Martian is correct that most resorts use imported food items, so I’ll reply from the perspective of resort food offerings.
I never used to consider us picky eaters until I came to realize that our eating habits fall into perhaps those of 5% of the population here in Canada. We NEVER eat fast foods and pretty much all of my home cooking falls into the gourmet category.Things that many people complain about not being available- fries, hot dogs, burgers, etc. are things we just don’t ever eat so of course we’d never miss them while on vacation. We never expect gourmet cooking at an all-inclusive resort. Given that we all have a different palate and standards, it amazes me that the resort chefs are able to come up with dishes to please such a diversity of guests.
Chicken, pork and fish generally are good but occasionally overcooked. If you ever get the chance to participate in a Cuban pig roast, just go because you’ll enjoy the most delicious pork you’ve ever eaten. We don’t expect to see mountains of prawns, crab or lobster in any resort buffet, so having some is a bonus. The lobster night offered at some resorts is closer to an “animal show” and given that Cuban lobster isn’t great, we often take a pass. We rarely eat beef but I do recall having a fabulous beef goulash and some awesome soups. We always zero in on authentic Cuban dishes and have never been disappointed.
The breads, pastry and dairy products, especially the cheese have been outstanding at pretty much every resort. In the case of the cheeses, it’s probably their higher fat content that make them so tasty.
The weakest link in the buffet - imho of course!- seems to be the salad bar. There’s only so much shredded cabbage and carrots you can stomach for a week although lettuce seems to have become more abundant in the past few years. The tomatoes are to die for, probably because they are picked when they are actually ripe. Ditto for local Cuban fruits.
We have never been sick in Cuba nor have we gone hungry. While smaller resorts can’t and don’t offer the variety that large resort buffets do, we’d rather have less selection of better prepared foods without a lot of leftovers that mysterious morph into new dishes in the following day’s lunch buffet.
One thing we value about Cuba are their organic growing methods. It’s about quality, not quantity!