Have a recipe question? A correction? A collaboration idea? Just want to talk about Cuban food? We'd love to hear from you.
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Miami, Florida
The heart of Cuban cuisine, outside the island
We try to respond to every message within 2-3 business days. If your question is about a recipe you're making this weekend, we'll do our best to get back sooner!
Cuban food is always best shared. Connect with other home cooks and Cuban food lovers — share your photos, ask your questions, swap stories. The kitchen is always warmer with friends.
Why Reach Out
Did your Ropa Vieja come out dry? Did your Flan crack? Is your Mojo too garlicky? (Spoiler: that's impossible.) Send us your cooking woes and we'll help troubleshoot.
Have a Cuban food event, a cookbook, a documentary, or a project in mind? We'd love to hear about it. We're always open to partnerships that celebrate Cuban food culture.
Did we miss something? Is a measurement wrong? Did we attribute a dish to the wrong region? Cuban food history is vast and we're learning every day. We appreciate corrections.
Common Questions
Not at the moment, but it's something we're considering! If you're interested in virtual Cuban cooking classes, let us know in your message and we'll add you to our early access list.
Absolutely! We love featuring recipes from the community — especially family recipes, abuela's special techniques, or regional variations that aren't widely known. Share your story along with the recipe.
The classic substitute is 2 parts regular orange juice to 1 part lime juice. It's not exactly the same — naranja agria has a unique tartness — but it's the closest you can get outside south Florida or the island itself.
Cuban cuisine has traditionally been very meat-forward (p