Cuba's temperature.

Except in the mountains, the climate of Cuba is semitropical or temperate. The average minimum temperature is 21° C (70° F ), the average maximum 27° C (81° F ). The mean temperature at Havana is about 25° C (77° F ). The trade winds and sea breezes make coastal areas more habitable than temperature alone would indicate. Cuba has a rainy season from May to October. The mountain areas have an average precipitation of more than 180 cm (70 in); most of the lowland area has from 90 to 140 cm (35-55 in) annually; and the area around Guantánamo Bay has less than 65 cm (26 in). Droughts are common. Cuba's eastern coast is often hit by hurricanes from August to October, resulting in great economic loss.

What time do cuban's eat?

iIn cuba breakfast is a small usually coffee with bread and butter, lunch is the largest meal of the day, followed by a two hour break. then dinner is pretty much a snack.
breakfast between 6am-9am
lunch between 1130am-1230pm
dinner between 6pm-7pm

Common diches !

Some of the common dishes in cuba are aroz con pollo,costillitas,frijoles negros,pastelitos,ropa vieja, pollo en salas de frijol negro, picadillo, and many more.Aroz con pollo means "chicken and rice". The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries.Frijoles negros are "black beans", cuban people eat a lot of frijoles negros in many different kind of dishes.

Sandwich Cubano

On a traditional Cuban, there should not be any mayonnaise, tomatoes, onions, bell peppers or lettuce.

Pastelitos!

Pastelitos is the diminutive and it usually means the small round or triangular pastries with fillings. Usually pastelitos are made with delicate, flaky puff pastry, but other dough can be used. I prefer the puff pastry.

Spices

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.

Sofrito!

With nuances of Spain, Haiti, France, and Italy, sofrito provides an accent to a wide variety of dishes. Sofrito, a sauteed blend of onion, tomato, and cilantro, supplies characteristic taste notes to Latin Caribbean cuisine. The base recipe for sofrito is used widely for zesty flavor. The availability and popularity of its ingredients gives Cuban sofrito a unique identity. One recipe, representing the taste of Cuba, calls for tomatoes, pepper, onions, garlic, bay leaves, cumin, oregano, sherry and salt to be mixed in large quantities, suggesting that it can be stored in bulk jars for use often. Soups, chicken, beef, pork, rice, and beans all take on new life when seasoned with this aromatic blend.