Spanish Influences in Cuban Cuisine: Exploring the Culinary Delights of Galicia

When it comes to Cuban cuisine, the Spanish influence is undeniable. The Spanish conquest and colonization of Cuba in the 15th century brought a significant impact on the island’s culinary landscape. Among the various regions of Spain, Galicia, located in the northwest part of the country, has had a particularly profound influence on Cuban food. Galician cuisine is known for its hearty, rustic dishes, many of which have found their way to Cuba and have been adapted to local tastes and ingredients. Let’s explore some of these culinary delights and their origins.

Lacon con Papas

Lacon con Papas is a popular dish in both Galicia and Cuba. In Galicia, it’s traditionally made with pork shoulder, potatoes, and chorizo, seasoned with paprika, garlic, and bay leaves. In Cuba, the recipe has been adapted to include local ingredients like yucca and malanga. This hearty stew is a staple in Cuban households, especially during the colder months.


Fabada is a rich and hearty bean stew that originated in the region of Asturias, neighboring Galicia. It’s made with large white beans, pork, chorizo, and morcilla (a type of Spanish blood sausage). In Cuba, Fabada is often made with black beans instead of white, and the blood sausage is sometimes replaced with local sausages. Despite these adaptations, the essence of the dish remains the same, providing a comforting and satisfying meal.

Caldo Gallego

Caldo Gallego, or Galician broth, is another dish that has made its way from Galicia to Cuba. This soup is traditionally made with turnip greens, potatoes, white beans, and various types of pork. In Cuba, it’s common to substitute the turnip greens with other local greens. Caldo Gallego is a staple in both Galician and Cuban cuisine, known for its nourishing and warming qualities.


The influence of Galician cuisine on Cuban food is a testament to the enduring cultural exchange between these two regions. While the dishes may have been adapted to incorporate local ingredients and tastes, the essence of Galician cooking – hearty, rustic, and deeply satisfying – remains. Whether it’s a warming bowl of Lacon con Papas, a rich and hearty Fabada, or a nourishing Caldo Gallego, the culinary delights of Galicia continue to be enjoyed in Cuba, bringing a taste of Spain to the Caribbean.