Savor Cuba: From Farm-Fresh Feasts to Street Snacks & Rum Garnishes

A taste of Cuba. Cuba offers a rich, flavorful glimpse into its culture through food. In Old Havana, traditional dishes like Tostones and ropa vieja mingle with modern takes at trendy paladares. In Viñales, meals are farm-fresh—think stewed chicken, black beans, and tropical fruit juices. Trinidad’s colonial charm shines in dishes like camarones enchilados and congrí, with guava desserts rounding things out. From street snacks to home-style meals, Cuba’s cuisine is a sensory celebration rooted in tradition and hospitality. 

TOSTONES – (CRISPY PLANTAIN FRITTERS)
Prep time: 15 minutes. Cooking time: 50 minutes. Serves: 4
3 very green (unripe) plantains
Vegetable oil, for frying
Kosher salt, to taste

Cut off both ends of each plantain. Make a shallow lengthwise slit in the peel and pry it off. Slice into ½-inch thick rounds.

In a heavy skillet or Dutch oven, heat about 1½ cups oil over medium-high (to ~350 °F / 175 °C). Fry plantain rounds in batches until just golden, about 2 minutes per side. Transfer to paper towels to drain.

Using the bottom of a sturdy glass dish or a tostonera (plantain press), flatten each fried round to about ¼-inch thickness.

Return oil to 375 °F (190 °C). Fry flattened plantains until crisp and deep-golden, 1 minute per side. Remove to paper towels, immediately sprinkle with salt.

PULLED PORK
Prep time: 15–20 minutes (includes rubbing the pork and searing). Cooking time: 3 hours (low and slow for tenderness). Makes: About 4 cups. Serves 6 – 8
3 lb pork shoulder (Boston butt)
1 cup orange juice
½ cup chicken broth
4 garlic cloves, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
2 tbsp olive oil

In a bowl, combine cumin, paprika, oregano, salt and pepper. Rub all over the pork. In a heavy pot, heat oil over medium-high, sear pork on all sides until browned. Add orange juice, chicken broth, and garlic. Bring to a simmer, cover, reduce heat to low, and cook 3 hours (or until pork shreds easily). Remove pork, shred with forks, and toss with braising juices.

CILANTRO-ONION SALSA
Prep time: 10 minutes. Makes: About 3/4 cup
½ cup finely chopped white onion
½ cup finely chopped fresh cilantro
1 tbsp fresh lime juice
1 tbsp olive oil
Salt & pepper, to taste

In a bowl, toss onion, cilantro, lime juice and oil. Season with salt & pepper.

Place a warm, crispy tostone on your serving board or plate. Top with a spoonful of pulled pork. Add a small mound of cilantro-onion salsa. Serve immediately while hot and crunchy.

ELEGANT DRINK GARNISH – FOR A MARGARITA
Prep time: 15 minutes. Serves: 1
A sharp paring knife
A whole lime, preferably a nice one with an unblemished skin
A small flower for accent, optional

Cut on end of the lime to create a flat base. Slice the lime crosswise to get a ¼”-1/2”round (for the circular garnish at the glass rim). Cut a long strip of peel (without too much pith) from another part of the lime, keeping it about 5-6 inches long and ¼-1/2” wide.

Carve the “fern” or palm-like shape into the strip by slicing one side into small curves or angled cuts, leaving the opposite side intact to hold it all together.

Gently twist the strip to create dimension. You can do this by wrapping it around a straw or chopstick and letting it sit for a few minutes to hold the shape.

Attach it to the lime slice by either, inserting it into a slit in the or using a cocktail skewer or toothpick to hold them together.

Add a small flower or carved garish at the top for extra flair, like the delicate rose in the photo 

Hint: A little practice and a lot of patience and you’ve got it!!

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