Rabo Encendido (Cuban Spicy Oxtail Stew)
Cuba's deeply red oxtail stew braised with wine, tomato, peppers, and cumin until the meat slides off the bone — pure soul food.
4 recipes using potatoes — Ropa vieja, moros y cristianos, lechón — bold, slow-cooked Caribbean flavours.
These 4 cuban potatoes recipes are ready in about 100 minutes on average, with 340–720 kcal per serving, and 25% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Cuban cuisine — Ropa vieja, moros y cristianos, lechón — bold, slow-cooked Caribbean flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Cuban cooks work with potatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, braising, caramelising and roasting.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with garlic, fine sea salt, ground cumin, dried oregano, onion and sour orange. The dishes here span cuban classics ready in as little as 51 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Rabo Encendido (Cuban Spicy Oxtail Stew) is the highest-rated dish in this collection at 4.9★ from 920 ratings.
Cuba's deeply red oxtail stew braised with wine, tomato, peppers, and cumin until the meat slides off the bone — pure soul food.
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.
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.
Roasted sweet potatoes and onions bathed in Cuban garlic mojo, a simple traybake built on the island's classic citrus-garlic sauce.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 4 Cuban potatoes recipes are ready in around 100 minutes from start to finish. The quickest, Cienfuegos Smoky Tomato Traybake, takes about 51 minutes, while the slower-cooked dishes run up to 240 minutes.
Across this collection they range from about 340 to 720 kcal per serving, averaging 519 kcal — Cuban Village Garlic-Mojo Sweet Potato Traybake is the lightest option at 340 kcal.
Cuban Village Garlic-Mojo Sweet Potato Traybake is a great place to start — it's rated easy and comes together in about 55 minutes. 25% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with garlic, fine sea salt, ground cumin, dried oregano, onion and sour orange. Cuban kitchens also lean on its own regional aromatics, fats and signature spice blends.
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