Cuban mojo-marinated roast pork as it should be: juicy, succulent with garlic and citrus, intensely porky, and melt-in-your-mouth tender.
Congri is enjoyed all over Cuba, but while in Oriente it’s made using red beans, in Havana, the black bean version is more popular… anyway: delicious.
This traditional Cuban-style shellfish stew comes from Spain. It includes clams, mussels, shrimp, and scallops, with the broth seasoned with the distinctive earthy flavor of saffron.
Pollo a la Habanera
Cuban mojo chicken is marinated in tangy citrus, garlic, and spices for maximum flavor before roasting. Serve with rice and beans or with yellow rice and fries. Simply delicious…
Plantain Fritters + Shrimps
Simply fried plantains are topped with a bright shrimp and tomato sauce. Tostones are great on their own or with a Chimichurri sauce, but when you make the tostones in the shape of little cups suddenly things get real.
Mojito is, perhaps, the most popular Cuban highball. Traditionally, a mojito is a refreshing, delicious cocktail that consists of five ingredients: white rum, sugar, lime juice, soda water, and mint.
Cuba Libre perfectly captures the independent spirit of CUBA. Mix Havana Club Gold rum with cola and lime juice in a high ball glass. Finish with a lime wedge and drink a toast to freedom.
Daiquiri is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or another sweetener. The daiquiri is one of the six basic drinks listed in The Fine Art of Mixing Drinks.
Canchanchara, from Trinidad, stands out among other rum (“Vitamin R”) drinks. Served in a cute terracotta cup, it is the perfect combination of refreshing, light, sweet, intriguing and cold.
Like the neighboring US, Cuba was also once home to thousands upon thousands of African slaves. The Saoco was their beverage of choice, as it was cheap and easy to make: light rum + coconut milk.