Cuban food can make a kitchen smell welcoming before the first plate reaches the table. Garlic, onion, peppers, citrus, cumin, oregano, rice, beans and plantains appear again and again. However, cooks combine them in different ways to make simple and comforting meals.
Cuban food has been shaped by many cultures and histories. An overview in the Oxford Research Encyclopedia of Latin American History describes a food tradition influenced by Spanish, African, Indigenous, Chinese and other Caribbean traditions. The Smithsonian National Museum of American History has also explored Cuban-American food traditions, including the ingredients, flavors and family stories that travel with these dishes.
The good news is that you do not need a special kitchen or a pantry full of hard-to-find products. First, start with a few simple basics. Next, learn two flavor bases: sofrito and mojo. After that, you can make many different meals. The recipes below are easy home versions, so you can cook them on a normal weeknight and adjust the seasoning to your taste.
| Quick answer: For beginners, start with Cuban-style black beans, picadillo, maduros, tostones or mojo chicken. They use familiar techniques, do not require complicated equipment, and pair easily with rice or a simple salad. |
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What Makes Cuban Home Cooking So Flavorful?
A lot of Cuban-style home cooking begins with building flavor step by step instead of using strong heat. Onion, bell pepper and garlic form an flavor base; cumin and oregano bring warmth; tomato adds body to stews and meat dishes; and citrus brightens richer foods. Plantains can go in two completely different directions: green plantains become crisp, savory tostones, while ripe plantains become sweet, golden maduros.
Another useful idea is contrast. For example, a rich meat dish feels lighter next to plain rice. Also, creamy beans taste brighter with a small splash of vinegar or citrus. Meanwhile, crisp plantains balance rich stews. As a result, building a Cuban-style dinner becomes much easier.
Essential Ingredients to Keep in Your Kitchen
- Long-grain white rice – a simple base for beans, stews and chicken dishes.
- Black beans – canned beans are the fastest option; dried beans are excellent when you have more time.
- Onion, green bell pepper and garlic – the core of a quick sofrito-style base.
- Cumin, oregano and bay leaves – everyday seasonings that appear in many Cuban-style dishes.
- Lime, orange or a mix of citrus juices – useful for bright marinades and mojo-style sauces.
- Green and ripe plantains – green for tostones, very ripe for maduros.
- Tomato sauce or crushed tomatoes – helpful for picadillo, ropa vieja and rice dishes.
- Green olives – optional, but a classic salty contrast in many picadillo and ropa vieja variations.
- Yuca (cassava) – a starchy side that becomes very good with garlic-citrus sauce.
A simple Cuban-style meal can be built from picadillo, black beans, rice and golden plantains.
Two Flavor Foundations: Sofrito and Mojo
Quick sofrito-style base: Cook finely chopped onion and bell pepper in a little oil until soft. Add minced garlic near the end so it stays fragrant instead of burning. From there, add tomato, cumin, oregano or other ingredients depending on the dish.
Easy mojo-style sauce: Combine fresh citrus juice, minced garlic, olive oil, oregano, a pinch of cumin, salt and pepper. Use it as a marinade or spoon it over cooked chicken, pork or yuca.
12 Easy Cuban Recipes to Make at Home
1. Easy Cuban-Style Picadillo
For example, picadillo is one of the best starting points for beginners because it cooks in one pan and works with rice, beans, plantains or even a simple baked potato. This home-style version keeps the flavor balanced and the ingredient list practical.
| Prep 10 min | Cook 25 min | Serves 4 | Level Easy |
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Ingredients
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup tomato sauce
- 1/3 cup sliced green olives
- 2 tbsp raisins, optional
- Salt and black pepper to taste
How to make it
1. First, Heat the oil in a wide skillet over medium heat. Add onion and bell pepper and cook until softened, about 4 to 5 minutes.
2. Next, Add the garlic, cumin and oregano. Stir for about 30 seconds, just until fragrant.
3. Then, Add the ground beef and break it into small pieces. Cook until no pink remains.
4. After that, Stir in tomato sauce, olives and raisins if using. Lower the heat and simmer for 10 to 12 minutes, until the sauce lightly coats the meat.
5. Finally, Taste and adjust salt and pepper. Let the picadillo rest for a few minutes before serving.
| Beginner tip: If the mixture looks dry before the flavors have blended, add a few tablespoons of water or broth instead of more oil. |
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Serve with: White rice, black beans and maduros.
2. Quick Cuban-Style Black Beans
Also, black beans are inexpensive, filling and easy to prepare ahead. Bon Appétit notes that Cuban-style black beans are also well suited to scaling and freezing, which makes them useful for meal prep.
| Prep 8 min | Cook 25 min | Serves 4 | Level Easy |
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Ingredients
- 2 cans black beans, undrained
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp red wine or apple cider vinegar
- Salt and pepper to taste
How to make it
1. First, Warm the oil in a saucepan over medium heat. Cook onion and bell pepper until tender.
2. Next, Add garlic, cumin and oregano and stir for 30 seconds.
3. Then, Add the beans with their liquid and the bay leaf. Bring to a gentle simmer.
4. After that, Cook uncovered for about 20 minutes, stirring occasionally. Mash a small spoonful of beans against the side of the pot if you want a creamier texture.
5. Finally, Remove the bay leaf, stir in vinegar, then season to taste.
| Beginner tip: Add the vinegar at the end. That small acidic finish keeps the beans from tasting flat. |
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Serve with: White rice, roast chicken, picadillo or a fried egg.
Research note: Bon Appétit – Cuban-Style Black Beans
3. Weeknight Arroz con Pollo
Next, arroz con pollo is a complete meal in one pot: seasoned chicken, rice, vegetables and broth cook together so the rice absorbs the savory flavor. The easiest home version uses boneless chicken thighs because they stay tender.
| Prep 15 min | Cook 35 min | Serves 4 | Level Easy |
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Ingredients
- 1 1/2 lb (680 g) boneless chicken thighs, cut into chunks
- 1 1/2 cups long-grain rice, rinsed
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp turmeric or a pinch of saffron for color, optional
- 2 3/4 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 2 tbsp olive oil
- Salt and pepper
How to make it
1. First, Season the chicken with salt, pepper, cumin and oregano.
2. Next, Heat oil in a deep skillet or Dutch oven. Brown the chicken lightly, then move it to a plate.
3. Then, Cook onion and bell pepper until soft. Add garlic and rice and stir for 1 minute.
4. After that, Pour in broth, return the chicken, and bring to a simmer. Cover and cook on low for about 20 minutes.
5. Finally, Scatter peas over the rice, cover again and cook 5 more minutes. Rest off the heat for 5 minutes before fluffing.
| Beginner tip: Keep the lid closed while the rice cooks. Lifting it repeatedly releases steam and can leave the grains unevenly cooked. |
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Serve with: A simple tomato-avocado salad or tostones.
4. Crispy Tostones
For a crisp side, tostones are made from green plantains that are fried, flattened and cooked again. That two-stage method creates a crisp edge with a tender center.
| Prep 10 min | Cook 15 min | Serves 3-4 | Level Easy |
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Ingredients
- 2 green plantains
- Neutral cooking oil for shallow frying
- Salt
- Optional: garlic-lime dipping sauce
How to make it
1. First, Cut off the ends of the plantains and score the skin lengthwise. Peel, then cut into thick rounds.
2. Next, Heat a shallow layer of oil over medium heat. Fry the plantain pieces until pale golden and slightly tender, about 2 to 3 minutes per side.
3. Then, Transfer them to a plate and flatten each piece gently with the bottom of a sturdy glass or small plate.
4. After that, Return the flattened plantains to the oil and fry again until crisp and golden.
5. Finally, Drain on paper towel and season with salt while hot.
| Beginner tip: Use green, firm plantains. Ripe yellow plantains contain more sugar and are better for maduros. |
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Serve with: Mojo-style garlic sauce, black beans or grilled chicken.
5. Sweet Maduros
On the other hand, maduros show how the same fruit can become a completely different side dish. Very ripe plantains turn soft, sweet and deeply golden in a skillet.
| Prep 5 min | Cook 10 min | Serves 3-4 | Level Easy |
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Ingredients
- 2 very ripe plantains with mostly black skins
- 1 to 2 tbsp neutral oil
- Small pinch of salt
How to make it
1. First, Peel the ripe plantains and slice them diagonally into thick pieces.
2. Next, Heat a thin layer of oil in a skillet over medium heat.
3. Then, Add the plantains in one layer. Cook until the first side is deep golden, then flip carefully.
4. After that, Cook until the second side is browned and the center feels soft.
5. Finally, Move to a plate and add only a tiny pinch of salt.
| Beginner tip: Do not be afraid of very dark skins. For maduros, the darker the peel, the sweeter and softer the fruit usually becomes. |
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Serve with: Picadillo, black beans, rice or roast chicken.
6. Yuca with Garlic-Citrus Mojo
Another easy option is yuca. It is mild and filling, so it works well with a bright garlic-citrus sauce. Frozen peeled yuca is a easy shortcut when fresh yuca is difficult to find.
| Prep 10 min | Cook 25 min | Serves 4 | Level Easy |
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Ingredients
- 1 1/2 lb (680 g) peeled yuca, fresh or frozen
- 4 garlic cloves, finely minced
- 3 tbsp olive oil
- 3 tbsp fresh orange juice
- 2 tbsp fresh lime juice
- 1/2 tsp dried oregano
- Salt to taste
- Chopped parsley or cilantro, optional
How to make it
1. First, Boil the yuca in salted water until tender enough to pierce easily with a fork, usually 20 to 25 minutes.
2. Next, Drain well. Remove any tough tough center pieces you see in the center.
3. Then, Warm olive oil gently in a small pan. Add garlic and cook briefly without browning.
4. After that, Remove from heat, stir in orange juice, lime juice, oregano and a pinch of salt.
5. Finally, Pour the warm mojo over the yuca and finish with herbs if you like.
| Beginner tip: Add citrus after taking the oil off the heat. This keeps the sauce brighter and fresher. |
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Serve with: Roast pork, mojo chicken or black beans.
7. Easy Mojo Chicken
For a quick dinner, mojo chicken is one of the simplest ways to use citrus and garlic. The marinade works very well with chicken thighs, which stay juicy even after browning.
| Prep 15 min + marinating | Cook 20 min | Serves 4 | Level Easy |
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Ingredients
- 1 1/2 lb (680 g) boneless chicken thighs
- 1/4 cup orange juice
- 2 tbsp lime juice
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp oregano
- 1/2 tsp cumin
- 1 tsp salt
- Black pepper
How to make it
1. First, Whisk orange juice, lime juice, olive oil, garlic, oregano, cumin, salt and pepper.
2. Next, Add chicken and marinate in the refrigerator for 30 minutes to 4 hours.
3. Then, Remove chicken from the marinade and let excess liquid drip off.
4. After that, Cook in a hot skillet over medium-high heat until browned on both sides and fully cooked through. Chicken should reach 165°F (74°C) in the thickest part.
5. Finally, Rest for 5 minutes, then slice and spoon a little fresh citrus over the top if desired.
| Beginner tip: Do not use the raw marinade as a finishing sauce. If you want extra sauce, reserve a clean portion before adding the chicken. |
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Serve with: Rice, yuca, tostones or a crunchy salad.
8. Shortcut Ropa Vieja
If you have more time, ropa vieja is a good choice. It uses tender shredded beef in a tomato-pepper sauce. Traditional versions can cook for hours; this faster version uses a pressure cooker or pre-cooked shredded beef to make the dish more easy to make at home.
| Prep 15 min | Cook 35-60 min | Serves 4-6 | Level Easy |
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Ingredients
- 2 lb (900 g) beef chuck, or 3 cups cooked shredded beef
- 1 tbsp olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 garlic cloves, minced
- 1 1/2 cups crushed tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1/3 cup sliced green olives
- 1 cup low-sodium beef broth
- Salt and pepper
How to make it
1. First, If using raw beef, brown it in oil in a pressure cooker or heavy pot. Remove briefly.
2. Next, Cook onion and peppers until softened, then add garlic, cumin and oregano.
3. Then, Add tomatoes, broth and bay leaf. Return the beef.
4. After that, Pressure-cook until tender according to your cooker, or simmer gently in a covered pot until the beef shreds easily.
5. Finally, Shred the beef, return it to the sauce, stir in olives and simmer uncovered until the sauce thickens slightly.
| Beginner tip: Ropa vieja is better when the beef is truly tender. If it resists shredding, it needs more cooking time, not more force. |
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Serve with: White rice, black beans and maduros.
Research note: SAVEUR – Cuban-Style Shredded Beef (Ropa Vieja)
9. Pressed Cuban Sandwich
For lunch or dinner, a Cuban sandwich is all about contrast: crisp pressed bread outside and warm layers of pork, ham, Swiss cheese, pickles and mustard inside. Regional versions differ, so think of this as an easy home version rather than a claim that there is only one correct formula.
| Prep 10 min | Cook 8 min | Serves 2 | Level Easy |
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Ingredients
- 1 long Cuban-style roll or soft French roll, split
- 4 oz cooked roast pork, thinly sliced
- 4 oz sliced ham
- 4 slices Swiss cheese
- Dill pickle slices
- Yellow mustard
- 1 tsp butter or olive oil for the outside
How to make it
1. First, Spread mustard inside the bread.
2. Next, Layer pork, ham, Swiss cheese and pickles evenly.
3. Then, Close the sandwich and lightly coat the outside with butter or oil.
4. After that, Press in a sandwich press or in a skillet with a heavy pan placed on top.
5. Finally, Cook until the bread is crisp and the cheese is melted, then slice and serve hot.
| Beginner tip: Do not overfill the sandwich. A thinner, evenly layered sandwich presses more cleanly and gets crisp from edge to edge. |
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Serve with: A simple salad, black beans or plantain chips.
Background reading: Serious Eats – the history and regional debate around the Cuban sandwich
10. Moros y Cristianos (Black Beans and Rice)
Also, this comforting beans-and-rice dish cooks the grains with seasoned black beans so the rice absorbs their color and flavor. It is a useful side when you want something mixed together instead of served separately.
| Prep 10 min | Cook 30 min | Serves 4 | Level Easy |
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Ingredients
- 1 cup long-grain rice, rinsed
- 1 can black beans, drained with 1/2 cup liquid reserved
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1 bay leaf
- 1 1/2 cups low-sodium broth
- 1 tbsp olive oil
- Salt to taste
How to make it
1. First, Cook onion and bell pepper in olive oil until soft, then add garlic, cumin and oregano.
2. Next, Stir in the rice for 1 minute so the grains are coated with the seasoned oil.
3. Then, Add beans, reserved bean liquid, broth and bay leaf.
4. After that, Bring to a simmer, cover and cook on low until the rice is tender and the liquid is absorbed.
5. Finally, Remove from heat, rest 5 to 10 minutes, discard the bay leaf and fluff gently with a fork.
| Beginner tip: Measure the liquid carefully. Too much stirring while the rice cooks can make the texture gummy. |
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Serve with: Mojo chicken, roast pork or a fresh tomato salad.
11. Cuban-Style Garlic Citrus Roast Pork
For a family meal, a garlic and citrus marinade turns an inexpensive pork shoulder into a main dish that can feed a family and provide leftovers for sandwiches or rice bowls.
| Prep 15 min + marinating | Cook 3-4 hr | Serves 6-8 | Level Easy |
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Ingredients
- 3 to 4 lb (1.4-1.8 kg) pork shoulder
- 1/2 cup orange juice
- 1/4 cup lime juice
- 5 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 1/2 tsp salt
- Black pepper
How to make it
1. First, Mix orange juice, lime juice, garlic, olive oil, oregano, cumin, salt and pepper.
2. Next, Place the pork in a glass or food-safe dish or food-safe bag and add the marinade. Refrigerate for at least 4 hours or overnight.
3. Then, Heat the oven to 325°F (165°C). Place pork in a roasting pan, cover loosely, and roast until very tender.
4. After that, Uncover near the end to brown the outside. Cooking time varies by size, so use tenderness and a thermometer rather than the clock alone.
5. Finally, Rest for at least 15 minutes before slicing or pulling the meat.
| Beginner tip: For the best texture, cook pork shoulder slowly. High heat can brown the outside before the connective tissue has time to soften. |
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Serve with: Yuca with mojo, black beans, rice or pressed sandwiches.
12. Simple Caramel Flan
Finally, flan is a smooth custard with a shiny caramel top. It looks impressive, but the ingredient list is short and the method becomes easy once you understand the water bath.
| Prep 15 min | Cook 50-60 min + chill | Serves 6 | Level Easy |
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Ingredients
- 3/4 cup sugar for caramel
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- Pinch of salt
How to make it
1. First, Heat the sugar in a small saucepan over medium-low heat until it melts and turns amber. Carefully pour it into a round baking dish and tilt to coat the bottom.
2. Next, Whisk eggs gently, then mix in condensed milk, evaporated milk, vanilla and salt. Avoid whipping in too much air.
3. Then, Pour the custard over the caramel.
4. After that, Place the dish in a larger roasting pan and add hot water around it to create a water bath.
5. Finally, Bake at 325°F (165°C) until the edges are set and the center still has a slight wobble. Cool, then refrigerate for several hours before turning out onto a plate.
| Beginner tip: The caramel is extremely hot. Pour it carefully and do not touch it until it has cooled and hardened in the dish. |
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Serve with: Fresh fruit or coffee.
Cuban-inspired comfort food brings together rich stews, rice, beans, plantains and pressed sandwiches in one colorful table.
Easy Cuban Meal Combinations
| Meal idea | What to serve |
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| Fast weeknight plate | Picadillo + white rice + maduros |
| Budget-friendly dinner | Black beans + rice + tostones + simple cabbage salad |
| Sunday comfort meal | Ropa vieja + rice + black beans + maduros |
| Bright citrus dinner | Mojo chicken + yuca with mojo + tomato-avocado salad |
| Leftover makeover | Roast pork one night, then pressed Cuban-style sandwiches the next day |
Easy Ingredient Swaps
Sour orange: Use a mix of orange and lime juice for a bright, practical home substitute.
Fresh yuca: Frozen peeled yuca saves prep time and is often easier to find.
Cuban bread: Use a soft French or Italian-style roll that can be pressed without becoming too hard.
Dried black beans: Canned beans are excellent for quick meals; use their liquid when you want a creamier result.
Cubanelle pepper: A green bell pepper is a convenient substitute in many home recipes.
Common Beginner Mistakes to Avoid
- Burning garlic: add it after the onion and pepper have softened, and cook it only briefly.
- Using the wrong plantain: green plantains are for tostones; very ripe plantains are for maduros.
- Rushing tough beef: ropa vieja needs time for the meat to become easy to shred.
- Over-stirring rice: once covered, let the steam do the work.
- Skipping the acidic finish: a little vinegar or citrus can wake up beans and rich meat dishes.
- Treating every family recipe as identical: Cuban cooking has regional and family variations, very in seasoning and preparation.
How to Store and Reheat Leftovers
First, cool cooked food soon and keep it in shallow, covered containers in the fridge. In general, cooked rice, beans, chicken and beef are best used within a few days. Next, reheat leftovers until they are hot all the way through. For fried plantains, an oven or air fryer usually brings back more crispness than a microwave. Finally, keep flan covered in the fridge.
Frequently Asked Questions
What is the easiest Cuban food to make at home?
For beginners, Cuban-style black beans, picadillo and maduros are among the easiest starting points. They use simple equipment, flexible ingredients and simple stovetop steps.
What are some popular Cuban dishes?
For example, well-known dishes include ropa vieja, picadillo, arroz con pollo, black beans, tostones, maduros, yuca with mojo, roast pork, Cuban-style sandwiches and flan.
Is Cuban food very spicy?
Cuban food is usually more rich and savory than very hot. Garlic, citrus, cumin, oregano, onion and peppers build flavor, while very hot chiles are not required for most of these dishes.
What is Cuban sofrito?
Sofrito is an simple flavor base. A simple Cuban-style version often begins with onion, bell pepper and garlic cooked in oil, sometimes followed by tomato and herbs depending on the recipe.
What is mojo sauce made from?
For example, a simple mojo-style sauce combines citrus, garlic, oil, oregano, salt and pepper. Families and regions vary the exact balance.
What is the difference between tostones and maduros?
In contrast, tostones use green plantains and are fried twice for a crisp, savory result. Maduros use very ripe plantains and cook until sweet, soft and golden.
What can I substitute for sour orange?
For home cooking, however, orange juice mixed with fresh lime juice gives a useful sweet-tart balance for marinades and mojo-style sauces.
Can Cuban-style recipes be made ahead?
Yes. In fact, black beans, picadillo, roast pork and ropa vieja are good make-ahead options, and their flavors often blend even more after resting. Store them safely in the refrigerator and reheat until hot all the way through.
What should I serve with Cuban black beans?
For example, white rice is the classic easy partner, but beans also work with roast chicken, picadillo, fried eggs, yuca or plantains.
What is a good Cuban-style dinner for beginners?
For a simple start, try mojo chicken with white rice and black beans, or picadillo with rice and maduros. Both combinations are forgiving and can be prepared with supermarket ingredients.
