Havana Food Culture

Shredded beef stewed in a rich tomato-based sauce with bell peppers, onions, and garlic until it falls apart into strands resembling old rags. The meat is incredibly tender and served over white rice with black beans on the side. This is Cuba's national dish and a staple of comida criolla.

Brought by Spanish Canary Islanders, legend says a poor man shredded and cooked his old clothes to feed his family, which miraculously turned into a meat stew. It became a Cuban staple during the colonial period.

Black beans and white rice cooked together until the rice absorbs the dark bean broth, creating a flavorful one-pot dish. Seasoned with cumin, bay leaves, and garlic, it's a staple accompaniment to virtually every Cuban meal. The name references the centuries-long conflict between Moors and Christians in medieval Spain.

The dish's name and concept came from Spanish colonizers, but African cooking techniques and the pairing of legumes with rice became fundamental to Cuban cuisine through enslaved Africans' culinary contributions.

Whole pig marinated in mojo criollo (garlic, sour orange, and cumin) and slow-roasted until the skin is crispy and the meat falls off the bone. The citrus marinade penetrates deep into the meat, creating incredibly flavorful and tender pork. Often served during celebrations and weekends.

Spanish colonizers introduced pigs to Cuba, and the tradition of roasting whole animals merged with indigenous cooking methods and African seasoning techniques to create this quintessentially Cuban preparation.

Thick slices of green plantain fried once, smashed flat, then fried again until golden and crispy. Served hot with a sprinkle of salt, they're crispy on the outside and tender inside. Often accompanied by mojo for dipping.

Plantains came to Cuba via Spanish colonizers from Africa and the Canary Islands. The double-frying technique creates the perfect texture and has become a staple side dish throughout the Caribbean.

Flank steak boiled until tender, shredded, then pan-fried until crispy with onions, garlic, and lime juice. The result is crispy, flavorful meat with caramelized onions. Despite the name suggesting beef, it's sometimes made with pork due to availability.

Created as a way to make tough cuts of meat tender and flavorful, vaca frita emerged from Cuban home cooking traditions where nothing was wasted and creative preparation transformed humble ingredients.

Boiled cassava root served with mojo criollo—a tangy sauce of garlic, sour orange juice, olive oil, and cumin. The starchy yuca absorbs the citrusy garlic sauce beautifully. A simple but essential Cuban comfort food.

Yuca was a staple of the indigenous Taíno people before Spanish colonization. The addition of mojo sauce represents the Spanish influence, creating a dish that bridges Cuba's pre-colonial and colonial histories.

Ground beef hash cooked with tomatoes, peppers, onions, olives, raisins, and capers, creating a sweet and savory combination. Served over white rice, it's comfort food that appears on tables throughout Havana. The raisins add unexpected sweetness that balances the savory elements.

This dish reflects the Spanish influence on Cuban cuisine, particularly from the Canary Islands where sweet and savory combinations are common. The addition of olives and capers shows Mediterranean roots.

Silky smooth caramel custard made with eggs, condensed milk, evaporated milk, and vanilla, topped with dark caramel sauce. The texture is impossibly creamy and it's less sweet than many international versions. Cuba's most beloved dessert.

Brought by Spanish colonizers, flan became a Cuban staple adapted with available ingredients. The use of canned milk became common during times of scarcity but created the signature Cuban texture.

Sweet egg bread filled with roast pork, ham, Swiss cheese, pickles, and mustard, then pressed and toasted until crispy outside and melty inside. Similar to a Cuban sandwich but on sweeter bread. Traditionally eaten as a late-night snack after parties or shows.

Created in Havana's nightclub era of the 1950s as a post-party meal for revelers leaving clubs around midnight. The sandwich became synonymous with Havana's vibrant nightlife culture.

Chicken pieces cooked with saffron-tinted rice, bell peppers, peas, and beer, creating a one-pot meal with layers of flavor. The rice absorbs the chicken juices and becomes golden and aromatic. A Sunday dinner staple in Cuban homes.

Adapted from Spanish paella, arroz con pollo became distinctly Cuban with the addition of beer and local seasonings. It represents the transformation of European dishes through Caribbean ingredients and techniques.

Ripe plantains sliced and fried until caramelized and soft, creating a sweet side dish or snack. The natural sugars caramelize during cooking, creating crispy edges and a soft, sweet interior. Often served alongside savory dishes.

Like tostones, maduros showcase the versatility of plantains in Cuban cuisine. Using ripe plantains instead of green creates an entirely different dish, demonstrating resourcefulness and the importance of plantains in the Cuban diet.

Intensely strong espresso sweetened with sugar whipped into the first drops of coffee to create a thick, sweet foam called espuma. Served in tiny cups, it's meant to be drunk quickly. The backbone of Cuban social life and daily routine.

Coffee arrived in Cuba in the mid-18th century and became central to Cuban culture. The technique of whipping sugar with the first coffee drops is uniquely Cuban, creating the signature sweet, strong brew.