Cuban culinary specialties
- Fusion Cuisine. Cuban gastronomy is a melting pot of culinary influences that have been slowly simmering together for centuries. Cuba's food and drink is an exotic and incomparable mix of Spanish and African spices and technique, local ingredients, and Caribbean touches.
- Fish, Seafood, Meat, Vegetables. Fish and seafood, as well as pork, are among the most common ingredients in Cuban recipes. These products are often prepared in different applications and served with rice, beans, ripe plantains, or yucca, a flavorful root vegetable prepared similar to potatoes. These accompaniments are considered to be the foundation of Cuban cooking.
- Ajiaco: Cuba's Signature Dish. Lovingly called Cuba's signature dish, ajiaco combines some of the island's most typical ingredients. Ajiaco is a nutritious stew with a base of pork and other essential additions like rice, yucca, corn, sweet potato, and pumpkin. It may be seasoned with onion, tomato, garlic, parsley, salt, pepper, lime, and saffron.
- Cuba's Sweet Tooth. Everyone loves desserts, and Cuba is no exception to the rule. The sweet blending of Spain's influence for cane sugar preparations and Cuba's tropical fruits results in a great pastry tradition.
- Mojitos, Daiquiris, and Coladas. Like its rum, Cuba is famous for its elaborate drinks also. Some of the best known alcoholic beverages are the mojito and daiquiri: Cuban specialties that have their roots in some of Havana's iconic establishments. Furthermore, Cuba is known for its coffee. The Cuban colada, is intended to be drunk in small shots due to its intense and bitter taste and stimulant effects.