Cuban national cuisine was born out of the blending of Spanish, African, and Creole cuisines. The result is peculiar because the traditions of these nationalities overlaid with a local set of products, resulting in unique combinations in Cuban dishes. In the basic dishes of traditional Cuban cuisine, there is extensive use of pork, poultry, a variety of seafood, black beans, and all sorts of seasonings.
National dishes of Cuban cuisine
Creole ajiaco. A hearty, spicy dish made with pork and lots of vegetables.
Tasajo. This dish in Cuba is made with shredded pork and spices.
Arroz con pollo. Underneath that convoluted name is chicken stewed with rice.
Platanos. These are fried and baked bananas. They are practically never eaten raw in Cuba.
Picadillo. That's the name in Cuba for minced beef cooked with rice.
Moros y Cristianos. This checkerboard black-and-white-looking dish is made with rice and black beans.
Boiled lobsters with lemon. Some tourists come to Cuba specifically for these huge crustaceans.
Tartuga. It's not the famous pirate haven, but the spiced turtle meat.
Fufu. A fruit assortment based on bananas.
In Cuba, you have the opportunity to savor exotic dishes like crocodile meat and turtle eggs, as well as a wide variety of fruits, which accompany nearly every meal. Cuban culinary traditions include inventive recipes for fruit salads, fried pineapples, bananas, and much more.
As for beverages, rum takes center stage in Cuba. Among the most popular rum brands are Havana Club, Aneijo, and Guayabita del Pinar. It's often enjoyed in classic cocktails such as mojitos (rum mixed with ice and mint) and daiquiris. Cuban beer known as "Crystal" and various local tinctures also find favor with visitors. While Cubans do produce sugar cane moonshine, it's advisable for inexperienced tourists to avoid it. Additionally, coffee holds a special place in Cuban culture, brewed strong and sweetened, and is a beverage enjoyed at any time of day.
