Cuba, the pearl of the Caribbean,
is a true sensory celebration.
Its music, colors, and its immense racial diversity are some of the many elements that make it one of the preferred tourist destinations in the world.
The Delicious Cuisine
However, its food, recognized worldwide as one of the best in the world, takes the spotlight. Cuban cuisine incorporates very diverse elements with techniques and ingredients from Spanish, African, French, Chinese, and of course, indigenous cuisines.
From Europe, it brings not only wheat but also citrus fruits — brought from the Middle East — pork, and many poultry, since the native primary sources of meat included local rodents, reptiles, and seafood.
Asian influences include rice and later a wave of Chinese immigrant workers who also left their mark on the island’s cuisine. With African slaves came plantains, one of the most nutritious foods used to sustain long and harsh workdays in sugar mills. French influence increased coffee consumption and the so-called stylization of Cuban food.
Sopa cremosa de verduras
Esta sopa cremosa de verduras es un reconfortante plato que combina la suavidad de las verduras con la cremosidad de la leche y el caldo. Perfecta para disfrutar en días fríos o simplemente para consentir el paladar con cada cucharada.
Cuba largely depends on its tourism, and much of its culinary offerings are geared towards visitors. While locals prefer meat, tourists usually arrive eager for seafood, with shrimp and lobster being the favorites.
The Old Tradition of Cuban Food
Just as provinces have their own traditions, they also have different ways of preparing typical dishes.
Cubans do not cook with much spice; their preferred cooking method is frying. They like to mix sweet and salty flavors, often combining sweet fruits like plantains with savory foods. In recent years, partly due to shortages during the revolution, Cubans have developed a fondness for flour-based and economical foods like spaghetti and pizza.
By today’s standards, Cuban food may seem too greasy and rich, since it uses a lot of fats and favors frying.
Cubans do not have light lunches; they always eat warm and hearty meals, regardless of the weather. Between meals, they enjoy typical candies and coffee. Street food or take-away options called “cajitas” are very popular.
A Daily Delight
Ajiaco caimanero
El ajiaco caimanero, típico de Caimanera, en Guantánamo, es un delicioso guiso de pescado salado con yuca, plátano y otras verduras. Su sabor único refleja la riqueza culinaria de la región y su tradición pesquera. Una delicia para disfrutar en cualquier ocasión.
Per Cuban daily diet includes rice, beans, some kind of meat, and something fried, preferably plantains or yuca. Salads are also common, given the abundance of fresh vegetables. Bread has also become a staple on the table.
In Cuba, food is prepared daily, and refrigerators are used minimally, as fresh ingredients are preferred. Many families raise their own poultry and sometimes even their own pigs.
The revolution and shortages significantly changed the island’s once abundant food supplies, which had to become more modest. Older Cubans look back nostalgically at those prosperous times.
It is common to find cantinas in Cuba — places where alcohol is served in rural contexts, originally serving as rest and leisure spots for the countryside militia.
Today, they serve as small eateries offering take-away meals, giving rise to the phrase “eating from the cantina” or eating out.
Cuban people love pizza. While some think it’s due to the widespread influence of mid-20th-century American ideology, it is more likely because it is an affordable and relatively easy-to-make food that became popular during the “Special Period” as one of the few caloric foods available.
Mojitos cubano
El Mojito cubano es un refrescante cóctel que combina ron, menta, limón, azúcar y soda. Entre las historias del origen de esta bebida se destaca la del fundador de La Bodeguita del Medio. Prepararlo requiere machacar la menta con azúcar, añadir limón exprimido, ron y soda. Delicioso.
