A guide to familiar Cuban sides

Plain-language glossary

Rice choices

Arroz blanco

White rice is a neutral base for saucy meats and beans. Its simple name does not reveal portion size or whether it is included, so check the current plate rules.

Moro and congrí

Both names can refer to rice cooked with beans and seasonings. In everyday Cuban usage, the bean variety often helps distinguish them, although conventions differ by household and restaurant. One Two Three BBQ’s public menu has associated particular mixed-rice choices with selected weekdays.

Bean choices

Black beans and red beans appear in public menu information, sometimes on different day schedules. A visitor who wants a specific bean should call rather than assume it is available every day.

Root vegetables and plantains

Yuca is cassava, a starchy root that can be boiled or fried. Mojo generally adds a bright garlic-and-citrus profile. Plantains move from savory to sweet depending on ripeness: green plantains become tostones or thin chips, while ripe plantains become maduros.

Other public menu categories

French fries, mixed salad and mashed potatoes have also appeared as familiar accompaniments. Ajiaco, a substantial stew with meats and root vegetables, has been listed on selected days; it is better understood as a rotating specialty than a universal side.

Choosing sides for a balanced plate

A diner might pair a rich roast meat with yuca or salad, or combine rice and beans for a more traditional plate structure. These are general serving ideas, not restaurant recommendations. Ingredient, allergy and dietary questions need a direct answer from the kitchen.