Different Cuban spice blends have many similarities, with tastes that complement Cuba's wide selection of fresh meats and vegetables. Sofrito, a foundational blend in Latin American cuisine, is only one of the fresh, savory blends that are integrated over and over again into classic Cuban recipes. With a multicultural history and distinct location in the Caribbean, Cuba has used these spice blends to create many fresh and tantalizing dishes.
Cubans add spices conservatively, and their food is known for the fullness of flavor profiles rather than the heat or intensity of certain flavors. Mojo, a signature Cuban marinade, uses either vinegar or citrus juice and garlic, and may include onions and cumin. Traditionally crushed with a mortar and pestle but today mixed finely in a blender, mojo can be used to tenderize and flavor classic Cuban dishes. The spicy mix of mojo and of adobo, a creamy blend of garlic, salt, cumin, oregano, and citrus juice, provides flavor while their acidic juices tenderize meat and starchy root vegetables such as yuca, malanga, and boniato.
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