Cuban families in Louisiana celebrate Christmas with traditional lechon feast

NEW ORLEANS (WVUE) – For many Cuban families in Louisiana, Christmas means gathering for a traditional lechon, a pig roast that serves as the centerpiece of their holiday celebration.

Vivian Nieto, owner of Churro’s Cafe in Metairie, said the Cuban tradition parallels Louisiana’s French Acadian cochon de lait but uses distinct seasonings and preparation methods.

“The Cuban use, basically, is the garlic, the naranja agria, and salt,” Nieto said. “If you don’t add anything else, that would be perfect.”

Traditional mojo marinade starts with citrus and garlic

The marinade, called mojo, always starts with garlic and citrus, specifically bitter orange juice known in Spanish as naranja agria. Nieto adds cumin and oregano to the base mixture.

At her Cuban restaurant, Nieto uses a Boston butt instead of a whole pig and lets it marinate overnight.

“I remember when I was a kid, the night before, they cleaned, they marinated,” Nieto said. “In our family, we exposed our babies early to the big pig that gets seasoned and marinated the night before.”

Pig roasted all day on Christmas Eve

Like the Acadian cochon, the lechon is roasted all day on Christmas Eve. Nieto said the taste testing during preparation bonds families together.

“Not too many people realize how tight is Cuba with New Orleans,” Nieto said. “The food, you respond deeply.”

The pork is served with congri, black beans and rice with onions and garlic, and yuca.

Nieto said she finds deep joy in making food that connects Cuban culture across generations.

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