
Ropa Vieja
Cuba's iconic national dish — long-braised beef flank steak shredded into tender strands and simmered in a richly seasoned tomato and pepper sofrito sauce.
Ropa vieja, moros y cristianos, lechón — des saveurs caribéennes audacieuses et mijotées.
La cuisine cubaine est une cuisine criollo : technique et ingrédients espagnols retravaillés dans les Caraïbes avec des mains africaines et des produits de base Taíno. L'Espagne a fourni des marinades de sofrito, de porc, de riz et d'agrumes et d'ail ; Les habitudes alimentaires ouest-africaines ont façonné l'amour des légumes-racines (viandas) comme le yuca, le malanga et le boniato, ainsi que les ragoûts lents en une seule casserole ; les Taíno ont contribué à la cuisson du manioc et de la barbacoa. Le résultat est une cuisine de rôti de porc mariné (lechón asado), de haricots noirs et de riz, ainsi que de plantains à chaque stade de maturité.
Les plats signature racontent l'histoire de l'île. La Ropa vieja – bœuf râpé au sofrito aux tomates, poivrons et olives – est arrivée avec les insulaires des Canaries. Moros y cristianos cuisine ensemble des haricots noirs et du riz ; L'arroz con pollo tire sa couleur du bijol ou du safran. Mojo, la sauce essentielle à base d'orange aigre, d'ail, d'origan et de cumin, fait mariner le porc et habille le yuca bouilli. Le sandwich cubain – rôti de porc, jambon, suisse, cornichons et moutarde pressés sur du pain enrichi en saindoux – est né dans les communautés de travailleurs du cigare reliant La Havane, Key West et Tampa.
La cuisine cubaine est particulièrement douce pour les Caraïbes : l'ail, l'oignon, le cumin, l'origan et le laurier apportent de la profondeur sans la chaleur du piment, puisque les piments forts ne se sont jamais imposés sur l'île. La cuisine maison se concentre sur le caldero, une marmite lourde pour le riz et les haricots, et sur des ingrédients étirés – picadillo aux raisins secs et aux olives sur du riz, ragoûts de caldosa, tostones écrasés et frits deux fois. Du café fort et sucré (cafecito), des pâtisseries à la goyave et du flan clôturent le repas.
Sofrito Criollo
Oignon, ail, poivron vert et tomate frits lentement dans l'huile – le point de départ des haricots, des ragoûts, du picadillo et des plats de riz.
Mojo
Le jus d'orange aigre, l'ail cru, l'origan et le cumin forment la marinade pour le lechón asado et la vinaigrette pour le yuca bouilli.
Haricots noirs et riz
Servis séparément comme frijoles negros ou cuits ensemble comme moros y cristianos, la base quotidienne de l'assiette cubaine.
Lechon Asado
Porc entier ou épaule mariné dans du mojo et rôti lentement jusqu'à ce que la peau soit croustillante - la pièce maîtresse de Nochebuena et de chaque célébration.
Plantains trois façons
Verts comme des tostones frits deux fois, mûrs comme des maduros sucrés ou bouillis dans des ragoûts, les plantains apparaissent à presque tous les repas cubains.
Viandas (légumes racines)
Le Yuca con mojo, les beignets de malanga et le boniato reflètent les racines taíno et africaines des traditions féculentes de l'île.
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Cuba's iconic national dish — long-braised beef flank steak shredded into tender strands and simmered in a richly seasoned tomato and pepper sofrito sauce.

Cuba's beloved black beans and rice dish — cooked together in the same pot so the rice absorbs the dark, earthy flavour of the beans, aromatics and cumin.

Tender shredded flank steak braised in a rich sofrito of tomato, peppers, onion and olives — Cuba's national dish and one of the great slow-cooked beef preparations.

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Whole pork shoulder marinated overnight in a garlicky sour orange mojo, then slow-roasted until the skin is crackling and the meat melts away from the bone.

Cuba's national dish — shredded flank steak braised until meltingly tender in a rich sauce of tomatoes, peppers, olives, and sofrito, served over rice and black beans.

The legendary pressed Cuban sandwich — layers of roast pork, ham, Swiss cheese, pickles, and mustard in crusty bread, grilled until the cheese melts and the bread crisps.

Cuba's essential black beans — slowly simmered with sofrito, cumin, and oregano until creamy and deeply flavorful, the irreplaceable companion to Cuban white rice.

Cuban pan-fried shredded beef — crispy and caramelized on the outside, tender inside, marinated in lime and garlic, served with moros y cristianos and fried plantains.

Cuban rice pudding — creamy, cinnamon-scented rice cooked low and slow in whole milk until meltingly soft, served warm or cold with a dusting of ground cinnamon.

Cuba's beloved three-milk cake — a light sponge soaked in a mixture of condensed, evaporated, and whole milk until impossibly moist, topped with whipped cream.

Cuba's beloved spiced ground beef with olives, capers, and raisins in a rich tomato sauce — a true Cuban classic.

Cuba's silky, rich caramel custard — denser than French crème caramel, made with condensed and evaporated milk.

Cuba's greatest sandwich — crusty Cuban bread piled with roast pork, pickles, and mojo — the street food king.

Miami's iconic pressed sandwich of roast pork, ham, Swiss cheese, mustard and pickles — toasted until the cheese melts and the bread is shatteringly crisp.

Crispy flattened green plantains, double-fried until golden and crunchy — the essential Cuban and Caribbean side dish.

Cuban spiced ground beef with olives, raisins and capers in a tomato sauce — served over white rice.

Cuban crispy shredded beef with sour orange, garlic and onion — charred and caramelised in a hot pan.

Cuba's national dish — shredded flank steak braised in tomato, pepper and olive sauce, eaten with rice and black beans.

Cuban black beans and rice cooked together in one pot with sofrito and spices — the essential side dish of Cuban cuisine.

Cuba's national dish — shredded flank steak braised with onion, bell pepper, tomato, olives, and capers in a deeply savory sofrito.

Cuba's deeply red oxtail stew braised with wine, tomato, peppers, and cumin until the meat slides off the bone — pure soul food.

Cuba's national dish — flank steak slow-cooked then shredded into a deep, garlicky sofrito-and-tomato sauce with peppers, olives and capers, served over fluffy white rice with sweet plantains.

Whole pork shoulder marinated overnight in mojo of sour orange, garlic and oregano, then slow-roasted until the skin shatters and the meat falls into juicy shreds.

Havana Lemon Herb Grain Bowl turns cuban pantry flavors into a complete grain bowl with salmon, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Santiago Smoky Tomato Soup turns cuban pantry flavors into a complete soup with white fish, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Matanzas Sesame Lime Stew turns cuban pantry flavors into a complete stew with chicken legs, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Camaguey Charred Pepper Noodles turns cuban pantry flavors into a complete noodle dish with wheat noodles, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Trinidad Green Herb Salad turns cuban pantry flavors into a complete salad with grilled chicken, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Pinar Lemon Herb Flatbread turns cuban pantry flavors into a complete flatbread with flatbread dough, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Cienfuegos Smoky Tomato Traybake turns cuban pantry flavors into a complete traybake with sweet potatoes, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Holguin Sesame Lime Fritters turns cuban pantry flavors into a complete fritters with salted fish, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Varadero Charred Pepper Breakfast Plate turns cuban pantry flavors into a complete breakfast plate with yogurt, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.

Guantanamo Green Herb Dessert turns cuban pantry flavors into a complete dessert with coconut, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Market Lemon Herb Rice Bowl brings cuban flavor to a practical rice bowl built with chicken thighs, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Village Smoky Tomato Soup brings cuban flavor to a practical soup built with mushrooms, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Garden Sesame Lime Skillet brings cuban flavor to a practical skillet dinner built with cauliflower, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Harbor Charred Pepper Noodles brings cuban flavor to a practical noodle dish built with rice noodles, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Mountain Green Herb Salad brings cuban flavor to a practical salad built with grilled chicken, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Festival Lemon Herb Flatbread brings cuban flavor to a practical flatbread built with flatbread dough, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Homestyle Smoky Tomato Traybake brings cuban flavor to a practical traybake built with sweet potatoes, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Street Sesame Lime Fritters brings cuban flavor to a practical fritters built with salted fish, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Golden Charred Pepper Breakfast Plate brings cuban flavor to a practical breakfast plate built with beans, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
Cuban Weeknight Green Herb Dessert brings cuban flavor to a practical dessert built with coconut, sour orange, garlic, cumin and oregano, and a fresh cilantro finish.
A garlicky Cuban black beans and rice bowl built the way Cuban farmhouse kitchens actually make Moros y Cristianos.
A coastal Cuban-style fish soup built on garlic, sofrito and a light coconut-chile broth, inspired by Oriente-region seafood cooking.
A hearty Cuban-style lentil skillet with deeply caramelized onions, inspired by potaje de lentejas, Cuba's everyday lentil stew.
A simple citrus-marinated Cuban avocado and onion salad, the kind served at nearly every family meal on the island.
Roasted sweet potatoes and onions bathed in Cuban garlic mojo, a simple traybake built on the island's classic citrus-garlic sauce.
Crisp Cuban corn fritters studded with tomato and pepper, based on frituras de maiz, a beloved island street snack.
A simple Cuban harbor-town breakfast of browned-butter toasted bread and soft scrambled eggs, served alongside strong cafe con leche.
A silky Cuban flan infused with fresh mint and topped with guava, a mountain-town twist on the island's most beloved dessert.
A tangy tamarind-lime spin on Cuban picadillo, the sweet-savory ground meat stew built for spooning over rice.
Warm tortilla wraps filled with garlicky Cuban black beans, caramelized onion and rice, built for a fast homestyle lunch.
Charred calabaza pumpkin wedges with a garlicky ginger-scallion oil, a street-grill-inspired plate built on Cuba's favorite squash.
Bell peppers stuffed with a spiced ground beef, rice and tomato filling, based on ajies rellenos, a Cuban home-cooking classic.
A quick Cuban-inspired rice salad tossed with fresh herbs and a garlicky yogurt dressing, built for using up leftover rice.
Bone-in chicken thighs braised in a lemony garlic-wine sauce with olives, inspired by Cuba's classic pollo en fricase.
Mushrooms roasted in a smoky tomato-garlic sauce, a coastal-style starter built on Cuba's love of sofrito and smoked paprika.
Charred sweet peppers tossed with garlic-lime rice noodles, a quick Sunday street-snack riff built on Cuban char and citrus flavors.
A one-pot herb-flecked rice and chickpea dinner, a green, garlicky late-night Cuban-inspired comfort bowl.
Thin-pounded garlic-lime steak, griddled Cuban bread, and shoestring potatoes stacked into the sandwich every Miami lunch counter is known for.
Cumin-and-oregano beef meatballs simmered in a charred-lemon tomato sauce until they soak up all the sofrito flavor.
Slow-simmered Cuban black beans deepened with a tamarind-tomato sofrito for a tangier twist on the classic pot.
A fluffy Cuban-style omelet folded around sautéed jalapeño, onion and cheese, griddled until the edges turn crisp.
Creamy Cuban cornmeal porridge simmered with sofrito and finished with toasted sesame seeds for nutty crunch.
Whole fish fillets baked in a coconut milk and ginger sauce, a nod to the coastal Afro-Caribbean influence found in eastern Cuban cooking.
A spoonable Cuban tamal en cazuela baked in a dish instead of husks, layered with seasoned pork and jalapeño for a casserole-style tamale.
A crisp Cuban chopped salad of avocado, tomato and radish tossed in a citrus-yogurt dressing instead of the usual straight vinaigrette.
Whole roast chicken marinated in garlic mojo and finished with a squeeze of broiler-charred lemon for extra depth.
Cuban sweet potato and calabaza squash baked in a tangy tamarind-tomato glaze until caramelized at the edges.
Thin-fried sweet plantain crisps tossed in cinnamon sugar with a pinch of chile powder for a sweet-heat snack.
Ripe plantains mashed into a turmeric-golden batter and pan-fried until the edges caramelize.
Smoky black beans and garlicky rice piled into a bowl with a bright lime-herb finish.
Shrimp simmered into saffron-orange rice with peppers, tomato and a gentle chile kick.
A hearty Cuban lentil stew with chorizo, potatoes and pumpkin, spooned over rice.
Bell peppers filled with sweet-savory Cuban picadillo -- ground beef, olives, raisins and a hint of lime.
Slow-shredded beef in a smoky tomato-pepper sauce, baked into a comforting family casserole.
A paprika-spiced beef and chorizo patty on a soft bun, topped with crispy shoestring potatoes.
Creamy cinnamon-spiced rice pudding simmered slowly in milk, finished with a dusting of ground cinnamon.
Citrus-garlic mojo-marinated roast pork served with black beans, rice and boiled yuca for a Cuban holiday spread.
Ropa vieja, lechón asado (rôti de porc mariné au mojo), haricots noirs et riz, picadillo, tostones, maduros, yuca con mojo et le sandwich cubain pressé. Le profil de saveur est aillé, citronné et savoureux - construit sur le sofrito, le cumin, l'origan et l'orange aigre - et notoirement non épicé, car les piments ne jouent presque aucun rôle dans la cuisine traditionnelle des îles.
Non, la cuisine cubaine est l’une des cuisines les plus douces d’Amérique latine. Les piments forts sont essentiellement absents du répertoire traditionnel ; la saveur vient plutôt de l’ail, de l’oignon, du cumin, de l’origan, du laurier et de l’orange aigre. Si un plat dans un restaurant cubain est chaud, c'est un choix moderne ou fusion, pas une tradition. Les mangeurs opposés à la chaleur peuvent commander n’importe quoi sur un menu cubain en toute sécurité.
Ils partagent des racines hispano-caribéennes – sofrito, riz et haricots, rôti de porc, plantains – mais diffèrent dans les détails. Le sofrito portoricain comprend des piments culantro (recao) et ají dulce, et la cuisine comprend du mofongo, des pasteles et de l'arroz con gandules (pois d'Angole). La cuisine cubaine privilégie les haricots noirs au mojo rose et à l'orange aigre comme assaisonnement principal, ainsi que des plats comme la ropa vieja et les moros y cristianos.
Picadillo : bœuf haché mijoté avec du sofrito, du cumin, de l'origan, des tomates, des olives vertes et des raisins secs, servi sur du riz blanc avec des maduros. C'est une casserole, trente minutes, et enseigne la base de saveur cubaine. Les haricots noirs séchés avec un bon sofrito sont la prochaine étape ; La ropa vieja est également facile si vous avez le temps de braiser et de déchiqueter la bavette.
Pain cubain (un pain blanc moelleux enrichi en saindoux) recouvert de rôti de porc mojo, de tranches de jambon, de fromage suisse, de cornichons à l'aneth et de moutarde jaune, puis pressé à plat et grillé jusqu'à ce que le fromage fonde et que la croûte soit croustillante. La version de Tampa ajoute le salami de Gênes, reflétant sa communauté d'immigrants italiens ; Les puristes de Miami l’omettent. La mayonnaise, la laitue et la tomate sont universellement considérées comme des infractions.