Last Updated: November 10, 2026
Cuban cooking draws on Spanish, African, and Caribbean traditions and relies on a savory base called sofrito, a gently cooked mix of onion, green pepper, and garlic. Citrus marinades, cumin, oregano, and bay leaf provide the seasoning rather than heat, so the food is generally flavorful but not spicy. These nine recipes cover mains, sides, a sandwich, and a dessert that work well for home cooks. Most serve four to six.
Cuban Flavor Basics
- Sofrito: Onion, green bell pepper, and garlic cooked in olive oil until soft, often with cumin and oregano.
- Mojo: A garlicky citrus marinade made with sour orange juice, or a blend of orange and lime juice, with olive oil, oregano, and cumin.
- Adobo seasoning: A dry rub of garlic powder, onion powder, oregano, and pepper.
- Beans and rice: Black beans, white rice, and plantains appear at many meals.
- Cuban bread: A soft white loaf with a thin crust; Italian or French bread is a reasonable substitute.
Nine Cuban Recipes
1. Ropa Vieja
Ingredients: 2 pounds flank steak, 1 onion, 1 green and 1 red bell pepper sliced, 4 cloves garlic, 1 can (8 ounces) tomato sauce, 1/2 cup broth, 1 teaspoon cumin, 1 teaspoon oregano, 2 bay leaves, 1/4 cup olives, 1 tablespoon vinegar.
Method: Simmer the steak in water with half the onion and a bay leaf for 2 hours, or until it shreds. Cook the remaining vegetables with spices, tomato sauce, and broth, add the shredded beef, and simmer 20 minutes. Stir in olives and vinegar.
2. Mojo Pork Shoulder
Ingredients: 4-pound bone-in pork shoulder, 1 cup orange juice, 1/3 cup lime juice, 8 cloves garlic, 1 tablespoon oregano, 1 tablespoon cumin, 1/3 cup olive oil, salt.
Method: Blend the marinade ingredients, pour over the pork, and refrigerate 12 to 24 hours. Roast at 325°F for 4 to 5 hours until the meat falls apart. Serve with sliced onions marinated in lime juice.
3. Cuban Black Beans
Ingredients: 1 pound dried black beans soaked overnight, 1 onion, 1 green pepper, 5 cloves garlic, 2 bay leaves, 1 tablespoon cumin, 1 tablespoon oregano, 2 tablespoons vinegar, 1/4 cup olive oil.
Method: Simmer the soaked beans with half the onion and pepper and the bay leaves until tender, about 1.5 hours. Make a sofrito with the rest, stir it into the beans, and simmer 30 minutes. Finish with vinegar.
4. Arroz con Pollo
Ingredients: 3 pounds chicken pieces, 2 cups long-grain rice, 3 1/2 cups broth, 1 onion, 1 green pepper, 3 cloves garlic, 1 tablespoon tomato paste, 1 teaspoon cumin, 1 cup peas, saffron or turmeric.
Method: Brown the chicken, remove, and cook the sofrito. Add rice, spices, tomato paste, and broth. Nestle the chicken in, cover, and cook on low for 25 minutes. Stir in peas and rest 10 minutes.
5. Cuban Sandwich
Ingredients: 4 sections of Cuban or Italian bread, yellow mustard, 8 ounces sliced roast pork, 8 ounces sliced ham, 8 slices Swiss cheese, dill pickle slices, butter.
Method: Spread mustard on the bread and layer pork, ham, cheese, and pickles. Butter the outside and press in a skillet or sandwich press for 3 to 4 minutes per side until crisp and the cheese melts.
6. Tostones
Ingredients: 3 green plantains, vegetable oil for frying, coarse salt, garlic mojo for dipping.
Method: Peel and slice into 1-inch rounds. Fry at 325°F for 3 minutes per side, then smash flat. Refry at 375°F for 2 minutes per side until golden. Salt immediately.
7. Picadillo
Ingredients: 1.5 pounds ground beef, 1 onion, 1 green pepper, 4 cloves garlic, 1 cup tomato sauce, 1/3 cup raisins, 1/3 cup green olives, 1 tablespoon capers, 1 teaspoon cumin.
Method: Cook the beef with the sofrito vegetables, add tomato sauce and spices, simmer 15 minutes, and stir in raisins, olives, and capers. Serve over rice.
8. Maduros (Sweet Plantains)
Ingredients: 3 very ripe plantains with mostly black skin, oil for pan-frying.
Method: Slice on the diagonal and fry in 1/2 inch of oil over medium heat for 2 to 3 minutes per side until caramelized. Drain on paper towels.
9. Flan de Leche
Ingredients: 1 cup sugar for caramel, 1 can condensed milk, 1 can evaporated milk, 4 eggs, 1 tablespoon vanilla.
Method: Melt the sugar until amber and pour into a 9-inch pan. Blend the remaining ingredients, strain into the pan, and bake in a water bath at 325°F for 50 to 60 minutes. Chill at least 6 hours and invert onto a plate.
Suggested Menu
| Course | Dish |
|---|---|
| Main | Mojo pork or ropa vieja |
| Rice | White rice with Cuban black beans |
| Side | Tostones and maduros |
| Dessert | Flan |
Tips
- Marinate pork overnight; the citrus and garlic take time to penetrate.
- Choose plantains by ripeness: green for tostones, nearly black for maduros.
- Let beans rest after cooking so the flavors blend; they taste better the next day.
- Keep the sofrito gentle. Cook it over medium-low heat until soft, not browned.
- Use a tight-fitting lid for rice to cook it evenly.
Storage
Refrigerate leftovers in airtight containers for three to four days. Ropa vieja, pork, beans, and picadillo all freeze for up to three months and reheat well with a splash of broth. Fry plantains fresh since they soften when stored. Keep flan covered in the refrigerator for up to four days.
Make-Ahead Timeline for a Cuban Dinner
- Two days before: Soak the black beans and mix the mojo marinade.
- The day before: Marinate the pork, cook the beans, and bake the flan so it can chill overnight.
- Morning of: Put the pork in the oven, slice onions for topping, and prep plantains.
- One hour before serving: Cook the rice, reheat the beans, and fry the plantains at the last minute.
Drinks to Serve
- Café cubano: strong espresso whipped with sugar into a foam, served in small cups.
- Limeade or fresh orange juice for a simple cold drink.
- Malta, a malted soda available in many grocery stores.
- Mojitos or rum cocktails for adults, if desired.
FAQ
What can I use if I cannot find sour orange?
A mix of two parts orange juice to one part lime juice approximates the flavor. Lemon juice can also stand in.
Is Cuban food spicy?
Generally no. Flavor comes from garlic, cumin, oregano, and citrus. Serve hot sauce on the side if you want heat.
Can I make ropa vieja in a slow cooker?
Yes. Cook the steak on low for 8 hours with the vegetables and sauce, then shred and return to the liquid.
Are these recipes suitable for special diets?
Some are naturally gluten-free, but check ingredient labels. Consult a professional for dietary needs.
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