Cuba, the Pearl of the Caribbean, is a true sensory feast.
Its music, its colors, its enormous racial diversity are some of the many elements that make it one of the world's favorite tourist destinations.
The delicious cuisine
However, its food, internationally recognized as one of the best in the world, takes the spotlight. Cuban cuisine integrates very diverse and different elements with techniques and ingredients typical of Spanish, African, French, Chinese, and of course, indigenous cuisine.
From Europe comes not only wheat, but also citrus fruits - brought in turn from the Middle East - pork, and many poultry, as the main source of meat for the aborigines were local rodent species, reptiles, and sea products.
From Asia come rice and later a horde of Chinese immigrant workers who would also leave their mark on the island's food. With the African slaves comes plantain, one of the most nutritious foods available to endure the long and inhuman days of work in the sugar mills. With French influence comes an increase in the importance of coffee consumption and the so-called stylization of Cuban cuisine.
Creamy Vegetable Soup
This creamy vegetable soup is a comforting dish that combines the smoothness of vegetables with the creaminess of milk and broth. Perfect to enjoy on cold days or simply to delight the palate with each spoonful.
Cuba depends largely on tourism and much of its gastronomic offer is focused on it. Although the Cuban prefers meat, the tourist usually arrives eager to feast on seafood. The favorites are always shrimp and lobster.
The ancient tradition of Cuban food
Just as the provinces have their different traditions, they also have their different ways of cooking typical dishes.
Cubans do not cook with spicy flavors, their preferred cooking method is frying. Cubans like to mix sweet and salty, and many of their typical dishes combine sweet fruits like plantain with savory foods. In recent years, in part due to the shortages of their revolution, Cubans have taken a liking to flour-rich and affordable foods such as spaghetti and pizzas.
By current standards, Cuban food may seem too greasy and nutritious, as it uses a lot of meats and favors frying.
Cubans do not eat light lunches, they always have a hot and hearty meal, regardless of the weather. Between meals, they enjoy typical sweets and coffee. Street food or take-out from local establishments is very popular and known as "little boxes."
A daily delight
Caimanera Ajiaco
Caimanera Ajiaco, typical of Caimanera in Guantanamo, is a delicious stew made with salted fish, yuca, plantain, and other vegetables. Its unique flavor reflects the culinary richness of the region and its fishing tradition. A delight to enjoy on any occasion.
The Cuban daily diet is based on rice, beans, some type of meat, and something fried, preferably plantains or yucca, also salads, as fresh vegetables are abundant. Bread has also become of primary importance on their table.
In Cuba, food is cooked daily and the refrigerator is used to store few things, as fresh foods are preferred as much as possible. Many families raise their own poultry and some even their own pigs.
The revolution and the shortages changed the abundant island's diet, which had to become more austere. Older Cubans remember those times of prosperity with great nostalgia.
Cantinas are common in Cuba, places where alcohol is served in rural contexts, initially places of rest and recreation for the military in the countryside.
Currently, they function as inns where take-out food is sold and gave rise to the saying "eating from a cantina" or eating made outside.
Cubans really love pizza. It is thought to be due to the great openness to American ideology in the mid-20th century, but it is rather because they are an economical and relatively easy-to-prepare food that became popular during the so-called "special period" as one of the few high-calorie foods available.
Cuban Mojitos
The Cuban Mojito is a refreshing cocktail that combines rum, mint, lime, sugar, and soda. Among the stories of the origin of this drink stands out that of the founder of La Bodeguita del Medio. Preparing it requires muddling the mint with sugar, adding squeezed lime, rum, and soda. Delicious.
