Cuba has its own unique culinary style. Much of Cuban cooking today is limited by the lack of quality food; meat especially is much less available than before the collapse of the Soviet Union.
You will have several options for eating. Many hotels include decent restaurants, or you can go to another state-owned restaurant. There are also paladares, privately run restaurants.
There are still great food shortages. Rice and black beans are very common dishes, many other things are hard to find. Plantains are also often served, commonly fried and made into chips.
Cuba does not have much meat, but in what it does have, pork and chicken are most commonly found. Occasionally there is a mix of meats with unknown things inside. Fish is also becoming more popular.
Most state-run restaurants serve Cuban food, criollo. Their selection is usually very small, they are commonly out of certain foodstuffs. These restaurants are generally inexpensive.
The quality of hotel restaurants usually reflects the hotel's quality. Breakfast is generally in buffet form, with normal items, though perhaps less meat. Some Havana restaurants have many international-quality restaurants.
The last option is privately run restaurants. These were legalized in 1994 to deal with the economic problems of the Special Period.
The price per person in these restaurants will probably range from US$3 to $10, depending on what you order. The selection is often greater and the food may be a little better.