Although Cubans are used to a table full of food, my impression has always been that it's a healthy table. Much of the food is saut ed or slow-cooked over a low flame. Not much is deep-fried, nor are the sauces creamy and heavy. A typical Cuban breakfast consists of pan Cubano, an airy loaf of bread eaten in chunks which are dunked into a cafe con leche, a combination of strong coffee and warm milk in equal proportions. Basically, the comida is the usual table-full of food.
Dinner is also a comida.
My mother is quick to point out that as long as you change the beans you're eating from one meal to the next, you've made a different meal. So black beans at lunch should be followed by red or white beans for dinner. Menu planning should always be so easy. As we wait for our lunch, my mother reminds me that one of her brothers always ate his meals from a huge serving dish, because he believed that seconds didn't taste as good as firsts. Somehow I think that in a family of eight kids, he wanted to be sure he got seconds.