Rice and Potatoes: The Beloved Staples of Cuban Cuisine

Despite some officials' attempts to eliminate rice and potatoes from the Cuban table, the reality is that these two staples are as deeply ingrained in our culture as coffee brewed through a cloth strainer or the corner stand’s croqueta sandwich.

This week, a Cuban official questioned the deep-rooted presence of rice and potatoes in the national diet, referring to them as "acquired habits" that are foreign to Cuban identity. He even went so far as to blame these foods for the island's agricultural crisis.

However, Cubans were quick to disagree, expressing their discontent across social media platforms. They pointed out that a glance at the cookbook by Nitza Villapol and Martha Martínez, the authors of the iconic "Cocina al minuto" from 1956, clearly shows that rice and potatoes have long reigned supreme in Cuban kitchens.

In the chapter "Rice and Pasta," Nitza presented over a dozen recipes that still resonate today: fried rice with bacon and eggs, jardiniere rice, chicken with rice, ham and okra rice, pilaf rice… each dish bearing that unique Cuban touch that transforms the ordinary into a feast.

Potatoes also hold a special place in our cultural imagination: meat with potatoes, potato casserole, stuffed potatoes, French fries… dishes that have accompanied generations of Cubans through power outages, celebrations, and family Sundays.

In today's Cuba, where finding a pound of rice can be more challenging than securing a visa, reviving these recipes is not just a culinary act; it is an act of resilience.

Cooking with available ingredients—and doing so with flavor, creativity, and humor—has always been a way to endure and celebrate life.

Regardless of the crises, chicken with rice still smells like home, and skillet-browned potatoes are part of many childhood memories.

No one can convince a Cuban that these flavors are "not ours," because each dish holds a piece of our collective memory.

Perhaps that's why, if Nitza Villapol were alive today, she would simply raise an eyebrow and reply with the confidence of someone who knows all about cooking: "Rice and potatoes may be imported, but they became patriots in Cuba long ago."

We share the essence of her "Chicken with Rice" recipe:

Sauté onion, bell pepper, and garlic in a pan. Add browned chicken pieces, tomato puree, and a cup of dry wine. Stir in rice and hot broth; cook until it's fluffy and aromatic. Serve with peppers.

"Stuffed Potatoes":

Boil potatoes, mash them, and fill with sautéed ground meat. Shape into balls, coat in egg and breadcrumbs, and fry until golden. Crispy on the outside, soft inside: a neighborhood gem.

"Cuban Fried Rice":

Use day-old rice. Sauté ham, beaten eggs, and scallions; stir in the rice and a dash of soy sauce. If you have a bit of bacon, even better: it captures the essence of a "Nitza Saturday."