There are few places we’ve explored that are as much of a feast for the senses as Portugal. We spent two full months traveling the entire country, from the sun-drenched seafood restaurants of the Algarve to the historic heart of Guimarães in the north. Our mission was simple: to eat everything.

We tried food from tiny tascas in Lisbon, seaside grills serving the freshest catch, and family-run spots deep in the countryside. This guide is the result of that delicious journey. It’s our collection of the traditional Portuguese dishes that you simply have to try, based on our firsthand experience of eating our way across the country.

Traditional Portuguese Food at a Glance

If you’re short on time, here are our top picks to help you decide what to eat first.

• Must-Try Dishes: Pastel de Nata, Bifana, Grilled Sardines, Caldo Verde.
• Best Seafood: Bacalhau, Cataplana de Marisco, Polvo à Lagareiro.
• Best Meat Dishes: Francesinha, Leitão Assado (Suckling Pig), Porco Preto.
• Must-Try Drinks: Vinho Verde, Ginjinha.

1. Pastel de Nata (Custard Tarts)

You can’t talk about traditional Portuguese cuisine without starting here. These bite-sized egg custard tarts are a national treasure. The pastry is impossibly flaky, shattering the moment you bite into it, giving way to a warm, creamy custard centre. They’re typically served with a sprinkle of cinnamon on top.

Dave & Deb’s Take: We’ve eaten more of these than we can count, and our rule is simple: eat them warm, preferably standing right outside the bakery. While there are famous spots in Lisbon, almost every local pastelaria has a fantastic version. It’s the perfect companion to a morning coffee.

2. Bacalhau (Salt Cod)

Bacalhau isn’t just a fish; it’s a Portuguese obsession. It’s said there are more than 365 ways to prepare this dried and salted cod—one for every day of the year. Historically, it was the food that sustained sailors on long voyages, but today it’s a beloved staple found in everything from simple fish cakes to elaborate casseroles. WE really got a good taste of it when we were up in Guimaraes. What amazing food scene.

Dave & Deb’s Take: If you’re new to bacalhau, the best introduction is Bacalhau à Brás. It’s a typical Portuguese dish of shredded cod mixed with onions, scrambled eggs, and thinly fried potatoes. It’s delicious, not too fishy, and a perfect way to experience Portugal’s national dish.

3. Bifana (Pork Sandwich)

The Bifana is Portugal’s answer to the perfect sandwich. It’s simple, cheap, and incredibly satisfying. The sandwich consists of thin slices of pork marinated in garlic, white wine, and spices, served on a soft, fresh bread roll. It’s the ultimate Portuguese comfort food.

Dave & Deb’s Take: The best Bifanas we’ve had are from tiny, no-frills spots where you can hear the pork sizzling on the griddle. Don’t be shy with the mustard, a squeeze of it cuts through the richness of the pork perfectly. It’s the ideal cheap and cheerful lunch.

4. Grilled Sardines (Sardinhas Assadas)

Freshly grilled sardines are a juicy, simple pleasure and a staple of Portuguese cuisine. Historically a dish of the lower classes due to their affordability, they are now a beloved snack or light lunch across the country. The secret is the slow-grilling over charcoal, which keeps the fish moist and packed with flavour.

Dave & Deb’s Take: The best sardines we’ve ever had were from a tiny, no-name grill set up on a side street in the Alfama district of Lisbon during the St. Anthony Festival in June. The whole neighbourhood smelled of grilled fish and charcoal. You eat them with your hands, placing the sardine on a slice of bread to soak up the juices. Don’t be afraid to get messy; it’s all part of the experience.

5. Piri-Piri Chicken

This is one of Portugal’s most famous culinary exports, and for good reason. It’s so much more than just the version you find at chain restaurants. Authentic Portuguese Piri-Piri chicken is spatchcocked, marinated in a flavourful mix of chili, garlic, olive oil, and lemon, and then grilled over charcoal until the skin is crispy and the meat is incredibly juicy.

Dave & Deb’s Take: Every restaurant has its own secret Piri-Piri sauce recipe, and part of the fun is trying different versions. We found the best spots are usually unassuming, local places with a huge charcoal grill out front. It’s typically served with simple fries and a basic salad, which is all you need to accompany the star of the show.

6. Caldo Verde (Green Soup)

Caldo Verde is the ultimate Portuguese comfort food. This warming and flavourful soup originates from the northern Minho region but is now found on menus all across the country. It’s a simple, rustic soup made from potatoes, thinly shredded collard greens (or kale), and slices of smoky chouriço sausage, all brought together with a generous drizzle of olive oil.

Dave & Deb’s Take: This was our go-to starter on cool evenings in Porto. It’s hearty without being heavy, and the combination of the earthy greens and the smoky sausage is perfect. It’s a simple dish, but when it’s done right, it’s one of the most satisfying things you can eat in Portugal.

7. Francesinha (The Queen of Sandwiches)

This isn’t just a sandwich; it’s an event. Hailing from Porto, the Francesinha is a beast of a meal, layered with sausage, ham, and steak, then smothered in melted cheese and a rich, spicy, beer-based tomato sauce. It’s messy, decadent, and absolutely unforgettable. Perfect when accompanied by a side of french fries.

Dave & Deb’s Take: We made a special trip to Porto just to try an authentic Francesinha, and it lived up to the hype. It’s arguably the most popular Portuguese food. Our advice? Come hungry, and don’t wear a white shirt. You’ll find it on menus in Lisbon, but it’s worth waiting to try it in its hometown of Porto.

8. Carne de Porco à Alentejana (Pork with Clams)

This is the original Portuguese surf and turf, and it’s a brilliant combination of flavours. The dish combines tender chunks of pork marinated in wine and garlic with fresh clams, all served over a bed of fried potatoes and topped with fresh cilantro. It originated in the Algarve region but is now a beloved classic across the country.

Dave & Deb’s Take: The first time we saw this on a menu, we were a bit skeptical about the pork and clam combo, but it just works. The salty flavour of the clams perfectly complements the rich pork, and the sauce is incredible for dipping your bread in. It’s a must-try for any adventurous foodie.

9. Arroz de Marisco (Seafood Rice)

While it might look like a Spanish paella, Arroz de Marisco is a uniquely Portuguese dish. The key difference is that the rice is cooked in a flavourful broth until it’s much looser and more stew-like than a paella. It’s packed with a generous amount of seafood, typically including prawns, mussels, clams, and squid.

Dave & Deb’s Take: This is a fantastic dish to share. It usually comes to the table in a large clay pot, steaming and fragrant. We love the soupy consistency of the rice, which is packed with the flavour of the sea. It’s a perfect meal for a long, lazy lunch with a bottle of Vinho Verde.

10. Bitoque (Steak and Egg)

Bitoque is a classic Portuguese comfort meal you’ll find in almost every local restaurant or tasca. It’s a simple but satisfying dish of a thin-cut steak (either pork or beef) that’s pan-fried in garlic and butter, then topped with a runny fried egg. It’s almost always served with a side of french fries and rice.

Dave & Deb’s Take: This was our go-to lunch on days when we needed something quick, hearty, and reliable. It’s a no-frills dish, but it’s always delicious. The best part is breaking the fried egg yolk and letting it run over the steak and fries. It’s simple, classic Portuguese cooking at its best.

11. Arroz de Pato (Duck Rice)

This is a classic Portuguese comfort food dish. Arroz de Pato, or duck rice, is a rich and savory dish where the rice is cooked in a flavorful broth made from simmering the duck itself. The tender, shredded duck meat is then mixed into the rice, which is often topped with slices of smoky chouriço and baked until the top is slightly crispy.

Dave & Deb’s Take: We had this on a cool evening in a small, family-run restaurant and it was the perfect hearty meal. It’s much richer and more flavourful than a standard rice dish. The crispy chouriço on top adds the perfect salty, smoky contrast to the tender duck.

12. Polvo à Lagareiro (Octopus with Olive Oil)

If you love seafood, this dish is an absolute must-try. Tender octopus is boiled and then roasted with plenty of garlic and a generous amount of Portuguese olive oil, and typically served with small, roasted potatoes that have been smashed to soak up all the delicious oil.

Dave & Deb’s Take: We were a bit hesitant about octopus before our trips to Portugal, but this dish completely converted us. When it’s cooked well, the octopus is incredibly tender, not chewy at all. It’s a simple dish that really lets the high-quality ingredients shine. It’s one of our go-to orders every time we’re back in Portugal.

13. Bolinhos de Bacalhau (Codfish Cakes)

These are one of Portugal’s most popular snacks or appetizers. Bolinhos de Bacalhau are small, deep-fried fritters made from a mixture of salted cod, potatoes, eggs, and fresh parsley. They are crispy on the outside and soft and fluffy on the inside.

Dave & Deb’s Take: You’ll find these everywhere, from small cafes to high-end restaurants. They’re the perfect snack to have with a cold beer on a sunny afternoon. We love how they’re a simple, delicious bite of Portugal’s most famous fish.

14. Cozido à Portuguesa (Portuguese Stew)

This is a carnivore’s dream and a true taste of typical Portuguese food. Cozido is a hearty boiled stew packed with a huge assortment of meats and vegetables. A typical Cozido can include beef, pork, chicken, and various sausages like chouriço and morcela (blood sausage), all slow-cooked with vegetables like potatoes, carrots, and cabbage.

Dave & Deb’s Take: Be prepared: this is not a light meal. It’s a massive platter of food, meant to be shared. It’s a fantastic way to sample a huge variety of Portuguese meats and sausages all in one go. It’s a classic Sunday family meal for a reason.

15. Cataplana de Marisco (Portuguese Seafood Stew)

This iconic dish from the Algarve region is as much about the presentation as it is about the flavour. It’s a seafood stew cooked and served in a clam-shaped copper pan called a cataplana. The pan acts like a steamer, locking in all the flavours of the fresh seafood, which typically includes clams, prawns, and fish, cooked in a fragrant broth of tomatoes, white wine, and herbs.

Dave & Deb’s Take: This was the classic Portuguese dish that we had heard about from our friends. So, of course we had to try it. We had this at a seaside restaurant in Lagos, and it was a perfect hearty meal. The moment they open the cataplana at your table and the steam billows out is fantastic. It’s a must-do experience when you’re in the Algarve.

16. Peixinhos da Horta (Fried Green Beans)

Don’t let the simple description fool you; this is one of the most addictive snacks in Portugal. The name literally translates to “little fishes from the garden,” and the dish consists of green beans that are battered and deep-fried until crispy. It’s believed that this dish was the inspiration for what the world now knows as Japanese tempura, introduced by Portuguese traders centuries ago.

Dave & Deb’s Take: We first tried these at a little tapas bar and couldn’t stop ordering them. They’re the perfect appetizer. The batter is light and crispy, and the green bean inside is perfectly tender. It’s a simple, brilliant dish and a great vegetarian option.

17. Picanha

While originally a famous Brazilian cut of beef, Picanha has been wholeheartedly adopted by Portugal. This specific cut, the top sirloin cap, is known for its incredible tenderness and a thick layer of fat that bastes the meat as it grills over charcoal, making it unbelievably juicy and flavourful.

Dave & Deb’s Take: If you see Picanha on the menu and you’re a steak lover, order it. It’s often served simply with fries and black beans. The quality of the beef in Portugal is fantastic, and this is one of the best ways to experience it.

18. Feijoada (Bean Stew)

Another dish with strong Brazilian ties, Feijoada is a rich and hearty stew of black beans and various cuts of pork and beef. While historically made with cheaper cuts, it’s now a beloved comfort food. It’s a slow-cooked, soulful dish that’s perfect for a big, satisfying meal.

Dave & Deb’s Take: This is a true taste of rustic, hearty cuisine. It’s a heavy dish, so it’s best enjoyed on a cooler day. We found it’s a great meal to share, often served with rice and orange slices, which help cut through the richness of the stew.

19. Caldeirada de Peixe (Fish Stew)

This is the quintessential Portuguese fisherman’s stew. A Caldeirada is a beautiful, layered stew made with a variety of fresh fish and potatoes, all cooked together in a flavourful broth of tomatoes, bell peppers, and herbs. The beauty of the dish is that it traditionally uses whatever the fishermen caught that day.

Dave & Deb’s Take: We had this in a small fishing village in the Algarve, and it was incredible. It’s similar to a French Bouillabaisse but heartier and more rustic. It’s a fantastic way to sample a wide variety of local fish all in one go.

20. Ovas (Fish Roe)

For the truly adventurous eater, Ovas is a Portuguese delicacy made from fish roe (eggs). The entire egg sack, typically from a grey mullet, is boiled and then served chilled, often sliced and dressed simply with olive oil, vinegar, and onions alongside boiled potatoes.

Dave & Deb’s Take: We have to admit, this one was a challenge for us at first, but we were determined to try it. The texture is the most unique part—very smooth and silky. It’s a very traditional and historic dish, and if you’re looking to step outside your culinary comfort zone, this is the one to try.

21. Serra da Estrela Cheese

If you are a cheese lover, you have to try Queijo Serra da Estrela. This is Portugal’s most famous cheese, hailing from the Serra da Estrela mountains. It’s a soft, gooey sheep’s milk cheese that is so creamy you often eat it by scooping it out with a spoon. It has a strong, complex flavour that is absolutely unforgettable.

Dave & Deb’s Take: We first tried this Portuguese cheese at a market in Lisbon, and it was a revelation. It’s served at room temperature, and the rind is cut off the top so you can dip bread right into the gooey center. It’s incredibly rich and flavourful. Paired with a glass of red wine, it’s a perfect appetizer.

22. Pão de Deus (God’s Bread)

This is a popular Portuguese bread roll, and its name literally translates to “God’s Bread.” It’s a soft, brioche-like bun with a delicious, sweet shredded coconut topping that gets toasted during baking. It’s a staple in Portuguese bakeries (pastelarias).

Dave & Deb’s Take: This was our go-to breakfast on many mornings in Portugal. It’s not overly sweet, and the soft bread with the slightly crispy coconut topping is a perfect combination with a strong coffee. It’s a simple, delicious way to start your day like a local.

23. Bola de Berlim

These are the Portuguese version of a Berliner or a Bismark doughnut, and they are incredibly popular, especially on the beaches in the summer. They are fluffy, deep-fried doughnuts, rolled in sugar, and traditionally filled with a sweet egg yolk cream (creme de ovos).

Dave & Deb’s Take: You’ll see vendors walking the beaches in the Algarve selling these from coolers, and you should absolutely buy one. They are the perfect beach snack. While the traditional egg cream is the classic, we also love the ones filled with chocolate.

24. Cebolada

Cebolada isn’t a standalone dish, but rather a flavorful onion-based stew or sauce that is a cornerstone of Portuguese home cooking. It’s made by slow-cooking onions with tomatoes and garlic until they are soft and sweet. It’s often served as a base for stewed or pan-fried fish and meat dishes.

Dave & Deb’s Take: We had this served with a beautiful piece of grilled tuna, and it was fantastic. The sweetness of the slow-cooked onions and tomatoes is the perfect complement to the fresh fish. It’s a great example of how simple, high-quality ingredients are the heart of Portuguese cuisine.

25. Linguica (Portuguese Smoked Sausage)

Linguica is a flavourful, smoke-cured pork sausage seasoned with garlic and paprika. It’s a staple in the Portuguese diet and is incredibly versatile. It can be grilled, fried, or added to stews and rice dishes to add a deep, smoky flavour.

Dave & Deb’s Take: This is spicier and more flavourful than a typical chorizo. We love it grilled over an open flame. You’ll often see it served as a simple appetizer, where it’s brought to the table in a flaming ceramic dish. It’s a bit of theatre and incredibly delicious.

26. Port Wine

You can’t go to Portugal without trying its most famous drink. Port is a sweet, fortified wine produced exclusively in the Douro Valley in northern Portugal. It’s typically served as a dessert wine and comes in several varieties, from rich, fruity ruby ports to complex, nutty tawny ports.

Dave & Deb’s Take: We spent a few days exploring the Douro Valley, and it’s one of the most beautiful wine regions in the world. The best way to experience Port is to visit one of the Port lodges in Porto for a tasting. It’s a fantastic way to learn about the history and different styles of this iconic Portuguese drink.

27. Vinho Verde (Green Wine)

Don’t let the name fool you; “green wine” isn’t actually green in colour. It’s a young wine (hence “green”) from the Minho region in the north, and it’s light, crisp, and often has a slight effervescence. It’s the perfect refreshing drink for a sunny afternoon.

Dave & Deb’s Take: We drank Vinho Verde almost every day in Portugal. It’s incredibly affordable and pairs perfectly with fresh seafood. It’s light, easy to drink, and quintessentially Portuguese.

28. Ginjinha (Cherry Liqueur)

Ginjinha (or Ginja) is a popular Portuguese liqueur made by infusing sour cherries (ginja berries) in a brandy called aguardente. It’s a sweet, strong liqueur that is a beloved local drink, especially in Lisbon.

Dave & Deb’s Take: The best way to try this is from one of the tiny, historic Ginjinha bars in Lisbon. For about one Euro, you get a shot served in a small glass, often with a cherry in the bottom. You can also ask for it to be served in a small chocolate cup, which is a fun and delicious way to enjoy it.

Planning Your Food Tour of Portugal

• Best Food Tours in Lisbon & Porto: A food tour is one of the best ways to get an introduction to Portuguese cuisine. We recommend taking a tour on your first day to get your bearings and discover some local gems.
• Tips for Dining in Portugal:
  • The bread, olives, and other small plates the waiter brings at the start of the meal (the couvert) are not free. If you don’t want them, just politely say “no, thank you.”
  • Lunch is typically the main meal of the day, and many restaurants offer a great value prato do dia (dish of the day).
  • Dinner is eaten late in Portugal, usually after 8:00 PM.

FAQ: Food in Portugal

So, Which Dish Will You Try First?

After spending two full months eating our way from the sunny coast of the Algarve to the historic hills of the north, it’s impossible for us to pick just one favourite Portuguese dish. What we truly fell in love with was the honesty of the food.

Whether it was a simple bowl of Caldo Verde on a cool night in Porto or fresh grilled sardines at a festival in Lisbon, the focus was always on incredible, fresh ingredients prepared with care. But if we had to pick one perfect food memory, it would be sharing a steaming Cataplana de Marisco at a tiny seaside restaurant. The moment the waiter opened that copper pan at our table and the fragrant steam of seafood, wine, and herbs filled the air… that, to us, is the taste of Portugal.

This country’s cuisine is a delicious adventure, and we hope this guide has inspired you to try as many of these traditional Portuguese dishes as you can.

We’ve heard the rumours, and maybe you have too: that the food in Cuba is bland and uninspired. For years, travellers who never left their all-inclusive resorts came home with stories of boring buffets. We’re here to tell you that could not be further from the truth.

That all changed for us when we decided to ignore the typical advice and follow our curiosity down a residential street in Havana. We ended up in a paladar—a small, family-run restaurant operating out of someone’s home. The air was filled with the scent of garlic, cumin, and slow-roasted pork. It was there we discovered the real Cuba.

Cuban food isn’t about fancy techniques; it’s about tradition and flavour born from a vibrant mix of Spanish, African, and Caribbean influences. It’s comfort food that tells the story of the island’s rich history. We’ve spent a lot of time eating our way through Cuba, and we’re here to share the dishes that you absolutely cannot miss, based on our firsthand experience.

Must-Try Cuban Main Dishes

These are the hearty, flavourful centrepieces of any true Cuban cuisine. From slow-cooked meats to rich rice dishes, these mains offer a true taste of the island’s culinary soul.

Ropa Vieja (Old Clothes)

What it is: Shredded beef simmered in a rich sauce of tomatoes, bell peppers, onions, garlic, and cumin. It is widely considered Cuba’s national dish.

Why try it: It’s pure comfort in a bowl. We often order this on cooler evenings in Havana when we want a meal with slow-cooked depth and incredible flavour.

Cultural note: The name translates to “old clothes,” which is thought to refer to the way the shredded beef resembles colourful, tattered rags.

Where to find it: You’ll find this in nearly every paladar, but the best versions come from family kitchens that have been simmering the recipe for generations.

Lechon Asado (Roast Suckling Pig)

What it is: Slow-roasted pork, marinated for hours in mojo criollo—a zesty sauce of garlic, sour orange juice, and oregano—until the meat is succulent and the skin is perfectly crispy.

Why try it: This is the dish that opened our eyes to what real traditional Cuban dishes could be. The combination of tender pork and the zesty mojo sauce is something we still think about.

Cultural note: Lechon Asado is the quintessential celebration dish in Cuba, often the centrepiece for holidays like Christmas Eve (Nochebuena) and New Year’s.

Where to find it: While it’s a staple at celebrations, any reputable paladar will have a fantastic version on its menu, especially in the countryside.

Vaca Frita (Fried Cow)

What it is: Shredded beef marinated in lime juice, garlic, and salt, then pan-fried until the edges are brown and wonderfully crispy.

Why try it: If you enjoy texture, this is the dish for you. It’s the savoury, crispy cousin of Ropa Vieja, offering a delightful crunch and a bright, citrus-forward flavour.

Cultural note: Vaca Frita is a great example of Cuban culinary resourcefulness, taking a similar core ingredient as Ropa Vieja and creating a completely different experience.

Where to find it: Common in paladares across the country. It’s a true local favourite you won’t always find in the more tourist-focused spots.

Picadillo a la Habanera

What it is: A savoury hash of ground beef slow-simmered in a tomato sauce with onions, garlic, olives, and sometimes raisins or potatoes for a sweet and salty mix.

Why try it: This is the ultimate taste of Cuban home cooking. It’s a simple, comforting, and deeply flavourful dish that feels like it was made with care. And it is one of those Cuban recipes you can easily make at home.

Cultural note: Nearly every Cuban family has its own version of Picadillo, with the recipe often passed down through generations.

Where to find it: This is a reliable and delicious choice at almost any paladar that serves traditional home-style food.

Arroz Con Pollo (Chicken with Rice)

What it is: A classic one-pot meal where chicken and yellow rice are simmered together with a sofrito base, allowing the rice to absorb all the flavourful stock and spices.

Why try it: It’s simple, satisfying, and a complete meal in one dish. The Cuban version is exceptionally moist and savoury, making it a perfect choice when you’re not sure what to order.

Cultural note: While popular across Latin America, the Cuban version is often made with a splash of beer and annatto (or Bijol) for its distinct yellow colour.

Where to find it: This is a staple dish. You can find it everywhere from busy city restaurants in Havana to quiet roadside cafes.

Pernil Relleno De Moros Y Cristianos

What it is: A showstopper of a dish. It’s a juicy pork shoulder, marinated in mojo, then stuffed with a hearty filling of black beans and rice (Moros y Cristianos).

Why try it: It’s two of Cuba’s most iconic dishes rolled into one. Order this when you’re feeling extra hungry and want all the classic flavours on one plate.

Cultural note: This is a more elaborate take on traditional recipes, showcasing the kind of culinary creativity you’ll find in modern paladares.

Where to find it: Look for this at more ambitious restaurants that enjoy putting a creative spin on the classics.

Arroz Imperial (Imperial Rice)

What it is: A rich, layered casserole of yellow rice and shredded chicken, often bound together with mayonnaise and topped with a layer of melted cheese.

Why try it: It’s incredibly decadent and unlike anything else in Cuban cuisine. It’s a delicious guilty pleasure that’s perfect for sharing.

Cultural note: Often called “Imperial Rice” because its richness and layered appearance were seen as a dish fit for an emperor. It’s pure party food.

Where to find it: This is more common at family gatherings than on restaurant menus, but some paladares specializing in celebratory food will offer it.

Guava Basted Ribs

What it is: Slow-cooked pork ribs glazed with a sticky, sweet, and tangy barbecue sauce made from a base of guava paste, a staple Cuban fruit.

Why try it: It’s the perfect combination of sweet and savoury. This dish highlights one of Cuba’s most important fruits in a completely delicious and unexpected way.

Cultural note: This recipe showcases the strong Caribbean influence on Cuban cooking, which often incorporates tropical fruits into savoury dishes.

Where to find it: You’re most likely to find this at paladares with a more contemporary or fusion-style menu.

Essential Side Dishes in Cuba

While the mains are the stars, these essential side dishes are the foundation of nearly every Cuban meal. They provide balance, texture, and a whole lot of extra flavour.

Moros y Cristianos (Moors and Christians)

What it is: The iconic Cuban rice and beans, where white rice and black beans are simmered together in one pot with seasonings like garlic, cumin, and oregano until the rice is infused with flavour.

Why try it: This is the heart and soul of the Cuban plate. When made well, it’s so much more than just rice and beans. It’s savoury, aromatic, and the perfect companion to rich, meaty main courses.

Cultural note: The name is a historical reference to the period when the Moors (represented by the black beans) and the Christian Spanish (the white rice) occupied the Iberian Peninsula.

Where to find it: Absolutely everywhere. It’s the default side dish for most meals served across the island.

Plátano Maduro Frito (Fried Sweet Plantains)

What it is: Slices of very ripe, sweet plantain that are pan-fried until they are soft on the inside with a caramelized, slightly crispy exterior.

Why try it: They provide a wonderful, sweet counterpoint to the salty and savoury flavours of the main dishes. This is one of our favourite side dishes and we order it every single time it’s on the menu.

Cultural note: The use of plantains is a direct link to the African influences that are deeply woven into Cuban culture and cuisine.

Where to find it: Served alongside most platos fuertes (main courses) as a standard accompaniment.

Tostones (Fried Green Plantains)

What it is: Slices of unripe, green plantain that are fried once, smashed flat into discs, and then fried a second time until they are golden and crispy.

Why try it: These are the savoury, starchy cousin to the sweet maduros. They have a texture similar to a thick-cut potato chip or a crispy french fry and are perfect for dipping.

Cultural note: Also known as ‘chatinos’ in some regions of Cuba. The crucial double-frying technique is what gives them their signature crunch.

Where to find it: A very popular appetizer (entrante) or side dish. They are often served with a garlicky mojo sauce for dipping.

Yuca con Mojo (Cassava with Garlic Sauce)

What it is: Yuca, a starchy root vegetable similar to a potato, is boiled until fork-tender and then generously topped with mojo de ajo—a warm sauce made with olive oil, citrus juice, and a lot of garlic.

Why try it: It’s a classic Cuban comfort food. The soft, mild flavour of the yuca is the perfect canvas for the potent, zesty garlic sauce. It’s simple but incredibly satisfying.

Cultural note: Yuca was a staple food for the indigenous Taíno people of Cuba, making it one of the most historic ingredients still eaten on the island today.

Where to find it: This is a very common side dish you’ll find at most paladares, and it’s a fixture at family barbecues and holiday meals.

Cuban Sandwiches and Street Food

Beyond the sit-down meals, some of Cuba’s best food is found in its sandwiches and quick street-side eats. They are simple, satisfying, and packed with local flavour.

Sandwich Cubano (The Traditional Cuban Sandwich)

What it is: Layers of sliced roast pork, ham, and Swiss cheese packed into Cuban bread, topped with dill pickles and yellow mustard, then pressed and toasted until the cheese is melted and the bread is crispy.

Why try it: It’s a world-famous sandwich for a reason. The mix of savoury meats, melted cheese, and the tangy cut of the pickles and mustard is a perfect combination. It’s a delicious, filling, and affordable lunch.

Cultural note: While it’s the ultimate symbol of Cuban food, the sandwich in its modern form was actually perfected in Cuban immigrant communities in Florida, particularly Key West and Tampa.

Where to find it: Look for ventanitas (little walk-up windows) and local cafes. You’ll find them all over, but the best ones are made to order at busy lunch counters.

Medianoche (Midnight Sandwich)

What it is: Nearly identical to the Cuban Sandwich in its fillings, but served on a sweet, soft, egg-based bread similar to challah or brioche. The name translates to “midnight.”

Why try it: The sweet, soft bread completely changes the experience. It makes the sandwich a little richer and less crusty than the original. We sometimes prefer it when we’re in the mood for something a bit different.

Cultural note: It earned its name as a popular late-night food, traditionally eaten by patrons leaving Havana’s nightclubs and cabarets in the early hours of the morning.

Where to find it: You can often find it at the same spots that sell the classic Cubano, especially at places that stay open late in Havana.

Tamales

What it is: A savoury dough made from fresh ground corn (masa), mixed with seasoned ground pork and spices. The mixture is then wrapped in a corn husk and steamed.

Why try it: Unlike many other Latin American tamales, the meat is mixed directly into the dough instead of being a separate filling. This means every single bite is moist and packed with flavour.

Cultural note: Making tamales is often a social, communal activity in Cuba, with family and friends gathering to prepare large batches for holidays and special occasions.

Where to find it: This is classic street food. Keep an eye out for local vendors selling them from carts or at neighbourhood markets, especially in cities outside of Havana.

Don’t Miss These Cuban Desserts

You’ll want to save room for dessert in Cuba. The sweets here are often simple, rich, and highlight the island’s tropical fruits and love for all things decadent.

Cuban Flan

What it is: A rich and silky smooth baked custard made from eggs, condensed milk, and sugar, all sitting in a pool of soft, amber-coloured caramel sauce.

Why try it: It’s the most famous dessert in Cuba for a reason. The texture is flawless, and the slightly bittersweet flavour of the caramel perfectly balances the creamy custard. It’s a simple and elegant classic.

Cultural note: Flan was brought to Cuba by the Spanish, but the local version, which relies on canned condensed and evaporated milk, became a staple due to the island’s history and dairy availability.

Where to find it: You will find flan on the dessert menu of nearly every paladar and restaurant across the country.

Tres Leches Cake (Three Milks Cake)

What it is: A light sponge cake that gets its name from being soaked in a mixture of three milks: evaporated milk, condensed milk, and heavy cream. It’s often topped with a light whipped cream or meringue.

Why try it: Despite being drenched in milk, this cake is incredibly light and moist, not heavy or soggy. It’s a decadent treat that seems to melt in your mouth. We love how it’s sweet without being overpowering.

Cultural note: While popular all over Latin America, Tres Leches is a beloved cake for birthdays and celebrations in Cuba.

Where to find it: You’ll find this at many paladares, especially those with a more extensive dessert offering. It’s also a star attraction in local bakeries (pastelerías).

Casquitos de Guayaba (Guava Shells)

What it is: Guava halves, with the seeds removed, slow-cooked in a sweet syrup, often spiced with cinnamon. They are traditionally served with a slice of salty, mild cream cheese.

Why try it: This is a uniquely Cuban dessert that perfectly balances sweet and savoury. The warm, tender guava combined with the cool, salty cheese is a flavour combination you have to experience.

Cultural note: This dessert is a perfect example of Cuba’s farm-to-table roots, making a star out of the abundant, locally grown guava.

Where to find it: Look for this in very traditional, home-style paladares that specialize in authentic comida criolla (Creole food).

Arroz con Leche (Rice Pudding)

What it is: A simple and creamy pudding made by slow-cooking rice with milk, sugar, and spices like cinnamon and a hint of lemon zest.

Why try it: This is pure comfort food. The Cuban version is often thick, creamy, and served cool. It’s a heartwarming and familiar dessert that feels like a hug in a bowl.

Cultural note: Another legacy from Spain, Arroz con Leche has been adopted as a staple of Cuban home cooking, with every family having its own treasured recipe.

Where to find it: It’s a common dessert on restaurant menus and a beloved staple in every Cuban home.

Buñuelos

What it is: A fritter made from a dough of yuca and malanga (a starchy root vegetable), shaped into a figure-8, and fried until golden. It’s then drenched in a sweet syrup flavoured with star anise.

Why try it: These are not your average donuts. The yuca gives them a unique texture that’s both dense and light, and the anise syrup adds a wonderfully aromatic and slightly licorice-like flavour.

Cultural note: Buñuelos are a very traditional Christmas-time treat in Cuba, but their popularity means you can sometimes find them at other times of the year.

Where to find it: Keep an eye out for street vendors selling them, especially around the holiday season. Some traditional restaurants may also offer them seasonally.

What to Drink in Cuba

To round out your culinary tour, you have to try the island’s iconic beverages. From potent morning coffee to refreshing evening cocktails, these are the essential drinks of Cuba.

Café Cubano (Cuban Coffee)

What it is: A small but powerful shot of espresso, uniquely sweetened by whipping the first few drops of coffee with demerara sugar until it forms a creamy, pale brown foam (espumita).

Why try it: It’s a shot of pure Cuban energy. The espumita gives it a unique texture and sweetness that is unlike any other coffee you’ve had. It’s the perfect way to start the morning or cap off a big meal.

Cultural note: Drinking coffee is a central part of the social fabric. Offering a cafecito is a fundamental gesture of hospitality and friendship, and it’s shared at all times of the day.

Where to find it: Absolutely everywhere. You can grab one from a ventanita (a walk-up window) for just a few pesos, or enjoy one after dinner at any paladar.

Mojito

What it is: The world-famous Cuban cocktail made from white rum, fresh mint leaves, lime juice, sugar, and a splash of soda water, all muddled together to release the mint’s oils.

Why try it: Having a mojito in its birthplace is a must. When made correctly, it’s incredibly refreshing and balanced—not the overly sweet drink you might have tried elsewhere. It’s the perfect antidote to a hot Havana afternoon.

Cultural note: The cocktail was made famous by author Ernest Hemingway, who was a regular at the Havana bar La Bodeguita del Medio, which is now a popular spot for tourists seeking the classic mojito experience.

Where to find it: Every bar, hotel, and restaurant will serve one. For the historical experience, head to La Bodeguita del Medio, but some of our best mojitos have been from smaller, less crowded local bars.

Insider Tips for Finding the Best Food in Cuba

Knowing what to eat is one thing; knowing where to find it is another. After years of travelling through Cuba, we’ve learned that the best meals are often found off the beaten path. Here’s what you need to know.

Why You Need to Eat at a ‘Paladar’

If there is one piece of advice you take away from this article, it’s this: eat at a paladar. Unlike the often uninspired state-run restaurants, paladares are privately-owned, usually family-run establishments. The food is cooked with care, the ingredients are fresher, and the recipes have been passed down for generations. Eating at a paladar not only guarantees you a better meal, but it also directly supports local Cuban families.

What to Expect for Breakfast

Breakfast (desayuno) in Cuba is typically a simple affair. The most common breakfast consists of tostada—Cuban bread that is sliced, buttered, and toasted—served with a strong café con leche (coffee with milk). Don’t be afraid to do as the locals do: break off pieces of your toast and dip them straight into your coffee. Fresh fruit and eggs are also commonly available.

Where to Eat in Havana

• La Guarida, Centro–Old Havana border. Modern Cuban and classics. Reserve.
• Doña Eutimia, Callejón del Chorro 60-C, by the Cathedral. Comida criolla staples.
• San Cristóbal, San Rafael No 469 E. Old-school paladar with classic plates.

We’ll be honest: Cuba can be a challenge for vegetarians. The cuisine is very meat-centric. However, it is getting easier. Your best bet is to dine at paladares, where you can often speak directly with the owner or chef to request a meal without meat.

Your go-to dishes will be rice and beans, fried plantains, omelettes, and root vegetables like yuca. Be sure to clarify that you don’t eat meat, as some places may consider jamonada (ham or spam) to be an acceptable addition.

Frequently Asked Questions about Cuban Food

Cuban food is a direct reflection of its vibrant, resilient, and resourceful culture. It’s more than just rice and beans; it’s a rich culinary tradition built on Spanish, African, and Caribbean influences. To truly experience it, you have to step away from the resorts and into the family-run paladares where the real magic happens. By following your curiosity, you’ll discover a flavourful and comforting cuisine that will stick with you long after your trip is over.