Cuban Food

Crema de Malanga is a thick, creamy soup, made creamy more by the texture of the Malanga than actual cream. Easy to make using simple ingredients, this soup is a delicious way to try something different.

These Cuban pork chops or chuletas de cerdo in Spanish, make an easy, affordable and quick dinner. In this recipe, thin-cut pork chops are seasoned with garlic powder, cumin, oregano and salt and pepper. Then we squeeze some fresh lime juice over them and let them marinate for great flavor. Serve the pork chops with white rice and black beans or mashed potatoes for a filling and delicious meal.

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours.

Vaca Frita de Pollo is a fried shredded chicken dish that’s popular in Cuban restaurants all over Miami. The literal translation is chicken fried steak, but that’s not this dish. Vaca frita de pollo is cooked, shredded chicken that’s flavored with a delicious homemade mojo marinade and skillet-fried until browned and crispy on the outside.

This is a Cuban Corn Stew called Guiso de Maiz in Spanish. It’s a traditional Cuban dish, and like most Cuban recipes this stew is made from easy to find, affordable ingredients. Made with pork stew meat, corn, potatoes and spices, this stew is perfect for tight budgets and hungry appetites.

Pastelitos de carne are meat filled pastries that are topped with a sweet glaze. They can be found in Cuban cafeterias and restaurants all over Miami. But there’s no need to make the trip, because they can easily be made at home.

A classic Cuban side dish, tostones are fried green plantains; actually they’re twice fried green plantains. They’re really good with all kinds of dishes.

Pan con Bistec is a Cuban-style steak sandwich. They can be found in cafeterias and restaurants all over Miami, and they’re delicious. Pan con bistec are simple to make at home too.

Bistec a Caballo is the Cuban equivalent to steak and eggs. It translates to “steak on a horse” – don’t ask me why. This dish is simple to make, it’s a thin steak that’s quickly pan-fried, served on a generous bed of French fries and topped with a fried egg, preferably with a soft yolk.

In this recipe, the meatballs are seasoned with a combination of traditional Cuban spices – garlic powder, cumin, oregano, finely diced onions and parsley. Then they’re fried until golden, and cooked in tomato sauce with more onions and garlic.

In Spanish this dish is called bistec de puerco empanizado, translation: breaded pork steak, and it’s super easy to make. Here we serve the breaded pork steaks with yellow rice with mixed veggies, and store bought fried plantain chips for a delicious Cuban style meal.

Empanadas are stuffed pastries that are baked or fried. They’re usually stuffed with savory minced meat like chicken, beef or chorizo. In this recipe I replace ground beef with ground turkey and make a (mostly) traditional Cuban picadillo. Then the empanadas are fried until golden.…

This mojo marinated grilled chicken is so flavorful that it will become your favorite chicken recipe. In this recipe a whole chicken is butterflied and marinated in a homemade mojo for 24 hours. Then it’s grilled, low and slow until juicy, tender and delicious.

Traditionally, picadillo is made with ground beef, but this turkey picadillo recipe is just as delicious. Don’t roll your eyes, and don’t worry, all the flavor is still there. A combination of vegetables and spices make sure of that.