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Cuban cuisine

Cuban cuisine contains African, Spanish, Italian and Caribbean elements.
The Cubans don't follow any rules when cooking – the mixture of all possible tastes, smells and colours usually creates a little work of art.

Thanks to its geographic situation, seafood dominates the diet in Cuba: fish, crayfish and shrimps from a local catch and as far as the eye can see.
All sorts of vegetables are available the whole year round: tomatoes, cabbage, lettuce, potatoes, radishes, peppers, cucumber, beetroot and and and…
Also always welcome on the table: pulses of all types, potatoes, yucca, sweet potato, pumpkin, aubergines, bananas, corn, rice and red beans.
Meat dishes are also often found on the Cuban menu, made with lamb, beef, pork or poultry.
Together with the wonderful herbs and spices from the region – for example, chilli, oregano, onions, garlic, laurel, parsley, saffron, basil – there are no limits to the varied dishes.
And with any original Cuban dish there must also be exotic fruits and a coffee for dessert.



Eating and drinking

The immigrants to Cuba have brought their culture and their recipes with them from Europe, Asia, Africa and India. The resulting fusion with the existing tropical fruits and spices of Cuba has created a cuisine that one would call Creole. Today's typical Cuban cuisine ranges from the classic Creole dishes through fish specialities to the international specialities that are served in the hotels and restaurants.

Here is a small lexicon of Cuban food:

  • Arroz congrí - rice dish with red beans
  • Moros y cristianos - rice with small black beans
  • Pollo asado  - grilled chicken
  • Carne de cerdo - pork meat
  • Tostones - fried cooked banana slices
  • Picadillo - mincemeat
  • Yuca  - Manioc
  • Arroz con pollo - rice with chicken meat
  • Huevo frito - fried egg