eating out

Although Spain and Africa contributed most to Cuban cuisine, the French, Arabic, Chinese, and Portuguese cultures were also influential. Traditional Cuban dishes generally lack seasonings and sauces. Black beans, stews, and meats are the most popular foods. Root vegetables are most often flavored with mojo, a combination of olive oil, lemon juice, onions, garlic, and cumin.

Middle and upper class Cubans, including tourists, usually consume a wider variety of foods, if available. The most common meals include those made with pork, chicken, rice, beans, tomatoes, and lettuce. Hot spices are rarely used in Cuban cooking. Fried (pollo frito) or grilled (pollo asado) chicken and grilled pork chops are typically eaten. Beef and seafood are rarely prepared, with the exception of lobster (which is so popular that it is becoming endangered in Cuba). Rabbit (conejo), when available, is also eaten.