Cuban cuisine is not a simple subject...
The standard of food in government owned restaurants in Cuba is not very good, better in larger foreign owned hotels though this may not be Cuban cuisine.
The best and also most authentic cuisine is found at the Casa Particulares (homestays) and the Paladares (restaurants in peoples' houses).
Due to government restrictions and the US embargo there are food shortages and people have their food rationed.
Each person gets their monthly quota of bread, rice, sugar etc and even soap and cigarettes which is heavily subsidised by the government.
Anything more, if even available, is sold at a higher price and often only available with the convertible Cuban peso (tourist money).
Of course there is also a huge black market which defies the shortages, though no one seems really sure of how this actually works and where the food comes from...
You may be offered lobster, beef or fish in a casa, but they will stress that "if anyone asks tell them you ate chicken".
Meat features very heavily in Cuban cuisine.
Pork and chicken are very common in Cuba but beef is slightly harder to come by because all livestock in Cuba is government property and therefore subject to official rationing and regulations.
Food is generally heavy and fattening with garlic and onion most commonly used as flavouring.
Spices are rarely used and the food is definitely not hot.
Vegetables do not feature much apart from small side salads.
Hence vegetarians are not very well catered for apart from Rice and Beans.
The seafood aspect of Cuban cuisine is excellent and fish is delicious and fresh.
Lobster and prawns are the specialty and cooked with garlic and onion.
Congri This is the term to describe beans and rice cooked together, otherwise rice and beans cooked separately is called "arroz con frijoles" or just rice and beans.
"Moros y Critianos" is black beans whereas arroz moro usually refers to red beans.
Ropa Vieja Literally translates as "old clothes" is shredded beef in a tomato and onion sauce which as the meat falls apart it resembles old clothes being shed...
Black Bean Soup Contains basics such as onion, garlic, bay leaf and salt) and each region has their tradition of preparing it.
Plantains A main staple can be salted, squashed and fried for a savoury snack or side dish.
Also fried when very ripe and served as a sweet called "maduro".
Yuca is also used in this way to produce a savoury dry snack as is Jackfruit.
Eggs Fried, scrambled and more commonly made into an omelette and the main breakfast dish accompanied by sweet bread rolls.
Various coloured sponge cakes covered in equally brightly coloured icing are common for breakfast.
Papaya Papaya for breakfast, papaya for dessert, big plates of papaya are plentiful and the main ingredient of a fruit salad.
Coconuts They grow in the tropical regions all over Cuba.
Used in many dishes for flavour and texture.
Coconut rice is a real Cuban treat.
Cuban Pizza Take away snack food for Cubans is Pizzas, but let's say they are distinct.
It consists of a thick doughy base, often soggy and on top is squirty mustard colour "cheese" and tomato sauce, then folded in half.
You can find these being sold from holes in the wall all over Cuba for 3 Cuban pesos (11p).
Ice cream Copellias is a Cuban institution and always a massive queue, has all the flavours (unless they've run out).
The most famous one in Vedado in Havana has a separate tourist section with no queues and ice cream that costs 20 times as much.
Coconut is a popular flavour.
Rice pudding Known as "arroz con leche" made from the main staple rice, with milk and sugar makes a very popular dessert served both warm and cold.
Flan A popular desert and homestays often compete as to who can produce the best flan.
Chocolate Cocoa grows in the south eastern region around Baracoa.
Che Guevara set up Cuba's first chocolate factory here and they produce chocolate bars for consumption in Cuba.
Again very distinct from our chocolate with its dark colour and sweet soft texture.