A look at Cuba through its cuisine.
There is a popular saying that goes like: “love enters through the kitchen”.
In Cuba, when it comes to a good congrís, tamale, roast pork, or ajiaco, the passion is irresistible.
Cuban cuisine is the result of everything we inherited from the indigenous, Spanish, African, Italian, Chinese, Mexican, French to a lesser extent, English, and American influences. The ways of working and consuming food, the varieties of ingredients and dishes, the ways of presenting it and the occasions, everything took shape alongside as we formed our national identity.
Over time, some recipes survived, others have been somewhat forgotten, either due to ignorance, laziness, or because sometimes the ingredients that make them up are not at hand. Hence, the suggestion of the rescue is worth it, to take from the trunk of memories, the tastiest, which ultimately identifies us as a nation.
It is not just about serving the delicious rice congrí, the roast pork and the yucca with mojo. Other delicacies await to give the palate a good taste. The called “ropa vieja”, the chilindrón de chivo, the meatballs, the meat with potatoes, the “asleep” black beans with white rice and breaded steak, or the rice with chicken, or with pork or also with corn and the criollo ajiaco. Without forgetting the tostones or the plantain in temptation.
And how about some delicious drinks to taste? From the popular mojito, the Cuba Libre, daiquirí, and other cocktails typical of this Island, to later give way to a rich Creole coffee, one of those that compels you to smoke a good cigar, because tobacco is also part of the ideal alliance of a Cuban dinner.
Cooking can also become an art. A delicate symbiosis of culture, flavor, tradition, smell, which also names Cuba.
