The Spanish television program Aruser@s presented the original Cuban recipe for "arroz a la cubana," saying that the dish does not contain tomato [1].
This distinction highlights a cultural divide between the authentic preparation in Cuba and the version commonly served and recognized across Spain. The discrepancy suggests that a dish named after a specific nationality may have evolved differently in the diaspora or through colonial influence.
During the broadcast on May 27, 2026 [1], the hosts and a guest Cuban chef said that the genuine version of the meal differs significantly from the Spanish interpretation. The chef said, "This is the rice that we really call Cuban, and it is very different from the one served in Spain."
According to the program, the traditional Cuban preparation consists of rice served with black beans, and fried plantains [1]. A presenter for Aruser@s said, "In Cuba, arroz a la cubana is made without tomato, with black beans and fried plantain."
This contradicts the widely accepted version of the recipe in Spain. For example, chef Ada Parellada said that the traditional arroz a la cubana includes tomato, a fried egg, and plantain [2].
The segment was aired on La Sexta and made available via the Atresplayer platform [1]. The goal of the broadcast was to correct popular misconceptions and provide viewers with a culinary lesson on the authentic ingredients used in the Caribbean nation.
“"In Cuba, arroz a la cubana is made without tomato, with black beans and fried plantain."”
The contrast between the two recipes illustrates how 'national' dishes can be reimagined when they travel across borders. While the Spanish version of 'arroz a la cubana' has become a standardized menu item in Europe, the Cuban version remains rooted in local staples like black beans, reflecting a disconnect between a country's actual culinary traditions and its international gastronomic image.
