for frying, all-purpose flour, baking powder, salt
Cook time: 1 hour
- Cut the pork into 1⁄2-inch cubes and place in a shallow dish.
- Make a marinade with the garlic, oregano, cumin, orange juice and salt. Pour over pork and marinate for 30 mins.
- Make a batter by mixing flour, baking powder and enough water to form a pancake batter consistency.
- Heat 1-2 inches of vegetable oil in a heavy pot to 350°F.
- Working in batches, dip the marinated pork cubes into the batter to coat completely.
- Carefully add the battered pork to the hot oil and fry for 3-4 minutes until puffed and golden brown.
- Drain the masitas on a paper towel-lined plate and season immediately with more salt if needed.
- Serve the hot, crispy fritters with sliced limes for squeezing over the top.
19. Papas Rellenas (Stuffed Potatoes)
Creamy mashed potatoes stuffed with a savory picadillo filling, then breaded and fried to crispy perfection.
Ingredients: russet potatoes, ground beef, onion, garlic, tomato sauce, raisins, green olives, cumin, oregano, breadcrumbs, eggs, vegetable oil for frying
Cook time: 1.5 hours
- Bake the russet potatoes at 400°F until easily pierced with a fork, about 1 hour. Let cool slightly.
- For the filling, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat.
- Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the tomato sauce, raisins, olives, cumin, oregano and season with salt and pepper.
- Simmer the picadillo filling for 10 minutes to blend flavors. Let cool slightly.
- Scoop out the insides of the baked potatoes, leaving 1/4-inch thick potato “shells”.
- Mash the scooped potato insides with butter, milk/cream, salt and pepper to make smooth mashed potatoes.
- Fill each potato shell with the mashed potatoes, then make a well in the center to add the picadillo filling.
- In one bowl, beat the eggs. In another bowl, place the breadcrumbs.
- Dip each stuffed potato first in egg, then in breadcrumbs to fully coat.
- Heat 1-inch of vegetable oil in a skillet to 350°F. Fry the breaded papas rellenas for 2-3 minutes per side until crispy and golden brown.
20. Bistec de Palomilla (Thin Steak)
Seared thin steaks smothered in a punch of garlic, lime and onions for maximum Cuban flavor.
Ingredients: top round steak pounded thin, garlic, white onion, lime juice, dry white wine, olive oil, cumin, oregano, salt and pepper
Cook time: 30 minutes
- Pound the steak between plastic wrap until 1/4-inch or less thick all over. Season generously with salt, pepper, cumin and oregano.
- In a large skillet, heat the olive oil over high heat until shimmering hot.
- Add the steaks in a single layer and sear for 2-3 minutes per side until browned with crispy edges.
- Transfer seared steaks to a plate and tent with foil.
- Reduce heat to medium, add a bit more oil if needed. Cook the onions for 2-3 minutes until translucent.
- Add garlic and cook for 1 minute more until fragrant.
- Deglaze the pan with the white wine, scraping up any browned bits.
- Return the seared steaks and any accumulated juices to the skillet.
- Remove from heat and squeeze in the fresh lime juice, tossing the steaks to coat completely.
- Serve the juicy steak palomilla topped with the garlic-lime sauce and cooked onions.
21. Tamal en Cazuela (Tamale Pie)
Comforting casserole with a flavorful picadillo filling topped with soft, tender masa dough.
Ingredients: ground beef, onion, garlic, tomato sauce, raisins, green olives, cumin, oregano, masa harina, chicken broth, butter, baking powder, cheddar cheese
Cook time: 1.5 hours
- For the filling, cook the ground beef in a skillet over medium-high heat until browned and crumbled.
- Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the tomato sauce, raisins, olives, cumin, oregano and season with salt and pepper.
- Simmer the picadillo filling for 10 minutes. Transfer to a greased baking dish.
- In a bowl, mix the masa harina with the chicken broth, melted butter, baking powder and salt until combined into a dough.
- Spread the masa dough evenly over the top of the picadillo filling in the baking dish.
- Top with grated cheddar cheese.
- Bake at 350°F for 30-40 minutes until the tamale topping is set and lightly golden brown.
- Let stand 5 minutes before serving with extra cheese, sour cream, etc.
23. Puerco Asado (Roast Pork)
Impossibly succulent and flavorful pork shoulder infused with garlic, citrus and spices under a crispy skin.
Ingredients: bone-in pork shoulder, garlic cloves, sour orange juice, lime juice, oregano, cumin, salt and pepper
Cook time: 5-6 hours
- Use a paring knife to make deep cuts all over the pork shoulder. Stuff the cuts with slivers of garlic.
- Make a marinade by mixing the remaining garlic (minced), citrus juices, oregano, cumin, salt and pepper.
- Rub the marinade all over the pork shoulder, getting it into all the cuts. Cover and marinate for at least 4 hours up to overnight.
- Take the pork out of the fridge while you pre-heat the oven to 300°F.
- Place the pork shoulder on a rack in a roasting pan and pour any remaining marinade over the top.
- Roast for 5-6 hours, basting every 45 minutes with the pan juices, until pork is falling off the bone tender.
- For extra crispy skin, broil for 3-5 minutes at the end. Let rest 15-20 minutes before pulling apart into succulent chunks.
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
- Pat the shrimp dry and season all over with salt, pepper and red pepper flakes.
- In a skillet, heat the olive oil over medium heat. Add the whole peeled garlic cloves and cook for 2-3 minutes until lightly golden.
- Add the shrimp in a single layer and cook for 1 minute per side until just starting to turn opaque.
- Remove shrimp from skillet and set aside.
- Add the white wine to the skillet and deglaze, scraping up any browned bits.
- Return shrimp and any juices to the skillet. Add the lime juice and chopped parsley.
- Toss the shrimp in the garlic-lime sauce for 1-2 minutes until completely coated and heated through.
- Serve immediately with crusty bread to soak up the garlic sauce.
24. Platanos Maduros Rellenos (Stuffed Sweet Plantains)
Sweet, ripe plantains stuffed with a savory picadillo filling for an irresistible sweet-and-savory combination.
Ingredients: ripe plantains, ground beef, onion, garlic, tomato sauce, raisins, green olives, cumin, oregano, breadcrumbs, vegetable oil for frying
Cook time: 1 hour
- Peel the ripe plantains and cut a lengthwise slit down the ridged edge, being careful not to cut all the way through.
- For the filling, cook the ground beef in a skillet over medium-high heat until browned and crumbled. Drain excess fat.
- Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the tomato sauce, raisins, olives, cumin, oregano and salt/pepper to taste. Simmer for 10 minutes.
- Stuff the spiced picadillo filling into the lengthwise slits in the plantains. Close gently.
- Prepare a breading station with beaten eggs in one bowl and breadcrumbs in another.
- Dip each stuffed plantain into the egg, then into breadcrumbs to fully coat.
- In a skillet, heat 1/4 inch vegetable oil over medium heat to 350°F.
- Fry the breaded stuffed plantains for 2-3 minutes per side until golden brown.
- Drain on a paper towel-lined plate and let cool slightly before serving.
25. Sopa de Platano Verde (Green Plantain Soup)
A hearty, comforting soup made velvety smooth with pureed green plantains as the base.
Ingredients: green plantains, chicken broth, garlic, onion, cumin, oregano, ham or bacon, white wine vinegar, lime juice, crema or sour cream
Cook time: 1 hour
- Peel and chop the green plantains into 1-inch chunks. Place in a pot and cover with the chicken broth.
- Add the garlic, onion, cumin, oregano and a bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes until plantains are very soft.
- Remove bay leaf. Use an immersion blender to puree the plantain mixture until smooth and velvety.
- In a skillet, cook the ham or bacon until crispy. Add to the pureed soup.
- Finish the soup by stirring in the vinegar and lime juice. Taste and adjust seasoning as needed.
- Serve warm, garnished with a dollop of crema or sour cream and chopped cilantro.
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.