National Classics

• Ropa vieja: Shredded beef stewed in tomato sauce, served with rice and fried plantains, a common main dish on family tables.
• Congrí: Rice cooked with black beans, one of Cuba’s most iconic staple dishes, found in nearly every meal.
• Lechón asado: Whole roast suckling pig, crispy-skinned and tender, essential for holidays and weekend gatherings.
• Cuban sandwich (cubano): Grilled pork, ham, cheese, and pickles pressed in a long roll, a street-food classic.
• Fried meatballs and fried plantains: Common appetizers and snacks, often served with spicy or garlic sauces.

Cocktails and Drinks

• Mojito: Rum, mint, lime, and soda, Hemingway’s drink of choice, famously served in Old Havana’s bars.
• Daiquiri: A refreshing mix of rum, lime, and sugar, said to be a Hemingway favorite.
• Cuban rum: Brands like Havana Club are world-renowned; distillery tours and tastings are available.
• Cuban coffee: Strong espresso sweetened with sugar; café con leche is a common breakfast pairing.

Where to Eat and Price Ranges

• Paladar (private restaurants): Cuba’s most distinctive dining format, family-run and serving authentic cuisine, averaging around 5–15 USD per person.
• Old Havana: Concentrated with tourist restaurants and cocktail bars, prices are higher, and service charges are often included.
• Local markets and street stalls: Affordable options like pizza, meatballs, and fried plantains are great for budget travelers.
• Imported ingredients are limited, leading to repetitive dishes, with meat and rice as staples and a relatively limited variety of fruits and vegetables.