Cuban cuisine is all about bold flavors, rich history, and fresh ingredients.
A fusion of Spanish, African, and Caribbean influences, every dish tells a story.
From hearty stews to crispy snacks, Cuban recipes are vibrant and comforting.
They’re perfect for family dinners, lazy Sundays, or when you want to wow your friends with something different.
We’ve gathered the best Cuban recipes that bring the island’s flavors straight to your kitchen.
Get ready to discover some seriously delicious dishes! Each recipe comes with simple steps and ingredients you can easily find.
Trust us, by the end of this list, you’ll have a new appreciation for Cuban food.
1. Ropa Vieja (Cuban Shredded Beef)
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup beef broth
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Season the flank steak with salt and pepper. Heat olive oil in a large pot and sear the steak on both sides until browned.
Remove it and set it aside. In the same pot, sauté the onions, bell peppers, and garlic until fragrant.
Add the crushed tomatoes, beef broth, cumin, oregano, and bay leaf. Return the beef to the pot and bring it to a simmer.
Cover and cook on low for about 2 hours or until the beef is tender and easily shredded with a fork.
Shred the beef, mix it back into the sauce, and let it simmer for 10 more minutes.
Why did this make it to our list? Ropa Vieja is a Cuban classic that’s rich, flavorful, and packed with history.
It’s the ultimate comfort food that’s just as good for special occasions as it is for a casual dinner.
2. Arroz con Pollo (Cuban Chicken and Rice)
Ingredients:
- 1 whole chicken (cut into pieces)
- 2 cups long-grain rice
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 3 cups chicken broth
- 1 tsp turmeric
- 1 tsp cumin
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Season the chicken with salt and pepper. Heat olive oil in a large pot and brown the chicken on both sides.
Remove the chicken and set it aside. In the same pot, sauté the onions, bell pepper, and garlic until soft.
Add the tomato sauce, turmeric, cumin, and bay leaf. Stir well. Add the rice and chicken broth, then return the chicken to the pot.
Cover and simmer for 30 minutes, stirring occasionally. Add the peas during the last 5 minutes of cooking.
Why did we select it? Arroz con Pollo is a one-pot wonder that’s easy to make and always a crowd-pleaser.
The flavors meld together beautifully, creating a dish that’s both comforting and impressive.
3. Picadillo (Cuban Ground Beef Hash)
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup green olives (sliced)
- 1/4 cup raisins
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Heat olive oil in a skillet and sauté the onions, bell peppers, and garlic until fragrant. Add the ground beef and cook until browned.
Drain any excess fat. Stir in the tomato sauce, cumin, oregano, olives, and raisins.
Simmer for 20 minutes, stirring occasionally. Adjust seasoning to taste.
Why we chose it: Picadillo is a sweet and savory mix that’s comforting and packed with Cuban flavor.
It’s great served over rice or as a filling for empanadas.
4. Yuca con Mojo (Cassava with Garlic Sauce)
Ingredients:
- 2 lbs yuca (cassava), peeled and cut into chunks
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp cumin
- Salt to taste
How to Make It:
Boil the yuca in salted water until tender, about 20-30 minutes. Drain and set aside.
In a skillet, heat olive oil and sauté the garlic until golden. Add the lime juice, cumin, and salt. Pour the garlic sauce over the yuca and toss to coat.
Why did this make it to our list? Yuca con Mojo is a simple but bold side dish that’s perfect for any Cuban meal.
The garlicky sauce takes the mild yuca to another level.
5. Cuban Black Beans (Frijoles Negros)
Ingredients:
- 1 lb dried black beans (soaked overnight)
- 1 onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Drain the soaked beans and place them in a pot with fresh water. Bring to a boil, then reduce heat and simmer until tender (about 1-1.5 hours).
In a skillet, heat olive oil and sauté the onion, bell pepper, and garlic until soft. Add cumin, oregano, and bay leaf, stirring well.
Mix the sautéed vegetables into the beans and continue simmering for 20 minutes. Add vinegar, season with salt and pepper, and stir.
Why did this make it to our list? Cuban black beans are a must-have! They’re earthy, flavorful, and the perfect side for almost any dish.
6. Tostones (Twice-Fried Plantains)
Ingredients:
- 4 green plantains
- 1 cup vegetable oil (for frying)
- Salt to taste
How to Make It:
Peel the plantains and slice them into 1-inch rounds. Heat the oil in a skillet over medium heat.
Fry the plantain slices until they’re golden on both sides (about 3 minutes per side).
Remove and flatten each slice with a plate or a tostonera. Fry them again until crispy, about 2 minutes per side.
Drain on paper towels and sprinkle with salt.
Why we chose it: Tostones are the ultimate crispy snack! They’re salty, crunchy, and totally addictive.
Pair them with a dipping sauce, and you’ve got a winner.
7. Vaca Frita (Crispy Shredded Beef)
Ingredients:
- 2 lbs flank steak
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 lime (juiced)
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Boil the flank steak in salted water for about 1.5 hours or until tender. Let it cool, then shred it into thin pieces.
Heat olive oil in a skillet and add the beef, onion, and garlic. Cook on high heat until the beef is crispy and browned.
Squeeze fresh lime juice over the top before serving.
Why did this make it to our list? Vaca Frita is a Cuban favorite that’s crispy, savory, and packed with citrusy flavor. It’s a must-try for beef lovers.
8. Cuban Sandwich (Cubano)
Ingredients:
- 1 loaf Cuban bread (or French bread)
- 1 lb roasted chicken (shredded)
- 1/2 lb Swiss cheese
- 1/2 cup yellow mustard
- 1/4 cup dill pickles (sliced)
- 2 tbsp butter
How to Make It:
Slice the bread in half lengthwise. Spread mustard on both sides. Layer the chicken, Swiss cheese, and pickles.
Press the sandwich together. Heat butter in a skillet and press the sandwich down using a heavy pan.
Cook for about 3 minutes per side until golden and the cheese melts.
Why we selected it: The Cuban sandwich is iconic! It’s crispy on the outside, melty on the inside, and bursting with flavor.
It’s a total game-changer for lunch.
9. Flan Cubano (Cuban Caramel Custard)
Ingredients:
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 eggs
- 1 tsp vanilla extract
How to Make It:
Preheat the oven to 350°F. In a saucepan, melt the sugar over medium heat until it turns into caramel.
Pour the caramel into a round baking dish and tilt to coat the bottom.
In a blender, mix the condensed milk, evaporated milk, eggs, and vanilla until smooth.
Pour the mixture into the caramel-coated dish. Place the dish in a larger pan filled with water (water bath) and bake for 1 hour.
Let it cool, then refrigerate for 2 hours before serving.
Why did this make it to our list? Flan Cubano is creamy, sweet, and absolutely irresistible. It’s the perfect way to end a Cuban meal on a high note.
10. Tamal en Cazuela (Cuban Tamale Stew)
Ingredients:
- 2 cups fresh corn kernels (or canned, drained)
- 1 cup cornmeal
- 1 lb chicken, diced
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
In a blender, pulse the corn kernels until slightly pureed but still chunky.
Heat olive oil in a pot and sauté the onion, bell pepper, and garlic until soft.
Add the chicken and brown it. Stir in the tomato sauce, cumin, oregano, and bay leaf.
Pour in the chicken broth and bring it to a simmer. Gradually add the cornmeal and pureed corn, stirring constantly to avoid lumps.
Cook for 20-25 minutes until thick and creamy. Adjust seasoning to taste.
Why we chose it: Tamal en Cazuela is like tamales but in stew form—comforting, hearty, and packed with flavor. It’s perfect for warming up on a chilly day.
11. Malanga Fritters (Frituras de Malanga)
Ingredients:
- 1 lb malanga (taro root), peeled and grated
- 2 eggs
- 2 tbsp parsley, chopped
- 1 tsp cumin
- Salt to taste
- Vegetable oil for frying
How to Make It:
In a bowl, mix the grated malanga, eggs, parsley, cumin, and salt until it forms a thick batter.
Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the batter into the oil and fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
Why did this make it to our list? Malanga Fritters are crispy on the outside, soft on the inside, and full of earthy flavor.
They’re an irresistible snack or appetizer that’s hard to stop eating!
Conclusion
Cuban cuisine is a celebration of bold flavors, fresh ingredients, and comforting dishes.
Whether you’re craving crispy plantains, a hearty stew, or a rich dessert, there’s something for everyone on this list.
Try these recipes at home and bring a taste of Cuba to your table.