Cuban Cuisine

Cuban cuisine is hearty, comforting home cooking born of Spanish, African and Caribbean influences, built around rice, beans, pork and root vegetables. Its classics include ropa vieja, shredded beef in a rich tomato sauce, roast and fried pork, moros y cristianos rice and black beans, tostones fried plantains, and fresh tropical fruit, all best enjoyed at a paladar, a private family-run restaurant that offers far better food and warmth than the state establishments.

Highlights

• Ropa vieja - the shredded beef in rich tomato sauce.
• Roast pork and rice and beans - the hearty staples.
• Tostones - the twice-fried green plantains.
• The paladar - the private family restaurant, the best place to eat.

When to go

Year-round; eat at the private paladares rather than state-run restaurants for the best food and service, and enjoy the fresh tropical fruit and, of course, a mojito or daiquiri, the island's famous rum cocktails.

Things to know

Cuba's chronic food shortages mean menus are limited and ingredients unpredictable, so dining can be hit or miss, especially outside the private paladares, which are far better than the state restaurants. It is hearty and simple rather than varied or spicy. The rum cocktails, mojito and daiquiri, and the coffee are highlights. Bring cash and low expectations for variety.

Nearby

Havana has the best range of paladares; the coast adds fresh seafood.