The basis of Cuban cuisine is beans, rice, meat and vegetables. Locals have come up with dozens of dishes from these ingredients. To the basic products they add unusual sauces, fragrant herbs, aromatic spices. The result is small masterpieces “from nothing”. Let’s tell you what to try tourists in Cuba from food.
Ropa Vieja
Traditional meat dish, which is often cooked in hotel restaurants. Ropa Vieja is beef in a savory tomato sauce. It is quickly fried and then braised over low heat to make the meat tender. The national dish in Cuba should be tried with a classic side dish of yellow rice with garlic, cassava, black beans and lots of vegetables. Aromatic, not spicy at all, spicy, from “understandable” ingredients – it is not without reason so popular among tourists. In Spanish ropa vieja means “old clothes”. In appearance, the Cuban dish really resembles rags.
Vaca Frita
Literally translated, it means roast beef. The banal name hides a non-standard dish that you should try in Cuba. The meat is boiled and then torn into fibers. It turns out spicy, because at the next stage the cook pours a marinade on the basis of lime, wine vinegar, fresh fragrant herbs and garlic. The saturated meat is fried on a heated frying pan until golden crust. The beef turns out crispy, juicy and moderately fatty. The national Cuban dish is served with a refreshing side dish of green peppers and onions.
Croquetas
Cuban street food in the form of puffed balls or cylinders. It is the most popular beer appetizer. Croquetas in Cuba are made from ham, pork or chicken. The meat gets crispy due to the breading of crushed breadcrumbs. Frying in a deep fryer gives a nice golden color. Croquettes are served with garlic sauce or ketchup. In this form, they can be bought in street snack bars or at markets. In restaurants, the dish is served with a salad of juicy greens and fresh vegetables. The appetizer should be tasted hot – Cubans eat it in this form.
Arroz con Pollo
Fried rice with chicken in spicy sauce is the most popular Cuban street food. The dish is cooked in huge pans right in the markets or in outdoor eateries. The process is usually continuous because this food goes like hotcakes. Arroz con Pollo is something between pilaf and paella without seafood. The special piquancy of the dish is given by tomato sauce reminiscent of ajika. Spicy yellow rice, slightly crispy chicken, oily vegetables, refreshing taste of cilantro, barely perceptible aroma of garlic – you must try this dish in Cuba.
Ajiaco
The recipe for ajiaco was invented in Colombia. Cubans modified it to their taste and included potato chowder in the list of national dishes. The soup is made with 2-3 varieties of potatoes, corn and chicken or beef. This simple base is transformed by skillfully selected additional ingredients. Chowder is cooked with aromatic herbs, lime, bananas or pumpkin. The dish is usually served with avocado slices, capers and sour cream sauce. Usually ajico can be tasted in restaurants attached to Cuban hotels. However, it is always simplified when prepared for buffets.
Flan
Cuba’s sweets are monotonous. They are usually jelly or marmalade. And also desserts based on boiled condensed milk dulce de leche. In restaurants at hotels most often serve European treats. From the national on the “buffet”, as a rule, only flan. This dessert in Cuba is prepared in the form of pudding made of custard. It is elastic on the outside, tender on the inside, luscious. Flan has a creamy flavor and melting texture. You should try it with tea or coffee – Cubans are generous with sugar in desserts.
