What meats did Cubans eat?

1. Pork: Pork is a staple meat in Cuban cuisine, and it is used in a variety of dishes, including roasted pork (lechon asado), pork stew (ropa vieja), and ground pork (picadillo).

2. Beef: Beef is also a common meat in Cuban cuisine, and it is used in dishes such as beef stew (carne guisada), flank steak (bistec de palomilla), and ground beef (picadillo de res).

3. Chicken: Chicken is another widely consumed meat in Cuba, and it is used in dishes such as roast chicken (pollo asado), chicken soup (sopa de pollo), and chicken fricassee (fricasé de pollo).

4. Fish and Seafood: Cuba is an island nation, so fish and seafood are also popular meats. Some common types of fish and seafood consumed in Cuba include snapper (pargo), grouper (mero), shrimp (camarones), lobster (langosta), and octopus (pulpo).

5. Goat: Goat meat is also consumed in Cuba, and it is used in dishes such as goat stew (chivo guisado) and goat fricassee (fricasé de chivo).

6. Mutton: Mutton is the meat from adult sheep, and it is used in some Cuban dishes, such as mutton stew (carnero guisado).

7. Rabbit: Rabbit is also consumed in Cuba, and it is used in dishes such as rabbit stew (conejo guisado).

8. Guinea Pig: Guinea pig (cuy) is a delicacy in some parts of Cuba, and it is typically roasted or fried.