Cuban cuisine is a delightful blend of Spanish, African, and indigenous influences, celebrated for its vibrant flavors and hearty ingredients. From savory meats to flavorful sides, Cuban dishes offer a taste of the island’s rich culinary heritage. Here are some must-try Cuban recipes that capture the essence of this colorful cuisine.
1. Ropa Vieja: The Classic Cuban Dish
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup dry white wine
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup green olives, sliced
- 1/4 cup capers
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Meat: In a large pot, cover the flank steak with water and bring to a boil. Reduce to a simmer and cook until the meat is tender, about 1.5 hours. Shred the meat and set it aside.
- Sauté the Vegetables: Heat oil in a large skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until softened.
- Combine Ingredients: Add the shredded meat, tomatoes, tomato sauce, white wine, cumin, paprika, oregano, and bay leaves to the skillet. Simmer for about 20 minutes.
- Finish and Serve: Stir in olives and capers. Season with salt and pepper. Garnish with fresh cilantro and serve with rice and black beans.
Why This Recipe? Ropa Vieja, meaning “old clothes” in Spanish, is a traditional Cuban dish that turns shredded beef into a flavorful, savory meal. Its rich tomato base and mix of spices make it a comforting and delicious choice for any occasion.
2. Cuban Black Beans: A Hearty Side Dish
Ingredients:
- 1 lb black beans, soaked overnight
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, cover beans with fresh water and bring to a boil. Simmer for 1-2 hours until tender.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until tender.
- Combine Ingredients: Add the sautéed vegetables, diced tomatoes, bay leaf, cumin, oregano, and vinegar to the beans. Simmer for 30 minutes.
- Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve alongside rice and plantains.
Why This Recipe? Cuban Black Beans are a staple side dish known for their rich, savory flavor. They’re perfect for pairing with rice or enjoying as a hearty main dish for vegetarians.
3. Cuban Mojo Marinated Pork: A Flavorful Roast
Ingredients:
- 3 lbs pork shoulder
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a bowl, mix together orange juice, lime juice, garlic, oregano, cumin, paprika, and olive oil.
- Marinate the Pork: Season the pork shoulder with salt and pepper. Place it in a resealable bag or dish, pour the marinade over the pork, and refrigerate for at least 4 hours, preferably overnight.
- Roast: Preheat your oven to 350°F (175°C). Remove the pork from the marinade and place it in a roasting pan. Roast for about 3 hours, or until the pork is tender and easily shreds with a fork.
- Serve: Let the pork rest before shredding. Serve with rice, black beans, and fried plantains.
Why This Recipe? Cuban Mojo Marinated Pork is renowned for its tangy, garlicky flavor, achieved through a marinade of citrus juices and spices. It’s a quintessential Cuban dish that’s perfect for family gatherings or festive occasions.
4. Cuban Tostones: Twice-Fried Plantains
Ingredients:
- 3 green plantains
- 4 cups vegetable oil
- Salt to taste
Instructions:
- Prepare Plantains: Peel the plantains and cut them into 1-inch slices.
- Fry: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the plantain slices for about 2-3 minutes, or until golden and slightly crispy. Remove and drain on paper towels.
- Flatten and Fry Again: Using a flat object like the bottom of a glass, gently flatten each fried plantain slice. Return to the hot oil and fry for an additional 2 minutes, or until crispy.
- Season and Serve: Remove from oil, drain, and season with salt. Serve warm as a crunchy, savory snack.
Why This Recipe? Tostones are a popular Cuban snack that’s crispy on the outside and tender on the inside. They’re perfect for dipping in a garlic sauce or enjoying on their own.
5. Cuban Yuca with Garlic Sauce: A Delicious Side
Ingredients:
- 2 lbs yuca (cassava), peeled and cut into chunks
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh lime juice
- Salt and pepper to taste
Instructions:
- Cook Yuca: Boil the yuca chunks in salted water for about 30 minutes, or until tender. Drain and set aside.
- Prepare Garlic Sauce: In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and stir in lime juice.
- Serve: Pour the garlic sauce over the cooked yuca. Season with salt and pepper.
Why This Recipe? Yuca, also known as cassava, is a starchy root vegetable that’s a staple in Cuban cuisine. It’s complemented perfectly by a zesty garlic sauce, making it a flavorful and satisfying side dish.
6. Cuban Arroz con Pollo (Cuban Rice with Chicken)
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup sliced pimentos (or red bell peppers)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads (optional, for authentic color and flavor)
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions
Brown the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt and pepper, then brown them on all sides in the hot oil. Remove and set aside.
Sauté Vegetables
In the same pot, add the onion, bell pepper, and garlic. Cook until softened and fragrant, about 5 minutes.
Prepare Rice Mixture
Add the rice to the pot and stir well to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice starts to lightly toast.
Add Liquids and Spices
Stir in the tomato sauce, chicken broth, cumin, paprika, saffron (if using), and bay leaf. Mix well to combine.
Cook the Chicken
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Bring to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the rice is cooked and the chicken is tender.
Add Peas and Pimentos
About 10 minutes before the cooking time is up, stir in the frozen peas and pimentos. Continue to cook, covered, until the peas are heated through.
Finish and Serve
Remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with lemon wedges.
Why This Recipe?
Arroz con Pollo is a quintessential Cuban dish that offers a one-pot meal full of vibrant flavors and comforting ingredients. The combination of spices, vegetables, and tender chicken makes it a hearty and satisfying dish.
7. Cuban Lechón Asado (Roast Pork)
Ingredients:
- 4 lbs pork shoulder or pork butt
- 1/4 cup olive oil
- 1/4 cup sour orange juice (or a mix of orange juice and lime juice)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon oregano (dried)
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
Instructions
Prepare Marinade
In a bowl, mix the olive oil, sour orange juice, minced garlic, ground cumin, oregano, paprika, black pepper, salt, and cayenne pepper (if using). This mixture will be used to marinate the pork and infuse it with flavor.
Marinate the Pork
Place the pork shoulder in a large resealable plastic bag or a covered dish. Pour the marinade over the pork, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat Oven
Preheat your oven to 325°F (165°C).
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. If desired, score the skin in a crisscross pattern to help it crisp up during cooking. Roast the pork in the preheated oven for about 3-4 hours, or until the meat is tender and the internal temperature reaches at least 190°F (88°C). Baste occasionally with the pan juices to keep it moist.
Crisp the Skin
For a crispy skin, increase the oven temperature to 400°F (200°C) during the last 30 minutes of roasting. Keep a close eye on it to avoid burning. Alternatively, you can finish it under the broiler for a few minutes, but be careful not to overdo it.
Rest and Serve
Once done, let the pork rest for about 15-20 minutes before carving. This helps the juices redistribute throughout the meat.
Serve
Slice the pork and serve with traditional Cuban sides such as black beans, rice, and fried plantains. The roast pork can also be accompanied by a fresh Cuban salad for a complete meal.
Why This Recipe?
Cuban Lechón Asado is a quintessential Cuban dish known for its tender, flavorful meat and crispy skin. This recipe allows you to enjoy the rich, savory flavors of Cuban cuisine right in your own home. The marinade’s blend of sour orange juice and spices creates a unique taste that’s both tangy and aromatic, making it a centerpiece for any Cuban-inspired feast.
1. Ropa Vieja: The Classic Cuban Dish
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup dry white wine
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup green olives, sliced
- 1/4 cup capers
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Meat: In a large pot, cover the flank steak with water and bring to a boil. Reduce to a simmer and cook until the meat is tender, about 1.5 hours. Shred the meat and set it aside.
- Sauté the Vegetables: Heat oil in a large skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until softened.
- Combine Ingredients: Add the shredded meat, tomatoes, tomato sauce, white wine, cumin, paprika, oregano, and bay leaves to the skillet. Simmer for about 20 minutes.
- Finish and Serve: Stir in olives and capers. Season with salt and pepper. Garnish with fresh cilantro and serve with rice and black beans.
Why This Recipe? Ropa Vieja, meaning “old clothes” in Spanish, is a traditional Cuban dish that turns shredded beef into a flavorful, savory meal. Its rich tomato base and mix of spices make it a comforting and delicious choice for any occasion.
2. Cuban Black Beans: A Hearty Side Dish
Ingredients:
- 1 lb black beans, soaked overnight
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, cover beans with fresh water and bring to a boil. Simmer for 1-2 hours until tender.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until tender.
- Combine Ingredients: Add the sautéed vegetables, diced tomatoes, bay leaf, cumin, oregano, and vinegar to the beans. Simmer for 30 minutes.
- Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve alongside rice and plantains.
Why This Recipe? Cuban Black Beans are a staple side dish known for their rich, savory flavor. They’re perfect for pairing with rice or enjoying as a hearty main dish for vegetarians.
3. Cuban Mojo Marinated Pork: A Flavorful Roast
Ingredients:
- 3 lbs pork shoulder
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a bowl, mix together orange juice, lime juice, garlic, oregano, cumin, paprika, and olive oil.
- Marinate the Pork: Season the pork shoulder with salt and pepper. Place it in a resealable bag or dish, pour the marinade over the pork, and refrigerate for at least 4 hours, preferably overnight.
- Roast: Preheat your oven to 350°F (175°C). Remove the pork from the marinade and place it in a roasting pan. Roast for about 3 hours, or until the pork is tender and easily shreds with a fork.
- Serve: Let the pork rest before shredding. Serve with rice, black beans, and fried plantains.
Why This Recipe? Cuban Mojo Marinated Pork is renowned for its tangy, garlicky flavor, achieved through a marinade of citrus juices and spices. It’s a quintessential Cuban dish that’s perfect for family gatherings or festive occasions.
4. Cuban Tostones: Twice-Fried Plantains
Ingredients:
- 3 green plantains
- 4 cups vegetable oil
- Salt to taste
Instructions:
- Prepare Plantains: Peel the plantains and cut them into 1-inch slices.
- Fry: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the plantain slices for about 2-3 minutes, or until golden and slightly crispy. Remove and drain on paper towels.
- Flatten and Fry Again: Using a flat object like the bottom of a glass, gently flatten each fried plantain slice. Return to the hot oil and fry for an additional 2 minutes, or until crispy.
- Season and Serve: Remove from oil, drain, and season with salt. Serve warm as a crunchy, savory snack.
Why This Recipe? Tostones are a popular Cuban snack that’s crispy on the outside and tender on the inside. They’re perfect for dipping in a garlic sauce or enjoying on their own.
5. Cuban Yuca with Garlic Sauce: A Delicious Side
Ingredients:
- 2 lbs yuca (cassava), peeled and cut into chunks
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh lime juice
- Salt and pepper to taste
Instructions:
- Cook Yuca: Boil the yuca chunks in salted water for about 30 minutes, or until tender. Drain and set aside.
- Prepare Garlic Sauce: In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and stir in lime juice.
- Serve: Pour the garlic sauce over the cooked yuca. Season with salt and pepper.
Why This Recipe? Yuca, also known as cassava, is a starchy root vegetable that’s a staple in Cuban cuisine. It’s complemented perfectly by a zesty garlic sauce, making it a flavorful and satisfying side dish.
6. Cuban Arroz con Pollo (Cuban Rice with Chicken)
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup sliced pimentos (or red bell peppers)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads (optional, for authentic color and flavor)
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions
Brown the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt and pepper, then brown them on all sides in the hot oil. Remove and set aside.
Sauté Vegetables
In the same pot, add the onion, bell pepper, and garlic. Cook until softened and fragrant, about 5 minutes.
Prepare Rice Mixture
Add the rice to the pot and stir well to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice starts to lightly toast.
Add Liquids and Spices
Stir in the tomato sauce, chicken broth, cumin, paprika, saffron (if using), and bay leaf. Mix well to combine.
Cook the Chicken
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Bring to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the rice is cooked and the chicken is tender.
Add Peas and Pimentos
About 10 minutes before the cooking time is up, stir in the frozen peas and pimentos. Continue to cook, covered, until the peas are heated through.
Finish and Serve
Remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with lemon wedges.
Why This Recipe?
Arroz con Pollo is a quintessential Cuban dish that offers a one-pot meal full of vibrant flavors and comforting ingredients. The combination of spices, vegetables, and tender chicken makes it a hearty and satisfying dish.
7. Cuban Lechón Asado (Roast Pork)
Ingredients:
- 4 lbs pork shoulder or pork butt
- 1/4 cup olive oil
- 1/4 cup sour orange juice (or a mix of orange juice and lime juice)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon oregano (dried)
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
Instructions
Prepare Marinade
In a bowl, mix the olive oil, sour orange juice, minced garlic, ground cumin, oregano, paprika, black pepper, salt, and cayenne pepper (if using). This mixture will be used to marinate the pork and infuse it with flavor.
Marinate the Pork
Place the pork shoulder in a large resealable plastic bag or a covered dish. Pour the marinade over the pork, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat Oven
Preheat your oven to 325°F (165°C).
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. If desired, score the skin in a crisscross pattern to help it crisp up during cooking. Roast the pork in the preheated oven for about 3-4 hours, or until the meat is tender and the internal temperature reaches at least 190°F (88°C). Baste occasionally with the pan juices to keep it moist.
Crisp the Skin
For a crispy skin, increase the oven temperature to 400°F (200°C) during the last 30 minutes of roasting. Keep a close eye on it to avoid burning. Alternatively, you can finish it under the broiler for a few minutes, but be careful not to overdo it.
Rest and Serve
Once done, let the pork rest for about 15-20 minutes before carving. This helps the juices redistribute throughout the meat.
Serve
Slice the pork and serve with traditional Cuban sides such as black beans, rice, and fried plantains. The roast pork can also be accompanied by a fresh Cuban salad for a complete meal.
Why This Recipe?
Cuban Lechón Asado is a quintessential Cuban dish known for its tender, flavorful meat and crispy skin. This recipe allows you to enjoy the rich, savory flavors of Cuban cuisine right in your own home. The marinade’s blend of sour orange juice and spices creates a unique taste that’s both tangy and aromatic, making it a centerpiece for any Cuban-inspired feast.
8. Cuban Picadillo: A Flavorful Ground Beef Dish
Ingredients:
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup raisins
- 1/4 cup green olives, sliced
- 1/4 cup capers
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup white wine (optional)
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Cook the Beef
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Break up the meat with a spoon as it cooks. Drain excess fat if necessary.
Sauté Vegetables
Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Combine Ingredients
Stir in the raisins, green olives, capers, diced tomatoes, tomato sauce, and white wine (if using). Mix well.
Season
Add the ground cumin, paprika, dried oregano, and cinnamon. Season with salt and pepper. Stir to combine.
Simmer
Reduce the heat and let the mixture simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
Serve
Garnish with fresh cilantro and serve with white rice and black beans. You can also accompany it with fried plantains for a complete Cuban meal.
Why This Recipe?
Cuban Picadillo is a beloved dish in Cuban households due to its rich, complex flavors. The combination of sweet raisins, briny olives, and tangy capers creates a harmonious balance that complements the savory ground beef. It’s a versatile dish that’s perfect for family dinners and can be enjoyed with various Cuban sides.
Conclusion
1. Ropa Vieja: A Classic Cuban Recipe
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup dry white wine
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup green olives, sliced
- 1/4 cup capers
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Meat: In a large pot, cover the flank steak with water and bring to a boil. Reduce to a simmer and cook until the meat is tender, about 1.5 hours. Shred the meat and set it aside.
- Sauté the Vegetables: Heat oil in a large skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until softened.
- Combine Ingredients: Add the shredded meat, tomatoes, tomato sauce, white wine, cumin, paprika, oregano, and bay leaves to the skillet. Simmer for about 20 minutes.
- Finish and Serve: Stir in olives and capers. Season with salt and pepper. Garnish with fresh cilantro and serve with rice and black beans.
Why This Recipe? Ropa Vieja is a quintessential Cuban cuisine recipe that transforms shredded beef into a savory, flavorful dish. Its rich tomato base and spices make it a comforting choice for any occasion.
2. Cuban Black Beans: Essential Side Dish
Ingredients:
- 1 lb black beans, soaked overnight
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, cover beans with fresh water and bring to a boil. Simmer for 1-2 hours until tender.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and garlic. Sauté until tender.
- Combine Ingredients: Add the sautéed vegetables, diced tomatoes, bay leaf, cumin, oregano, and vinegar to the beans. Simmer for 30 minutes.
- Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with rice and plantains.
Why This Recipe? Cuban Black Beans are a staple in Cuban cuisine recipes, known for their deep, savory flavor. They’re ideal as a side dish or a main course for vegetarians.
3. Cuban Mojo Marinated Pork: Flavorful Roast Recipe
Ingredients:
- 3 lbs pork shoulder
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a bowl, mix together orange juice, lime juice, garlic, oregano, cumin, paprika, and olive oil.
- Marinate the Pork: Season the pork shoulder with salt and pepper. Place it in a resealable bag or dish, pour the marinade over the pork, and refrigerate for at least 4 hours, preferably overnight.
- Roast: Preheat your oven to 350°F (175°C). Remove the pork from the marinade and place it in a roasting pan. Roast for about 3 hours, or until the pork is tender and easily shreds with a fork.
- Serve: Let the pork rest before shredding. Serve with rice, black beans, and fried plantains.
Why This Recipe? Cuban Mojo Marinated Pork is a prime example of Cuban cuisine recipes, featuring a tangy, garlicky flavor that’s perfect for family meals and special occasions.
4. Cuban Tostones: Crispy Plantain Snack
Ingredients:
- 3 green plantains
- 4 cups vegetable oil
- Salt to taste
Instructions:
- Prepare Plantains: Peel the plantains and cut them into 1-inch slices.
- Fry: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the plantain slices for about 2-3 minutes, or until golden and slightly crispy. Remove and drain on paper towels.
- Flatten and Fry Again: Using a flat object like the bottom of a glass, gently flatten each fried plantain slice. Return to the hot oil and fry for an additional 2 minutes, or until crispy.
- Season and Serve: Remove from oil, drain, and season with salt. Serve warm.
Why This Recipe? Tostones are a beloved Cuban cuisine recipe for a crunchy, savory snack that pairs well with various dips and sauces.
5. Cuban Yuca with Garlic Sauce: Flavorful Side Dish
Ingredients:
- 2 lbs yuca (cassava), peeled and cut into chunks
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup fresh lime juice
- Salt and pepper to taste
Instructions:
- Cook Yuca: Boil the yuca chunks in salted water for about 30 minutes, or until tender. Drain and set aside.
- Prepare Garlic Sauce: In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Remove from heat and stir in lime juice.
- Serve: Pour the garlic sauce over the cooked yuca. Season with salt and pepper.
Why This Recipe? Yuca with Garlic Sauce is a staple in Cuban cuisine recipes, offering a starchy, flavorful side dish that complements a variety of main courses.
6. Cuban Arroz con Pollo: Traditional Rice and Chicken Dish
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup sliced pimentos (or red bell peppers)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads (optional)
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions:
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt and pepper, then brown them on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, bell pepper, and garlic. Cook until softened.
- Prepare Rice Mixture: Add rice to the pot, stir to coat with oil and vegetables. Cook for 2-3 minutes until lightly toasted.
- Add Liquids and Spices: Stir in tomato sauce, chicken broth, cumin, paprika, saffron (if using), and bay leaf.
- Cook the Chicken: Return browned chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes.
- Add Peas and Pimentos: Stir in peas and pimentos about 10 minutes before the end of cooking.
- Finish and Serve: Remove bay leaf, adjust seasoning, and garnish with cilantro. Serve with lemon wedges.
Why This Recipe? Arroz con Pollo is a quintessential Cuban cuisine recipe, offering a flavorful one-pot meal full of vibrant spices and tender chicken.
7. Cuban Lechón Asado: Succulent Roast Pork
Ingredients:
- 4 lbs pork shoulder or pork butt
- 1/4 cup olive oil
- 1/4 cup sour orange juice (or mix of orange and lime juice)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon oregano (dried)
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
Instructions:
- Prepare Marinade: Mix olive oil, sour orange juice, garlic, cumin, oregano, paprika, black pepper, salt, and cayenne pepper.
- Marinate the Pork: Coat the pork shoulder with marinade and refrigerate for at least 4 hours, preferably overnight.
- Preheat Oven: Heat oven to 325°F (165°C).
- Roast the Pork: Place pork in a roasting pan. Roast for 3-4 hours or until tender and internal temperature reaches 190°F (88°C). Baste occasionally.
- Crisp the Skin: Increase temperature to 400°F (200°C) during the last 30 minutes or broil for a crispy skin.
- Rest and Serve: Let rest before carving. Serve with traditional Cuban sides.
Why This Recipe? Cuban Lechón Asado is a star among Cuban cuisine recipes, known for its tender meat and crispy skin, making it perfect for festive occasions.
8. Cuban Picadillo: Sweet and Savory Ground Beef
Ingredients:
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup raisins
- 1/4 cup green olives, sliced
- 1/4 cup capers
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1/4 cup white wine (optional)
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Cook the Beef: Brown the ground beef in olive oil. Drain excess fat.
- Sauté Vegetables: Add onion, bell pepper, and garlic. Cook until softened.
- Combine Ingredients: Stir in raisins, olives, capers, tomatoes, tomato sauce, and white wine.
- Season: Add cumin, paprika, oregano, and cinnamon. Season with salt and pepper.
- Simmer: Let the mixture simmer for 15-20 minutes.
- Serve: Garnish with cilantro. Serve with rice and black beans.
Why This Recipe? Cuban Picadillo is a beloved Cuban cuisine recipe, known for its sweet and savory balance, making it a versatile and satisfying dish.
Conclusion
Cuban cuisine, with its rich blend of Spanish, African, and indigenous influences, offers a vibrant array of flavors and hearty dishes. From the iconic Ropa Vieja and Black Beans to the flavorful Mojo Marinated Pork and crispy Tostones, each dish showcases the essence of Cuban culinary tradition. Whether you’re preparing a festive feast or a comforting family meal, these recipes capture the spirit of Cuba’s diverse and delicious cuisine.