Ana Quincoces Wants You to Rethink Cuban Food Without Forgetting Where It Came From
- Tyzza Macias
- May 13
- 5 min read
Ana Quincoces doesn’t just make Cuban food, she reimagines it. And she’s done so while reimagining herself, too.
A former real estate lawyer who left behind a two-decade career, Quincoces has steadily carved out her place at the intersection of culture, cuisine, and entrepreneurship. Known for her time on The Real Housewives of Miami and appearances on Food Network Star, Hell’s Kitchen, and MasterChef Latino, Quincoces has always done more than perform for the camera. She’s built a brand, Skinny Latina, with products now available in over 5,000 retailers, including Whole Foods, Walmart, and Publix. She’s written multiple cookbooks. Her fourth, Modern Cuban: A Contemporary Approach to the Classics, is her most personal yet.
“I think Cuban food is among the best in the world. Over the years, our dietary restrictions and preferences have made Cuban food less accessible to some. That’s one of the reasons I decided to write Modern Cuban,” she explains.
Published 17 years after her first cookbook, Modern Cuban doesn’t try to reinvent tradition so much as reinterpret it for the modern table. It’s an homage to heritage and a rebuttal to those who think culture must be static to be authentic.
“To be quite honest, I’ve always been against the bastardization of Cuban food. Or as some like to call it ‘fusion,’” she reflects. “But in the 17 years since my first cookbook, a lot has changed. And I would be remiss if I didn’t highlight all the great traditional Cuban food that, with some minor adjustments here and there, would adhere to many of our dietary needs.”
“Our food and culture are one of inclusion and celebration. This book is dedicated to that delicious pursuit.”
Quincoces insists these adjustments aren’t a culinary compromise—they’re continuity. “In this book, I’ll offer a more modern take to my beloved Cuban cuisine, but I won’t stray too far off course because as they say, if it ain’t broke….”
A Slow Simmer to Purpose
The pivot to food wasn’t a dramatic career break; it was, as she describes it, a slow awakening.
“It wasn’t a single lightning-bolt moment. It was more of a slow simmer. I was burnt out from law and found myself coming alive in the kitchen. Food was where I felt joy, connection, and creativity, and I soon realized just how much I love feeding people. Inspiring people to get in the kitchen and cook something just felt rewarding in ways that practicing law never did. Cuban food in particular felt like the most authentic way to tell my story.”
In Modern Cuban, that story is told in ingredients and intention. It honors the traditional dishes she grew up with while offering a fresher, often lighter approach for today’s cooks. She doesn’t shy away from innovation, but she doesn’t serve it without soul, either.
“I always say that tradition isn’t a cage, I see it more as a compass. It provides direction and inspiration. I always start with the classics, because that’s where the soul is. But I’m not afraid to update things for modern lifestyles or dietary needs. My goal was to keep the flavor and spirit intact while making the recipes more accessible, whether that means lighter ingredients, easier methods, or new twists.”
That philosophy keeps the soul, evolves the method, and extends beyond food.
Building a Brand That Tastes Like Home
Quincoces isn’t just a chef; she’s a brand architect. Her Skinny Latina line is part pantry staple, part cultural export. From marinades to media appearances, her reach is wide, but her voice remains focused.
“You have to protect the essence of your brand like it's family, because it is. I learned quickly that authenticity sells better than any marketing trend. I’ve pushed back when the ‘experts’ have tried to reshape my brand into something it’s not. But I also learned that being the face of something means being ready to show up, even on the hard days. It’s equal parts grit, grace, and garlic.”
Her story resonates because it’s layered. She’s a Latina entrepreneur navigating corporate spaces not designed for her, and she knows it.
“I’ve had to walk into boardrooms where no one looked like me, pitch products to rooms full of men who underestimated me, and smile through being the ‘token’ more times than I can count. But I never let it dim my light. I used their doubt as fuel. I made sure they never forgot me, and that the door stayed open for the next Latina behind me.”
Legacy, in Every Sense
Now a grandmother, Quincoces is thinking more about legacy, not just cultural, but familial. That lens shapes everything from her cookbook to her children’s book, Lola Loves Her Self-ie, a timely narrative aimed at building confidence in the digital age.
“Becoming a grandmother made me think even more about legacy. I want Lola and Preston to flip through this book one day and see not just recipes, but love notes from our culture. The tone is nurturing but unapologetic, and the recipes are written with the next generation in mind, just modern enough to inspire, but rooted in something timeless.”
She’s also using her platform to explore identity and self-worth beyond the kitchen.
“That little book is deeply personal. After years in the public eye, I’ve seen how easily people can lose themselves chasing approval. I wrote Lola Loves Her Self-ie because I want every child to know that their worth has absolutely nothing to do with likes, filters, or the size of their wallets. That they are as unique as their fingerprint, and no algorithm can define them. Reinvention only works when it’s grounded in self-love and a strong sense of who you are.”
“The only thing I care about more than cooking is helping kids and parents navigate the real dangers of social media.”
Flavor With Staying Power
Cuban food has long been a cultural anchor in Miami. But Quincoces believes its influence and appeal deserve a wider audience.
“So much of what we think of as Miami cuisine is really our spin on traditional Cuban food,” she points out. “So why limit a more contemporary take on our Cuban classics to restaurants in South Florida. People all over the country get a hankering for really great Cuban food, so I say let’s give them the tools to whip some deliciousness in their own kitchen!”
Part of what makes Cuban food so magnetic, she argues, is that it’s made to be shared.
“Cuban food is loud, generous, and made to be shared. Basically, it’s me in edible form. It welcomes everyone to the table, no matter who you are or where you’re from. That spirit of joy, abundance, and community is the through-line in everything I cook and everything I do.”
The Modern Cuban Way
Quincoces doesn’t sugarcoat the realities of juggling business, family, and public scrutiny. Instead, she leans into transparency and resilience.
“Some days I don’t [stay grounded], and that’s okay. But I’ve learned to be honest with myself and ask for help when I need it. Therapy, journaling, cooking, and walks with a good podcast save me regularly. Also, knowing that I’m not the only one struggling helps. Being vulnerable has actually made me stronger.”
What she’s serving in Modern Cuban is more than a meal; it’s a message.
“We’re not a monolith. Cuban identity is rich, complex, and evolving. It’s about where we come from, yes, but also about where we’re going. I hope readers see that you can honor your abuela and still make your own rules. That’s the modern Cuban way.”
