My Favorite Typical Cuban Recipes
My favorite recipes are the traditional Cuban recipes I learned from my Abuela and bis-abuela growing up. (That is my grandmother and my great-grandmother in Spanish). From sweet and creamy flan desserts to rich and hearty arroz con poll (chicken and rice), the best food came from my grandma’s kitchens. Take a tour of some of my favorite typical Cuban recipes.
1. Cuban recipes with chicken: Arroz Con Pollo
Arroz con pollo meant that family was coming over. This is one of my ultimate comfort foods. Note that this recipe has Bijol seasoning listed. I have never used this, I have always used Sazon Goya packets instead. I will definitely try this Bijol seasoning and update you guys on the results as I have seen it references in several recipes.
All you need is some parboiled or short-grain rice, chicken thighs, onions, peppers, garlic, tomato sauce, Sazon Goya seasoning packet, chicken bouillon a bay leaf, and water. Brown the chicken, cook the veggies and then toss everything into your pot with some water. That’s all that’s needed for this quick and delicious one-pot traditional Cuban recipe.
You can also add peas about 2 minutes before it’s done cooking, although this is optional. If you do add peas, leave them to the end so they don’t get mushy.
I usually serve Arroz con Pollo with fried plantains, salad, and Cuban bread.
2. Cuban recipes with beef: Picadillo
Picadillo is a great quick weeknight dinner that can be served on bread or over rice. The unique blend of tomato sauce, white wine vinegar, olives, and cumin make this a delicious and easy lunch or dinner. Picadillo is also used as the filling for empanadas, papas rellenas (stuffed potatoes), and more.
When I lived in Georgia, I made this for my friends and they skipped the rice and added the picadillo into a tortilla. Be sure that the olives are seedless, especially if you eat this as a sandwich/wrap. I usually get the ones stuffed with red pepper (called manzanilla olives). Even if you don’t like olives, add them to cook the meat, then you can take them out. I don’t live olives but the taste is totally off if you don’t include them, so you can remove them when you remove the bay leaf or pick them out on your plate.
3. My Favorite Cuban Dinner: Ropa Vieja
Yes, the name translates directly to “old clothes” but don’t be fooled. This is one of my favorite typical Cuban dishes and is kind of like shredded pot roast. It can be made with tougher cuts of beef since it is left to soften in a tomato gravy with onions and peppers.
The longer you leave this on the stove, the softer and creamier it will be. Ropa Vieja is typically served over rice with a side of yucca or plantains. Oh and this dish usually tastes better the next day, so it’s perfect for preparing ahead of time for a party or a busy week.
4. Cuban recipes with chicken: Fricasse de Pollo
This traditional Cuban dish is similar to the ropa vieja but made with chicken. This is traditionally made with bone-in chicken thighs and legs.
I prefer to make mine with chicken breast, shredding the chicken and mixing it back into the tomato base before serving. Whichever type of chicken you decide to use, don’t forget the Cuban bread for dipping into the sauce.
I usually serve fricassee de pollo with white rice and maduros. This is a quick and easy go-to weeknight dinner for us.
5. Traditional Cuban Side Dishes: Platanitos Fritos
Plantains are related to bananas but are definitely not the same thing. Cubans, as well as other Latin cultures, use plantains for all kinds of dishes- from plantain soup to fried plantains. The plantains can be fried when they are green, which we call tostones.
If the plantain has ripened and is fried, it will be much softer and called Maduros. The tostones are fried once to soften them, squished, and then fried a second time. These can also be used for a delicious appetizer topped with fresh cheese or meats.
6. Arroz Moro
What is a moro? I have no idea (actually, I think it’s named after a dude). But this black rice is one of my favorite Cuban dishes. First, you make your black beans, and then you use the water from the beans to cook the rice. Once it’s cooked you mix in the beans and serve. This was always made by my Abuela for special occasions.
There is some controversy surrounding the name of this dish. Depending on which restaurant you go it, this can be called either moro or congri. To me, congri has always been with red beans, but the name is derived from “con gris” meaning “with grey” which refers to the black bean sauce. Either way its delicious.
7. Best Cuban Desserts: Flan
There are several ways to make flan, from the ingredients added to the method of cooking. It can be cooked either on the stove or in the oven. I learned from my Abuela to make it on the stove, but have since switched to making it in the oven as it cuts cooking time in half and makes less of a mess.
You can also add other ingredients to your taste, such as a few drops of vanilla.
In a blender, mix:
- a can of evaporated milk
- a can of sweetened condensed milk
- four eggs
- and about half a can of regular milk (use the sweetened condensed milk can for the regular milk to make sure you get most of the sweetened condensed milk out)
While this is mixing, create a caramel layer on the bottom of your pan with sugar. Once it’s melted and distributed to the bottom of the pan, add the milk mixture.
BE VERY CAREFUL MELTING THE SUGAR! IF IT GETS ON YOU IT WILL STICK AND BURN YOU HORRIBLY. BE CAREFUL!!
Do not cover your flan while cooking as condensation will gather on the lid and drip into your flan, throwing the chemistry off. It won’t harden correctly.
8. Arroz con Pollo Asopao- Specialty Cuban Chicken and Rice
Arroz con Pollo “Asopado” or “A La Chorrera” is a version of chicken and rice (see above) which is made fresh if ordered in a restaurant. The main difference is that once the rice is done cooking, beer is added to the dish and cooked for another minute, which results in soupier chicken and rice dish. This is the recipe that I learned from my Abuela and have always made. If it doesn’t have beer, it’s not arroz con pollo to me!
9. Classic Cuban Dishes: Arroz Imperial
An amped-up version of a chicken and rice dish, this one also includes ham, shrimp, mayonnaise, and a large serving of cheese melted over the top. I know, the mayo sounds weird but you don’t actually taste it once it melts into the dish. If you are making this, make sure that the mayo is at room temperature or it will go bad when added to the hot rice.
This dish is typically served at large gatherings or parties and can be made with just the chicken, or just the chicken and ham. You can use your favorite cheese to layer and top this dish. I have seen recipes that call for mozzarella, others that use parmesan, and some with pepperjack. I would go for a combination of mozzarella, gouda and parmesan for extra creaminess and tang.
10. Cuban Holiday Recipe: Pernil
Traditionally, we make a whole roasted pig on holidays in something called “la Caja China”. Families would gather early in the morning to get the fire going and it was a big celebration when it was time to eat. We don’t have big family gatherings like that anymore, but that doesn’t mean we don’t enjoy our roast pork. For smaller gatherings, we make something called “pernil” or Lechon, which is a roasted pork shoulder. This can be made in the oven instead of the backyard and doesn’t require buying an entire pig. Don’t forget to broil it for a few minutes before serving to crisp up the skin.
11. Traditional Cuban Side Dish: Yuca
Yuca is a side dish similar to potatoes. Traditionally it is boiled and served with mojo and lime. However, yuca is very versatile. Yuca can be used to make bread, it can be mashed and fried, or it can even be served as fries. When I think of yucca, though, I think of Christmas dinner, served with morro and Lechon.
I also like to get creative with leftovers and use the yuca to make cheesy yuca balls. You simply mash the yuca, mix with cheddar or mozzarella cheese, and deep fry for a few minutes. Yum!
