I’m not a big fan of Cuban recipes but most times you don’t get to do what you like always, my fans keep asking me when my Cuban recipes will be read, and thank God they are finally here. Even though these recipes have a special place in my heart because they were passed down from a friend whom I love dearly, I kept underrating them until I tasted Cafecito OMG! This coffee blew my mind and boosted my saliva in tasting other recipes like Flan de Queso, Yuca con Mojo, Pastelitos de Guayaba, and Ropa Vieja. These were heavenly tastes and I had to dive deep into Cuban recipes and I found the value that was missing, the moral lesson is never to neglect any recipe because of its origin. I’m sure my friend will be very happy with me wherever she is.
Girl, I get where you’re coming from! It’s crazy how one little taste can change everything, right? That Cafecito was like your gateway drug to Cuban cuisine. And then BAM! You’re all about that Flan de Queso, Yuca con Mojo, and don’t even get me started on those Pastelitos de Guayaba! It’s like your taste buds went on a Caribbean vacation.
1. Ropa Vieja (Shredded Beef Stew)
It’s like, savory and tangy, with this melt-in-your-mouth beef that’s literally to die for. The tomato sauce gives it this rich depth that’ll make your taste buds dance.
Ingredients:
- Flank steak ($12-15 per lb)
- Bell peppers ($1-2 each)
- Onions ($0.50-1 each)
- Garlic ($0.50 for a head)
- Tomato sauce ($2-3 per can)
- Cumin ($3-4 for a jar)
- Bay leaves ($2-3 for a pack)
- Olive oil ($5-7 for a small bottle)
Instructions
- First things first, grab a big pot and heat up some olive oil. Throw in those sliced onions and bell peppers, and let them get all soft and yummy (like, 5 mins).
- Now, toss in the minced garlic and let it do its thing for a hot sec (30 seconds, tops).
- Time for the star of the show – add that flank steak, tomato sauce, cumin, and bay leaves. Fill it up with water till the meat’s covered.
- Bring it to a boil, then turn it down low and let it simmer. We’re talking like, 2-3 hours here. Patience, sis!
- Once the meat’s super tender, take it out and shred it up with two forks. It should basically fall apart.
- Throw the meat back in, let it simmer for another 15-20 mins to soak up all that flavor.
- Serve it up with some rice and black beans, and you’re literally living your best life.
Cook time: About 3 hours, but it’s so worth it!
2. Arroz con Pollo (Chicken and Rice)
This dish is straight-up comfort food. It’s got this warm, earthy vibe from the spices, and the chicken is so juicy it’s insane. The rice soaks up all the flavors and it’s just chef’s kiss.
Ingredients:
- Chicken thighs ($5-7 per lb)
- Rice ($2-3 for a bag)
- Onion ($0.50-1)
- Bell pepper ($1-2)
- Garlic ($0.50 for a head)
- Tomato sauce ($2-3 per can)
- Chicken broth ($2-3 for a carton)
- Saffron ($15-20 for a small jar, but a little goes a long way)
- Peas ($1-2 for a bag of frozen)
Instructions
- Start by seasoning those chicken thighs with salt and pepper. Don’t be shy!
- Heat up some oil in a big pan and brown that chicken till it’s looking golden and gorgeous (about 5 mins each side).
- Take the chicken out and in the same pan, throw in your diced onions and peppers. Let them get all soft and fragrant (5 mins, tops).
- Add in the minced garlic and rice, and stir it around to get the rice all coated in the oil (1-2 mins).
- Pour in the tomato sauce, chicken broth, and a pinch of that fancy saffron. Stir it up real good.
- Nestle the chicken back in there, bring it to a boil, then turn it way down and cover it. Let it simmer for about 20-25 mins.
- When the rice is almost done, throw in those peas and let them warm up for the last 5 mins.
- Fluff it all up with a fork and serve it hot!
Cook time: About 45 minutes from start to finish.
3. Picadillo (Ground Beef Hash)
It’s like, savory and a little sweet at the same time? The ground beef is all spiced up, and then you get these pops of sweetness from the raisins. It’s a total flavor trip.
Ingredients:
- Ground beef ($5-7 per lb)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- Green olives ($3-4 for a jar)
- Raisins ($2-3 for a box)
- Tomato sauce ($2-3 per can)
- Cumin ($3-4 for a jar)
- Oregano ($2-3 for a jar)
- Potatoes ($2-3 for a bag)
Instructions
- Heat up a big skillet and brown that ground beef. Break it up as it cooks (about 5-7 mins).
- Toss in your diced onions and let them get all soft and translucent (3-4 mins).
- Add the minced garlic, cumin, and oregano. Let those spices wake up (1 min).
- Pour in the tomato sauce and a splash of water. Stir it all up.
- Now for the fun part – add those chopped olives, raisins, and diced potatoes. Give it a good mix.
- Let it all simmer together until the potatoes are tender (15-20 mins). If it gets too dry, just add a little more water.
- Taste it and add salt and pepper if it needs it.
- Serve it up with some white rice on the side. It’s bomb!
Cook time: About 30-35 minutes total.
Girl, these recipes are seriously the bomb dot com. They might take a little time, but they’re totally worth it. Plus, cooking is like, super therapeutic, you know? Put on your fave playlist and just vibe in the kitchen.
4. Lechón Asado (Roast Pork)
This pork is like, melt-in-your-mouth tender with a crispy skin that’s totally addictive. The citrus marinade gives it this tangy kick that’ll make your taste buds do a happy dance.
Ingredients:
- Pork shoulder ($4-6 per lb)
- Oranges ($3-4 for a bag)
- Limes ($2-3 for a bag)
- Garlic ($0.50 for a head)
- Cumin ($3-4 for a jar)
- Oregano ($2-3 for a jar)
- Olive oil ($5-7 for a small bottle)
Instructions
- First up, make that marinade. Mix orange juice, lime juice, minced garlic, cumin, oregano, and salt in a bowl.
- Score the pork skin in a diamond pattern – careful not to cut the meat!
- Pour the marinade all over the pork, making sure it gets in all the nooks and crannies.
- Cover and let it chill in the fridge overnight. Patience, babe!
- Preheat your oven to 325°F (165°C).
- Place the pork in a roasting pan, skin side up, and roast for about 4 hours.
- Crank up the heat to 450°F (230°C) for the last 30 minutes to get that skin extra crispy.
- Let it rest for 15-20 minutes before carving. Trust me, it’s worth the wait!
Cook time: About 4.5 hours, plus marinating time
5. Camarones Enchilados (Spicy Shrimp)
It’s like a flavor explosion in your mouth! The shrimp are juicy and tender, swimming in this spicy, tangy sauce that’s literally to die for.
Ingredients:
- Large shrimp ($10-15 per lb)
- Tomato sauce ($2-3 per can)
- Bell pepper ($1-2)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- White wine ($5-10 for a cheap bottle)
- Hot sauce ($2-3 for a bottle)
Instructions
- Start by sautéing diced onions and bell peppers in a pan with some oil. Get them all soft and fragrant (about 5 mins).
- Toss in minced garlic and cook for another minute.
- Pour in the tomato sauce, a splash of white wine, and a dash of hot sauce. Let it simmer for 10 mins.
- While that’s cooking, season your shrimp with salt and pepper.
- Add the shrimp to the sauce and cook until they turn pink and curl up (3-5 mins).
- Taste and adjust the seasoning. More heat? Go for it, girl!
- Serve over rice or with crusty bread to soak up all that yummy sauce.
Cook time: About 25-30 minutes
6. Fricase de Pollo (Chicken Fricassee)
This dish is like a warm hug for your taste buds. The chicken is fall-off-the-bone tender, and the sauce is rich and comforting with a hint of tang from the olives.
Ingredients:
- Chicken pieces ($3-5 per lb)
- Potatoes ($2-3 for a bag)
- Carrots ($1-2 for a bunch)
- Onion ($0.50-1)
- Green olives ($3-4 for a jar)
- White wine ($5-10 for a cheap bottle)
- Tomato sauce ($2-3 per can)
Instructions
- Season your chicken pieces with salt and pepper, then brown them in a large pot (about 5 mins per side).
- Take the chicken out and in the same pot, sauté diced onions until they’re soft.
- Add in sliced carrots and cook for another 5 mins.
- Pour in the white wine and let it bubble for a minute to cook off the alcohol.
- Add tomato sauce, chicken broth, and those briny olives.
- Nestle the chicken back in, cover, and let it simmer for about 30 minutes.
- Toss in some cubed potatoes and cook until they’re tender (15-20 mins).
- Adjust the seasoning and serve it up hot!
Cook time: About 1 hour
7. Vaca Frita (Crispy Shredded Beef)
This beef is crispy on the outside, and tender on the inside, with this amazing lime and garlic flavor that’ll make you wanna lick your plate.
Ingredients:
- Flank steak ($12-15 per lb)
- Limes ($2-3 for a bag)
- Garlic ($0.50 for a head)
- Onion ($0.50-1)
- Olive oil ($5-7 for a small bottle)
Instructions
- Boil the flank steak in salted water until it’s super tender (about 1.5-2 hours).
- Let it cool, then shred it up with your hands or two forks.
- In a bowl, mix the shredded beef with lime juice, minced garlic, and sliced onions. Let it marinate for 15 mins.
- Heat up a skillet with olive oil until it’s smoking hot.
- Spread the beef mixture in the pan and let it get all crispy (about 5 mins).
- Flip it and crisp up the other side.
- Serve it with lime wedges and black beans on the side. It’s fire!
Cook time: About 2.5 hours, including boiling time
8. Arroz con Mariscos (Seafood Rice)
It’s like paella’s sassy Cuban cousin. You get this amazing seafood flavor in every bite, with the rice soaking up all that oceany goodness.
Ingredients:
- Mixed seafood (shrimp, mussels, calamari) ($15-20 for a mix)
- Rice ($2-3 for a bag)
- Onion ($0.50-1)
- Bell pepper ($1-2)
- Tomato sauce ($2-3 per can)
- Saffron ($15-20 for a small jar)
- Peas ($1-2 for a bag of frozen)
Instructions
- Sauté diced onions and peppers in a large pan until soft.
- Add in the rice and stir it around to get it all coated in oil.
- Pour in some fish stock, tomato sauce, and a pinch of saffron. Let it come to a boil.
- Turn the heat down, cover, and let it simmer for about 15 mins.
- Add your mixed seafood and frozen peas on top. Cover and cook for another 10 mins.
- Give it all a gentle stir and let it sit for 5 mins before serving.
- Garnish with some lemon wedges and fresh parsley. Fancy AF!
Cook time: About 40 minutes
9. Carne con Papa (Beef and Potato Stew)
This stew is like a big, warm hug in a bowl. The beef is tender, the potatoes are creamy, and the sauce is rich and savory. It’s total comfort food vibes.
Ingredients:
- Beef chunks ($8-10 per lb)
- Potatoes ($2-3 for a bag)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- Tomato sauce ($2-3 per can)
- Cumin ($3-4 for a jar)
- Bay leaves ($2-3 for a pack)
Instructions
- Brown your beef chunks in a pot with some oil. Get them nice and crusty.
- Throw in diced onions and minced garlic. Let them get all fragrant.
- Add tomato sauce, cumin, bay leaves, and enough water to cover everything.
- Let it simmer on low for about 1.5 hours, until the beef is getting tender.
- Toss in some cubed potatoes and let it cook for another 30 mins.
- Season to taste and serve it up with some crusty bread. It’s bomb!
Cook time: About 2 hours
10. Pollo al Ajillo (Garlic Chicken)
If you’re a garlic girl, this dish is gonna rock your world. The chicken is juicy, and it’s swimming in this garlicky, buttery sauce that’s literally drinkable.
Ingredients:
- Chicken thighs ($5-7 per lb)
- Garlic (like, a ton) ($1-2 for several heads)
- White wine ($5-10 for a cheap bottle)
- Butter ($3-4 for a stick)
- Parsley ($1-2 for a bunch)
Instructions
- Season your chicken thighs with salt and pepper, then brown them in a pan.
- Take the chicken out and in the same pan, throw in a ridiculous amount of sliced garlic. Let it get golden but not burnt.
- Pour in some white wine and let it bubble up.
- Add the chicken back in, along with some chicken broth.
- Let it simmer until the chicken is cooked through (about 20 mins).
- Stir in some butter at the end to make the sauce extra lush.
- Sprinkle with chopped parsley and serve. Get ready for garlic breath, but it’s so worth it!
Cook time: About 35 minutes
11. Costillas de Cerdo (Cuban-Style Pork Ribs)
These ribs are like, fall-off-the-bone tender with a tangy, slightly sweet glaze that’ll have you licking your fingers clean.
Ingredients:
- Pork ribs ($5-7 per lb)
- Orange juice ($3-4 for a carton)
- Lime juice ($2-3 for a bottle)
- Garlic ($0.50 for a head)
- Oregano ($2-3 for a jar)
- Cumin ($3-4 for a jar)
- Brown sugar ($2-3 for a bag)
Instructions
- Mix up a marinade with OJ, lime juice, minced garlic, oregano, cumin, and brown sugar.
- Slather it all over your ribs and let them chill in the fridge for a few hours or overnight.
- Preheat your oven to 300°F (150°C).
- Wrap the ribs in foil and bake for about 2.5 hours.
- Unwrap and brush with more marinade, then broil for a few mins to get them caramelized.
- Let them rest for 10 mins before cutting. Try not to eat them all yourself!
Cook time: About 3 hours, plus marinating time
12. Bistec Empanizado (Breaded Steak)
Picture this: a crispy, golden crust hiding juicy, tender steak inside. It’s like a chicken cutlet, but way more bougie.
Ingredients:
- Thin-cut steaks ($10-12 per lb)
- Eggs ($3-4 for a dozen)
- Breadcrumbs ($2-3 for a container)
- Garlic powder ($2-3 for a jar)
- Parsley ($1-2 for a bunch)
- Vegetable oil ($3-4 for a bottle)
Instructions
- Season your steaks with salt, pepper, and garlic powder.
- Set up a breading station: flour, beaten eggs, and breadcrumbs mixed with chopped parsley.
- Dip each steak in flour, then egg, then breadcrumbs. Make sure they’re well coated.
- Heat up some oil in a pan until it’s shimmering.
- Fry the steaks until they’re golden brown on both sides (about 3-4 mins per side).
- Drain on paper towels and serve with lime wedges. It’s like a fancy version of chicken fingers!
Cook time: About 20-25 minutes
13. Ajiaco Cubano (Cuban Vegetable Stew)
It’s like a flavor party in your mouth, with all these different veggies and meats coming together in a rich, comforting broth. The corn adds this subtle sweetness that’s just chef’s kiss.
Ingredients:
- Mixed vegetables (corn, pumpkin, yuca, plantains) ($5-7 for a mix)
- Chicken pieces ($3-5 per lb)
- Beef chunks ($8-10 per lb)
- Corn on the cob ($2-3 for a pack)
- Cilantro ($1-2 for a bunch)
- Lime ($0.50-1 each)
Instructions
- Start by browning your chicken and beef in a big pot. Get that color, girl!
- Throw in chopped onions and garlic, let them get all fragrant.
- Add your mixed veggies and cover everything with water or broth.
- Let it simmer for like, an hour until the meat’s tender and the veggies are soft.
- Toss in some corn cobs cut into chunks for the last 15 minutes.
- Season it up with salt, pepper, and a squeeze of lime juice.
- Sprinkle some fresh cilantro on top when serving. It’s a whole meal in a bowl!
Cook time: About 1.5 hours
14. Tamales Cubanos (Cuban Tamales)
These tamales are next level. The masa’s all creamy and corny, with this savory pork filling that’s got just a hint of spice. It’s like comfort food wrapped in a cute little package.
Ingredients:
- Cornmeal ($2-3 for a bag)
- Pork shoulder ($4-6 per lb)
- Corn husks ($3-4 for a pack)
- Garlic ($0.50 for a head)
- Cumin ($3-4 for a jar)
- Tomato sauce ($2-3 per can)
Instructions
- First, you gotta soak those corn husks in warm water. They need to get all soft and pliable.
- Mix up your masa dough with cornmeal, broth, and a bit of lard. It should be like, spreadable but not runny.
- For the filling, cook up some diced pork with garlic, cumin, and tomato sauce until it’s tender.
- Now for the fun part – spread some masa on a corn husk, add a spoonful of filling, and fold it up all cute.
- Steam these bad boys for about an hour. The waiting is the hardest part!
- Unwrap and dig in. It’s like opening a delicious present!
Cook time: About 2 hours, including prep
15. Pargo Entero (Whole Red Snapper)
This fish is serving fresh-from-the-ocean realness. The outside gets all crispy, but the inside stays super moist. And that garlic-citrus sauce? It’s straight fire.
Ingredients:
- Whole red snapper ($12-15 per lb)
- Garlic ($0.50 for a head)
- Limes ($2-3 for a bag)
- Olive oil ($5-7 for a small bottle)
- Oregano ($2-3 for a jar)
- White wine ($5-10 for a cheap bottle)
Instructions
- Clean that fish real good and score the sides. Don’t be squeamish, it’s worth it!
- Whip up a marinade with minced garlic, lime juice, olive oil, and oregano.
- Rub that all over the fish, inside and out. Let it chill for 30 mins.
- Heat up your grill or a big skillet until it’s smoking hot.
- Cook the fish for about 5-7 mins per side, until it’s got those gorgeous grill marks.
- While it’s cooking, baste it with the leftover marinade and a splash of white wine.
- Serve it whole on a platter with lime wedges. It’s a total showstopper!
Cook time: About 20 minutes, plus marinating time
16. Arroz Imperial (Imperial Rice)
Girl, this is like, the ultimate Cuban comfort food. It’s creamy, cheesy, and packed with chicken. Each layer is a new flavor experience.
Ingredients:
- Cooked chicken ($5-7 per lb)
- Cooked rice ($2-3 for a bag)
- Mayonnaise ($3-4 for a jar)
- Cheese (use that good stuff) ($5-7 for a block)
- Peas ($1-2 for a bag of frozen)
- Red bell pepper ($1-2 each)
Instructions
- Start by mixing your cooked rice with some mayo. I know it sounds weird, but trust the process.
- In a baking dish, layer half the rice, then shredded chicken, peas, and sliced peppers.
- Sprinkle a generous amount of cheese on top. Don’t be shy!
- Repeat the layers, ending with cheese on top.
- Bake it in the oven at 350°F (175°C) for about 20-25 mins, until the cheese is all melty and bubbly.
- Let it cool for a few mins before serving. It’s like a Cuban lasagna!
Cook time: About 30-35 minutes
17. Potaje de Garbanzos (Chickpea Stew)
This stew is like a warm hug for your insides. The chickpeas are creamy, the chorizo adds a smoky kick, and the spinach gives it a fresh vibe.
Ingredients:
- Chickpeas ($2-3 for a can, or $1-2 for a bag if dried)
- Chorizo ($5-7 for a link)
- Spinach ($2-3 for a bunch)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- Tomato sauce ($2-3 per can)
- Cumin ($3-4 for a jar)
Instructions
- If you’re using dried chickpeas, soak them overnight. Canned works too, no judgment!
- In a pot, fry up some diced chorizo until it releases its oils.
- Add in diced onions and garlic, let them get all soft and fragrant.
- Toss in your chickpeas, tomato sauce, and a sprinkle of cumin.
- Let it simmer for about 30 mins if using canned chickpeas, or until tender if using dried.
- Throw in a handful of spinach at the end and let it wilt.
- Serve it up with some crusty bread for dipping. It’s so good, you might lick the bowl!
Cook time: About 45 minutes (or longer if using dried chickpeas)
18. Rabo Encendido (Spicy Oxtail Stew)
This stew is not playing around. The oxtail gets so tender it’s falling off the bone, and the sauce is rich and spicy. It’s like a flavor explosion in your mouth.
Ingredients:
- Oxtail ($8-10 per lb)
- Bell peppers ($1-2 each)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- Tomato sauce ($2-3 per can)
- Red wine ($8-10 for a cheap bottle)
- Hot sauce ($2-3 for a bottle)
Instructions
- Season those oxtails with salt and pepper, then brown them in a pot. Get them nice and crusty.
- Take out the oxtails and in the same pot, sauté diced peppers, onions, and garlic.
- Add the oxtails back in, along with tomato sauce, a splash of red wine, and a dash of hot sauce.
- Let it simmer on low for like, 3 hours. Patience is key, sis!
- The meat should be falling off the bone when it’s done.
- Serve over rice and get ready for a flavor trip!
Cook time: About 3.5 hours
19. Moros y Cristianos (Black Beans and Rice)
This dish is the ultimate Cuban side. The rice is fluffy, the beans are creamy, and together they’re like, a match made in heaven. It’s got this earthy, slightly smoky flavor that’s so addictive.
Ingredients:
- Black beans ($1-2 for a can, or $1-2 for a bag if dried)
- White rice ($2-3 for a bag)
- Bacon ($4-5 for a pack)
- Onion ($0.50-1)
- Green pepper ($1-2)
- Garlic ($0.50 for a head)
- Cumin ($3-4 for a jar)
Instructions
- If you’re using dried beans, soak them overnight. If not, rinse your canned beans.
- Fry up some chopped bacon in a pot until it’s crispy.
- Add diced onions, peppers, and garlic. Let them get all soft and fragrant.
- Throw in your beans, rice, cumin, and enough water to cook the rice.
- Bring it to a boil, then turn it down low and let it simmer until the rice is cooked (about 20 mins).
- Fluff it up with a fork and let it sit for 5 mins before serving.
- It’s the perfect sidekick to any Cuban main!
Cook time: About 30-35 minutes (longer if using dried beans)
20. Tostones (Fried Plantains)
These are like, the ultimate Cuban snack. They’re crispy on the outside, soft on the inside, with this amazing savory-sweet flavor that’s addictive.
Ingredients:
- Green plantains ($2-3 for a bunch)
- Vegetable oil ($3-4 for a bottle)
- Garlic ($0.50 for a head)
- Salt ($1 for a container)
Instructions
- Peel those plantains and cut them into thick slices.
- Heat up some oil in a skillet – you want it hot but not smoking.
- Fry the plantain slices for about 2 mins on each side, until they’re golden.
- Take them out and smash them flat with a plate or a tostonera if you’re fancy.
- Fry them again until they’re crispy and golden brown.
- While they’re still hot, sprinkle them with some garlic salt.
- Serve ’em up with some mojo sauce for dipping. They’re seriously irresistible!
Cook time: About 20 minutes
21. Sopa de Platano (Plantain Soup)
This soup is like a warm, creamy hug in a bowl. It’s got this amazing mix of sweet and savory flavors, with a velvety texture that’s just so comforting.
Ingredients:
- Ripe plantains ($2-3 for a bunch)
- Onion ($0.50-1)
- Garlic ($0.50 for a head)
- Chicken broth ($2-3 for a carton)
- Heavy cream ($3-4 for a small carton)
- Cilantro ($1-2 for a bunch)
Instructions
- Start by sautéing some diced onions and minced garlic in a pot.
- Peel and chop your ripe plantains, then add them to the pot.
- Pour in some chicken broth and let it simmer until the plantains are super soft (about 15 mins).
- Use an immersion blender to puree everything until it’s smooth.
- Stir in a splash of heavy cream to make it extra lush.
- Garnish with some fresh cilantro when serving.
- It’s like a tropical vacation in soup form!
Cook time: About 30 minutes
22. Pastelitos de Guayaba (Guava Pastries)
These pastries are the bomb dot com. The pastry is all flaky and buttery, and the guava filling is sweet and tangy. It’s like a tropical party in your mouth.
Ingredients:
- Puff pastry ($4-5 for a package)
- Guava paste ($3-4 for a block)
- Cream cheese ($3-4 for a block)
- Egg ($0.25-0.50 each)
- Sugar ($2-3 for a bag)
Instructions
- Thaw out your puff pastry and cut it into squares.
- Mix some softened cream cheese with a bit of sugar.
- Put a dollop of cream cheese and a slice of guava paste on each square.
- Fold ’em up into little triangles and seal the edges.
- Brush with beaten egg and sprinkle with sugar.
- Bake at 400°F (200°C) for about 15-20 mins until they’re golden and puffy.
- Try not to burn your mouth when you eat them straight out of the oven!
Cook time: About 25-30 minutes
23. Yuca con Mojo (Cassava with Garlic Sauce)
This dish is all about that contrast. The yuca is starchy and mild, but that mojo sauce? It’s like a garlicky, citrusy punch of flavor that’ll wake up your taste buds.
Ingredients:
- Yuca (cassava) ($3-4 for a large root)
- Garlic ($0.50 for a head)
- Lime juice ($2-3 for a bottle)
- Olive oil ($5-7 for a small bottle)
- Onion ($0.50-1)
- Oregano ($2-3 for a jar)
Instructions
- Peel and chop your yuca, then boil it until it’s tender (about 20-30 mins).
- While that’s cooking, make your mojo sauce. Sauté tons of minced garlic in olive oil.
- Add some oregano and a good squeeze of lime juice to the garlic oil.
- When the yuca’s done, drain it and drizzle that mojo all over.
- Toss it gently to coat every piece in that garlicky goodness.
- Serve it hot and watch it disappear!
Cook time: About 35-40 minutes
24. Flan de Queso (Cheese Flan)
This flan is like, the creamiest, dreamiest dessert ever. It’s silky smooth with a hint of tanginess from the cream cheese, and that caramel on top? To die for.
Ingredients:
- Eggs ($3-4 for a dozen)
- Condensed milk ($2-3 for a can)
- Evaporated milk ($2-3 for a can)
- Cream cheese ($3-4 for a block)
- Sugar ($2-3 for a bag)
- Vanilla extract ($3-4 for a small bottle)
Instructions
- Start by making a caramel with sugar in a pan. Pour it into your baking dish.
- Blend eggs, condensed milk, evaporated milk, cream cheese, and vanilla until smooth.
- Pour this mixture over the caramel in your baking dish.
- Place the dish in a water bath and bake at 350°F (175°C) for about an hour.
- Let it cool completely, then flip it onto a plate.
- Watch that caramel sauce drip down the sides. It’s dessert porn!
Cook time: About 1 hour, plus cooling time
25. Cafecito (Cuban Coffee)
This isn’t your average cup of joe. It’s strong, sweet, and creamy all at once. One sip and you’ll be buzzing with Cuban vibes.
Ingredients:
- Dark roast coffee ($5-7 for a bag)
- Sugar ($2-3 for a bag)
- Water
Instructions
- Brew some strong espresso in a moka pot. You want it dark and intense.
- In a separate cup, add a couple of spoonfuls of sugar.
- Pour a tiny bit of the hot espresso over the sugar and whip it up until it’s thick and pale.
- Pour the rest of the espresso over this sugary foam and stir.
- Serve it in tiny cups. It’s like a shot of pure energy!
Cook time: About 5-10 minutes
Conclusion
Sometimes the best flavors come from the most unexpected places. Your Cuban culinary journey is like total InspoGoals. It’s a reminder that we should always keep an open mind (and mouth!) when it comes to anything food. Your friend’s recipes weren’t just meals, they were a whole vibe, a connection to her culture and your friendship. Now you’re spreading that love to your fans, and that’s seriously amazing.
