Cuban cuisine grew from Spanish, African, Indigenous, and Caribbean traditions, with rice, beans, pork, plantains, cassava, seafood, garlic, citrus, and herbs forming a familiar foundation. Many dishes are cooked slowly so that relatively simple ingredients develop deep flavour.

Roast pork, ropa vieja, moros y cristianos, tostones, and yuca with garlic sauce are among the foods associated with the Cuban table. Sofrito-style mixtures of onion, garlic, peppers, and tomato are important, while tropical fruit and strong coffee add brightness and character to meals.