50+ Delicious Thanksgiving Recipes to Spice Up Your Menu

Thanksgiving is a time for gathering with family and friends, sharing delicious food, and creating lasting memories.

While traditional dishes like turkey and stuffing often take center stage, why not infuse your holiday celebration with a touch of Cuban flair?

Cuban cuisine is known for its vibrant flavors, unique ingredients, and rich culinary history that beautifully combines Spanish, African, and Caribbean influences.

In this article, we’ll explore over 50 mouthwatering Cuban recipes that can elevate your Thanksgiving feast.

From hearty mains like Picadillo and Ropa Vieja to delightful sides such as Yuca con Mojo and Moros y Cristianos, these dishes will impress your guests and introduce them to the exciting flavors of Cuban cooking.

Whether you’re looking to try something new or simply want to add a unique twist to your holiday menu, these recipes offer a perfect blend of tradition and innovation that will make your Thanksgiving unforgettable.

50+ Delicious Thanksgiving Recipes to Spice Up Your Menu

As you plan your Thanksgiving menu, consider embracing the rich and diverse flavors of Cuban cuisine.

With over 50 delicious recipes to choose from, you can create a festive feast that honors the spirit of the holiday while introducing your loved ones to new culinary experiences.

From savory main courses to delightful sides and desserts, these Cuban recipes are sure to become cherished additions to your Thanksgiving traditions.

So gather your loved ones, roll up your sleeves, and get ready to cook up a storm with these vibrant and flavorful dishes.

This Thanksgiving, let the warmth and richness of Cuban cooking enhance your celebrations and create memories that will last a lifetime.

Cuban Lechón Asado (Roast Pork)

Lechón Asado is a quintessential Cuban dish, especially popular during celebrations and holidays. This marinated roast pork is infused with citrus and spices, creating a mouthwatering flavor that will make your Thanksgiving unforgettable. The dish is often served with rice and beans, making it a complete meal that showcases the vibrant flavors of Cuban cuisine.

Recipe:
Ingredients:

• 5 pounds pork shoulder (bone-in)
• 1 cup sour orange juice (or a mix of orange and lime juice)
• 1 tablespoon garlic, minced
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1/4 cup olive oil
• 1 onion, sliced

Instructions:

1. In a bowl, combine sour orange juice, minced garlic, oregano, cumin, salt, black pepper, cayenne pepper, and olive oil to create a marinade.
2. Score the pork shoulder skin in a crisscross pattern, ensuring not to cut into the meat.
3. Rub the marinade all over the pork, making sure to get it into the scores and inside the cavity. Cover and refrigerate for at least 12 hours (preferably overnight).
4. Preheat your oven to 350°F (175°C).
5. Place the marinated pork in a roasting pan and scatter the sliced onion around it.
6. Roast the pork for about 4 hours or until the internal temperature reaches 190°F (88°C) and the skin is crispy. Baste the pork occasionally with the juices.
7. Once cooked, let the pork rest for 20 minutes before slicing.

Cuban Lechón Asado is a show-stopping centerpiece for your Thanksgiving feast. Its succulent meat and crispy skin will leave your guests raving about the flavors long after the meal is over. Pair it with traditional sides like black beans and rice for a complete Cuban experience, and don’t forget the tostones (fried plantains) for an extra crunch!

Arroz con Pollo (Chicken with Rice)

Arroz con Pollo is a comforting and colorful dish that embodies the essence of Cuban home cooking. This one-pot meal combines tender chicken with seasoned rice, vegetables, and spices, creating a hearty dish that is both filling and flavorful. It’s a perfect option for Thanksgiving, offering a delightful balance of flavors and textures that will appeal to the entire family.

Recipe:
Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 cups long-grain rice
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads (optional)
• 4 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add diced onion and bell pepper. Sauté until softened, about 5 minutes. Add minced garlic, cumin, and paprika, and cook for another minute.
3. Stir in the rice, coating it with the onion and pepper mixture. If using saffron, add it now for color and flavor.
4. Pour in the chicken broth and bring to a simmer. Nestle the browned chicken thighs into the rice, cover, and reduce heat to low.
5. Cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through. In the last 5 minutes, add frozen peas to the pot.
6. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Arroz con Pollo is a beloved dish that brings warmth and nostalgia to the Thanksgiving table. Its vibrant colors and rich flavors create a festive atmosphere that makes every bite a celebration. This dish can easily be scaled to serve a crowd, making it a practical and delightful addition to your holiday spread. Don’t forget to serve it with a fresh salad or plantains to round out the meal!

Cuban Black Beans

Cuban Black Beans are a staple in Cuban cuisine, known for their deep flavors and versatility. This hearty side dish is made with black beans simmered with spices and aromatics, making it a nutritious complement to any meal, especially during Thanksgiving. They not only provide a delicious flavor contrast but also add a pop of color to your table.

Recipe:
Ingredients:

• 2 cups dried black beans (or 4 cans, rinsed and drained)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 bay leaves
• 4 cups vegetable broth (or water)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. If using dried beans, soak them overnight in water. Drain and rinse. In a large pot, heat olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
2. Add minced garlic, cumin, and oregano, and cook for another minute.
3. Add the soaked beans (or canned beans), bay leaves, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 1.5-2 hours (or 20-30 minutes if using canned beans), until beans are tender. Remove bay leaves.
5. Season with salt and pepper to taste. If desired, mash some beans for a creamier texture.
6. Garnish with fresh cilantro before serving.

Cuban Black Beans are not just a side dish; they are a celebration of flavor and culture. Their rich, savory taste pairs wonderfully with any main course, especially the Lechón Asado and Arroz con Pollo. Adding this dish to your Thanksgiving table ensures a fulfilling, healthy option that embodies the spirit of community and sharing. Your guests will appreciate the depth of flavor and the comforting heartiness of this Cuban classic.

Enjoy these recipes as you celebrate Thanksgiving with a Cuban flair!

Yuca con Mojo (Yuca with Garlic Sauce)

Yuca con Mojo is a traditional Cuban dish that features yuca (cassava) boiled to perfection and served with a garlicky citrus sauce called mojo. This dish is not only gluten-free and vegan but also packed with flavor and texture. Its unique taste and creamy texture make it an ideal side dish for your Thanksgiving table, providing a delightful contrast to heavier main dishes.

Recipe:
Ingredients:

• 2 pounds yuca (cassava), peeled and cut into chunks
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 1/4 cup sour orange juice (or a mix of orange and lime juice)
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, bring salted water to a boil. Add the yuca chunks and cook for about 20-30 minutes, or until they are fork-tender. Drain and set aside.
2. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
3. Remove the saucepan from heat and stir in the sour orange juice, cumin, salt, and pepper. Mix well to combine.
4. Arrange the cooked yuca on a serving platter and drizzle the mojo sauce over the top. Garnish with fresh cilantro before serving.

Yuca con Mojo is a delightful addition to your Thanksgiving meal, offering a taste of Cuban heritage and culinary tradition. The combination of the creamy yuca and the bright, zesty garlic sauce creates a refreshing contrast to rich holiday dishes. This dish is not only visually appealing but also versatile enough to pair with various meats and vegetarian options, making it a must-try for your holiday spread.

Cuban Stuffed Bell Peppers

Cuban Stuffed Bell Peppers are a vibrant and flavorful dish that showcases the rich flavors of Cuban cuisine. These peppers are filled with a savory mixture of seasoned ground beef, rice, and spices, then baked until tender. They not only make for a visually appealing presentation but also serve as a hearty addition to your Thanksgiving table, offering a satisfying and flavorful option for everyone.

Recipe:
Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground beef (or ground turkey)
• 1 cup cooked white rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (15 ounces) diced tomatoes (with juice)
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a large skillet, heat a little olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Season with cumin, paprika, salt, and pepper, and cook until browned, about 7-10 minutes.
4. Stir in the cooked rice and diced tomatoes (with juice), mixing well until heated through.
5. Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack it in. If desired, sprinkle shredded cheese on top.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for about 30 minutes, then remove the foil and bake for an additional 10 minutes to melt the cheese.
7. Garnish with fresh parsley or cilantro before serving.

Cuban Stuffed Bell Peppers are a crowd-pleasing dish that brings both flavor and color to your Thanksgiving table. The combination of seasoned meat and rice, wrapped in tender bell peppers, creates a comforting and satisfying option for your guests. This dish is versatile and can be adapted with various fillings, making it perfect for any dietary preference. Serve it alongside other Cuban dishes for a complete festive experience, or as a stand-alone star at your holiday gathering.

Flan de Coco (Coconut Flan)

Flan de Coco is a creamy, rich dessert that is a beloved staple in Cuban cuisine. This coconut-flavored flan features a smooth, silky texture and a luscious caramel topping that makes it a perfect ending to your Thanksgiving feast. It’s an elegant dessert that will impress your guests while providing a delightful sweetness to balance out the savory flavors of the meal.

Recipe:
Ingredients:

• 1 cup sugar (for caramel)
• 1 can (14 ounces) sweetened condensed milk
• 1 can (13.5 ounces) coconut milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (unsweetened, optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium heat, melt the sugar until it turns golden brown and forms a caramel. Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool.
3. In a blender, combine sweetened condensed milk, coconut milk, eggs, vanilla extract, shredded coconut (if using), and a pinch of salt. Blend until smooth and well combined.
4. Pour the mixture over the cooled caramel in the baking dish.
5. Place the baking dish in a larger baking pan and fill the outer pan with hot water (about halfway up the sides of the flan dish) to create a water bath.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool at room temperature. Refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edges of the flan and invert it onto a serving platter, allowing the caramel to drizzle over the top.

Flan de Coco is the perfect way to end your Thanksgiving meal on a sweet note. This traditional Cuban dessert is not only visually stunning but also delivers a burst of coconut flavor that will leave your guests asking for seconds. Its creamy texture and rich caramel topping make it an indulgent treat that pairs wonderfully with a cup of coffee or tea. Whether enjoyed as a finale to a festive feast or at any gathering, this coconut flan is sure to become a favorite in your holiday repertoire.

Enjoy these additional recipes to make your Thanksgiving celebration truly special with a taste of Cuba!

Ropa Vieja (Shredded Beef)

Ropa Vieja is a classic Cuban dish that translates to “old clothes,” referring to the shredded beef’s appearance. This hearty dish is made by slow-cooking beef until it’s tender and then simmering it with a rich tomato-based sauce, bell peppers, and spices. The result is a flavorful and aromatic dish that pairs beautifully with rice or yuca. Ropa Vieja will add a warm, comforting element to your Thanksgiving table that is sure to impress your guests.

Recipe:
Ingredients:

• 2 pounds flank steak or brisket
• 1 large onion, sliced
• 1 bell pepper (red or green), sliced
• 4 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1/4 cup tomato sauce
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 bay leaf
• 2 cups beef broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, add sliced onion and bell pepper, and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
3. Return the beef to the pot, and add diced tomatoes, tomato sauce, cumin, oregano, bay leaf, and beef broth. Bring to a boil, then reduce heat to low.
4. Cover and simmer for about 2-3 hours, or until the beef is tender and easily shreds with a fork. Alternatively, you can use a slow cooker on low for 6-8 hours.
5. Once cooked, shred the beef with two forks and stir it back into the sauce. Adjust seasoning with salt and pepper if needed.
6. Serve Ropa Vieja over rice or with crusty bread, garnished with fresh cilantro or parsley.

Ropa Vieja is not just a meal; it’s a flavorful journey into Cuban cuisine. Its combination of tender beef and a savory sauce creates a dish that is both satisfying and comforting, perfect for the holiday season. Pair it with rice and black beans for a classic Cuban meal, or serve it as a unique main course at your Thanksgiving dinner. Your guests will savor the rich flavors and the heartwarming experience of this beloved Cuban dish.

Tostones (Fried Green Plantains)

Tostones are a popular Cuban appetizer made from green plantains that are twice-fried until crispy. They are a delicious and crunchy addition to your Thanksgiving spread, offering a delightful contrast to the main dishes. These savory plantain chips can be served plain or topped with a variety of dips, making them a versatile and crowd-pleasing choice for your holiday gathering.

Recipe:
Ingredients:

• 2 green plantains
• Vegetable oil (for frying)
• Salt (to taste)
• Lime wedges (for serving)

Instructions:

1. Peel the green plantains and cut them into 1-inch thick slices.
2. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot, add the plantain slices in batches and fry for about 2-3 minutes, or until they are lightly golden.
3. Remove the plantains from the oil and place them on a paper towel-lined plate to drain.
4. Using the bottom of a glass or a tostonera (a plantain press), flatten each fried slice to about 1/2 inch thick.
5. Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes, or until they are golden brown and crispy.
6. Remove from oil and drain on paper towels. Season with salt while they are still hot.
7. Serve warm with lime wedges for squeezing over the top.

Tostones are a fantastic addition to your Thanksgiving table, providing a crunchy, flavorful bite that complements any meal. Their versatility allows them to be served as an appetizer or a side dish, paired with dips like garlic sauce or avocado. These twice-fried plantains will have your guests coming back for more, as their delightful crunch and savory flavor add an exciting element to your holiday feast.

Cuban Sweet Potatoes with Coconut

Cuban Sweet Potatoes with Coconut is a vibrant and comforting dish that brings a touch of sweetness to your Thanksgiving meal. This side dish combines the natural sweetness of sweet potatoes with the richness of coconut, creating a harmonious blend of flavors. Not only is this dish visually appealing, but it also offers a delightful contrast to the savory elements of your holiday menu, making it a perfect addition to your table.

Recipe:
Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 can (13.5 ounces) coconut milk
• 1/2 cup brown sugar (adjust for sweetness)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pinch of salt
• 1/2 cup shredded coconut (unsweetened)
• Chopped pecans or walnuts (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil and add the cubed sweet potatoes. Cook for about 15-20 minutes or until tender. Drain and set aside.
3. In a mixing bowl, combine coconut milk, brown sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
4. In a greased baking dish, layer the cooked sweet potatoes. Pour the coconut mixture over the top, ensuring even coverage.
5. Sprinkle shredded coconut over the sweet potatoes.
6. Bake for 25-30 minutes, or until the top is golden and the dish is bubbling.
7. Remove from the oven and let it cool slightly. Garnish with chopped pecans or walnuts before serving.

Cuban Sweet Potatoes with Coconut adds a delightful twist to your Thanksgiving menu, providing a perfect balance of sweetness and richness. This dish not only enhances the festive atmosphere but also offers a unique flavor profile that sets it apart from traditional Thanksgiving sides. Its combination of sweet potatoes and coconut creates a comforting dish that complements any main course, making it a memorable addition to your holiday spread. Your guests will appreciate this sweet treat, and it’s sure to become a new favorite in your Thanksgiving repertoire.

Vaca Frita (Fried Beef)

Vaca Frita, meaning “fried cow,” is a traditional Cuban dish that features marinated and grilled beef that is then pan-fried until crispy. This dish is packed with flavor thanks to a zesty marinade of lime, garlic, and spices. Vaca Frita can be served alongside rice and black beans or as a filling in tacos and burritos, making it a versatile addition to your Thanksgiving feast that will surely impress your guests.

Recipe:
Ingredients:

• 2 pounds flank steak
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 large onion, sliced
• Fresh lime wedges (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, combine lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add the flank steak, ensuring it’s well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.
2. Preheat your grill or a grill pan over medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side, or until cooked to your desired doneness. Remove and let it rest for a few minutes.
3. In a skillet, heat olive oil over medium heat. Add sliced onion and sauté until caramelized, about 10 minutes.
4. Once the steak has rested, shred it into bite-sized pieces. Add the shredded beef to the skillet with the onions and fry for about 5 minutes, allowing it to get crispy and heated through.
5. Serve Vaca Frita with fresh lime wedges and garnish with cilantro.

Vaca Frita is a vibrant and flavorful dish that embodies the spirit of Cuban cuisine. Its crispy texture and zesty flavor make it a standout addition to any Thanksgiving table. Whether served as a main course or as a filling for tacos, this dish will delight your guests and introduce them to the deliciousness of Cuban flavors. Pair it with rice and black beans for a complete meal that offers a unique twist on traditional holiday fare.

Moros y Cristianos (Black Beans and Rice)

Moros y Cristianos, which translates to “Moors and Christians,” is a classic Cuban dish that combines black beans and white rice. This dish not only represents the cultural heritage of Cuba but also provides a delicious and nutritious side that complements any main course. With its rich flavors and beautiful presentation, Moros y Cristianos is a wonderful addition to your Thanksgiving menu that will satisfy your guests and showcase the essence of Cuban cuisine.

Recipe:
Ingredients:

• 1 cup dried black beans
• 1 cup long-grain white rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 teaspoon cumin
• 1 bay leaf
• 4 cups water or broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Rinse the dried black beans under cold water and soak them in water overnight. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
3. Stir in the soaked black beans, cumin, bay leaf, and water or broth. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until the beans are tender. Add more water if necessary to prevent burning.
4. Once the beans are cooked, remove the bay leaf and season with salt and pepper.
5. In a separate pot, cook the rice according to package instructions. Once cooked, fluff with a fork.
6. Serve the black beans over a bed of white rice, garnished with fresh cilantro.

Moros y Cristianos is a staple dish in Cuban cuisine, bringing together the earthy flavors of black beans and the lightness of white rice. Its nutritional balance and delightful taste make it an excellent addition to your Thanksgiving feast. Not only does it provide a satisfying contrast to the richness of other holiday dishes, but it also reflects the cultural heritage of Cuba, making it a meaningful choice for your celebration. This dish is sure to be a hit with your guests, adding depth and variety to your holiday table.

Cuban Pumpkin Soup (Sopa de Calabaza)

Cuban Pumpkin Soup, or Sopa de Calabaza, is a creamy and comforting dish that perfectly captures the essence of fall. This soup is made with pureed pumpkin, spices, and coconut milk, giving it a rich, velvety texture and a subtly sweet flavor. This vibrant soup is not only a great way to showcase seasonal ingredients but also serves as an elegant starter for your Thanksgiving meal that will warm the hearts of your guests.

Recipe:
Ingredients:

• 4 cups pumpkin puree (fresh or canned)
• 1 can (13.5 ounces) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or pumpkin seeds (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until translucent, about 5 minutes.
2. Stir in the pumpkin puree, coconut milk, cumin, and cinnamon, mixing well.
3. Add vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
4. Using an immersion blender or a regular blender, puree the soup until smooth. If the soup is too thick, add more vegetable broth to reach your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or pumpkin seeds.

Cuban Pumpkin Soup is a delightful and warming dish that brings a taste of the tropics to your Thanksgiving table. Its creamy texture and the combination of spices create a comforting experience that will appeal to guests of all ages. This soup serves as a perfect starter to your holiday meal, showcasing the flavors of the season while also providing a unique twist on traditional soup offerings. Your guests will appreciate the thoughtfulness of this dish, making your Thanksgiving gathering all the more special.

Cuban Picadillo (Ground Beef Hash)

Picadillo is a traditional Cuban dish that combines ground beef with a medley of spices, vegetables, and a touch of sweetness from raisins and olives. This comforting dish is not only flavorful but also versatile, as it can be served over rice, stuffed into empanadas, or enjoyed with plantains. Picadillo brings warmth and richness to your Thanksgiving table, making it a delightful option for guests seeking a taste of Cuban home cooking.

Recipe:
Ingredients:

• 1 pound ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes
• 1/4 cup tomato sauce
• 1/4 cup green olives, sliced
• 1/4 cup raisins
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon.
4. Stir in diced tomatoes, tomato sauce, olives, raisins, cumin, oregano, and cinnamon. Season with salt and pepper.
5. Reduce heat and simmer for about 15-20 minutes, allowing the flavors to meld.
6. Serve Picadillo over rice or alongside fried plantains, garnished with fresh cilantro or parsley.

Cuban Picadillo is a hearty and flavorful dish that encapsulates the essence of Cuban cuisine. Its balance of savory, sweet, and tangy flavors makes it a perfect main course for your Thanksgiving meal. The combination of ground beef, spices, and the unique addition of olives and raisins creates a comforting dish that is both satisfying and memorable. This dish will surely impress your guests and provide them with a delightful culinary experience that reflects the warmth of Cuban hospitality.

Yuca with Garlic Sauce (Yuca con Mojo)

Yuca, also known as cassava, is a starchy root vegetable that is widely enjoyed in Cuban cuisine. When boiled and served with a vibrant garlic sauce, it becomes a delightful side dish that complements any meal. Yuca with Garlic Sauce, or Yuca con Mojo, is not only a fantastic accompaniment to your Thanksgiving feast but also introduces a unique flavor profile that enhances the overall dining experience.

Recipe:
Ingredients:

• 2 pounds yuca, peeled and cut into 2-inch pieces
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, bring salted water to a boil. Add the yuca pieces and cook for about 20-25 minutes or until tender. Drain and set aside.
2. In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 2 minutes, being careful not to burn the garlic.
3. Remove the skillet from heat and stir in lime juice, cumin, salt, and pepper.
4. To serve, arrange the boiled yuca on a platter and drizzle the garlic sauce over the top. Garnish with fresh cilantro.

Yuca with Garlic Sauce is a vibrant and flavorful addition to your Thanksgiving table that offers a delightful alternative to traditional potato dishes. The unique texture of yuca, combined with the aromatic garlic sauce, creates a memorable side dish that pairs well with various main courses. This dish highlights the rich flavors of Cuban cuisine and will surely impress your guests as they experience the delightful taste of yuca. It’s an excellent way to introduce your holiday meal to new flavors while keeping it comforting and satisfying.

Cuban Black Bean Soup (Sopa de Frijoles Negros)

Cuban Black Bean Soup is a rich and hearty dish that showcases the deep flavors of black beans, spices, and aromatic vegetables. This nourishing soup is not only delicious but also packed with protein and fiber, making it a healthy choice for your Thanksgiving meal. With its bold flavors and comforting texture, Cuban Black Bean Soup is an excellent starter that will warm your guests and set a festive tone for the evening.

Recipe:
Ingredients:

• 2 cups dried black beans (or 4 cans, drained and rinsed)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh lime wedges (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. If using dried beans, soak them overnight in water. Drain and rinse before cooking. If using canned beans, skip this step.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
3. Add the soaked black beans, cumin, oregano, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until the beans are tender (if using canned beans, simmer for about 20-30 minutes).
4. Remove the bay leaf and season with salt and pepper to taste.
5. For a creamier texture, use an immersion blender to puree a portion of the soup, or leave it chunky for a heartier option.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Cuban Black Bean Soup is a comforting and nutritious dish that embodies the essence of Cuban cooking. Its rich flavors and hearty texture make it an ideal starter for your Thanksgiving feast. Packed with protein and fiber, this soup is not only satisfying but also a healthier option that will leave your guests feeling good about what they’re eating. The addition of fresh lime and cilantro enhances the flavors, creating a refreshing contrast that elevates the dish. This delicious soup is sure to be a highlight of your holiday gathering, inviting everyone to enjoy a taste of Cuba.

Note: More recipes are coming soon!