Some of the dishes had funny names. Bola perdida was my favorite. Much of Cuban cooking relies on a few basics. These sauces, as well as the black beans, many stews and numerous meat dishes, use a sofrito as their basis. The sofrito is what gives you the flavors, according to my aunt.
Most Cuban food tastes light and flavorful.
The essence of garlic, cumin, oregano, and bay laurel leaves graces most dishes. Root vegetables are also a common staple, many of them unknown to the American palate. You might not find yuca, malanga, or nyame at most supermarkets, but you can buy it at most Latin or ethnic markets, and it's a key element of the Cuban table. These vegetables are often enhanced by a mojo, a marinade made with hot olive oil, lemon juice, sliced raw onion, garlic, a splash of water, and a dusting of pepper and cumin. Although Cubans are used to a table full of food, my impression has always been that it's a healthy table.