Cuban gastronomy is an excellent fusion of Spanish, African, Taino and Caribbean food and customs. That is to say, Cuban recipes share a combination of spices with techniques inherited from the local Taino people, which were combined with African and Spanish gastronomy, always emphasizing their Caribbean influences in seasonings and flavors. That is why in this opportunity we will show you a little more about the gastronomy of Cuba.

History of Cuban gastronomy

One of the main characteristics of Cuba is its wide cultural diversity, which makes this island an emblematic territory, and which has also greatly enriched its gastronomy throughout history.

This cultural and gastronomic mix is due to the fact the culture of the Tainos was influenced by the slavery period. At that time, all the cooks were Africans, and later they welcomed Chinese immigrants. Of course, there was also the influence of Spanish cuisine, due to the large number of Spaniards who emigrated to Cuba.

Characteristics of Cuban food

Cuban gastronomy is characterized by a cooking method where almost all food is fried. The Cuban population is not accustomed to dry food, but prefers rice and sweets. The vast majority of their dishes are based on two main foods, rice (usually white) and legumes. Both rice and legumes are usually accompanied by meats, especially pork or lamb, eggs and beans.

Let's take a look at the history of Cuban gastronomy, which began with the natives eating a vegetable diet, such as yucca, hot or sweet bell pepper, corn, sweet potato and pumpkin. Today, Cubans still eat a lot of vegetables, as well as meats, as did their ancestors, who fed on a wide variety of animals, including land animals such as seals, iguanas, crocodiles and some birds.

In addition, they were dedicated to the cultivation and consumption of different fruits such as mamey, pineapple, anon and guava. It was the slaves who introduced into the national cuisine some tubers such as yam, malanga, plantain, okra and pintada, they also offered dishes such as tostones and fufú.

Over time, beans, rice and citrus fruits such as oranges and lemons, as well as pork and beef, were integrated into Cuban gastronomy. It is important to mention that rice consumption in Cuba increased due to Spanish immigration in the 19th century. It is also believed that the Spanish taught the indigenous Cubans the method of cooking fried meat, which is usually accompanied with lettuce, yucca and congrí.

Typical dishes of Cuban gastronomy

Cuban gastronomy is extremely exquisite, ideal to enjoy on an incredible vacation on a beautiful Caribbean island.

• Ropa Vieja: one of Cuba's most famous dishes, it is basically a dish of ground beef mixed with rice in a tomato-based sauce, seasoned with onions, olives, garlic, salt and pepper. It is hearty and if the portion size is large, it is sure to keep you full for many hours.
• Moros y cristianos: made with black beans and white rice. This dish is often eaten as a side dish, but it's also a stand-alone meal replacement, it's ideal if you're a vegetarian, or if you want to avoid eating a lot of meat. It is often confused with congrí, another Cuban dish that uses red beans instead of black beans.
• Picadillo a la habanera: another typical dish from this area to try before leaving is picadillo a la habanera or la cubana. It has ground beef and pork, garlic, paprika, tomatoes and onion. You can also add ingredients such as olives or raisins to taste.
• El Congrí: this delicious typical Cuban dish is made with red beans, rice, pork, bacon and pork rinds. Undoubtedly a unique dish that distinguishes the Caribbean culture.
• Vaca Frita: this dish is assembled with ground beef seasoned with salt to taste, then lemon is added and cooked in an onion and garlic sauce. Unlike Ropa Vieja, Vaca Frita is not served with sauce, but with rice or patacones (crushed and fried green plantains).