After the independent revolution in the neighboring island of Haiti, which was a French colony, there was a great influx of Franco-Antillean migration to the island of Cuba.
With the French colonists came the massive planting of coffee, which thrived in the Caribbean climate.
The importance of coffee became so significant in Cuba that soon the well-known 'cafés' began to appear and within a decade displaced chocolate as the national beverage. Over the years, it became a staple in the Cuban diet, with individuals enjoying black strong coffee or, alternatively, with milk.
Industrialization of Cuban Cuisine
Starting in 1945, technologies arrived in Cuba that allowed for the preservation and preparation of food in more modern ways, such as refrigerators, electric appliances, pressure cookers, and other industrial implements for bakeries and pastry shops.
During this time, establishments such as cafeterias and blue plates emerged, influenced by French gastronomy, where it was common to find new products such as preserved fruits, French compotes, and other European-inspired dishes.
However, later on, this abundance went through a period of crisis after the Cuban revolution.
A Somewhat Special Period
During this period, known as the 'Special Period,' due to the economic blockade, many European foods that had become fashionable did not reach the island. Canned foods and Italian-style cuisine became popular as they were rich in carbohydrates and helped alleviate the food shortages that the Cubans were facing. Lasagnas, pizzas, cannelloni, and pastas, due to their affordability, began to be common in households and food stalls.
At the beginning of the last century, the significant influence of French culture that America experienced brought about changes in Cuban gastronomy, which enthusiastically adopted new culinary techniques arriving from a different European country other than Spain.
Additionally, the Cuban upper class, once their sense of autonomy had matured, began to seek differentiation once again from the lower classes. One logical strategy was to create a new cuisine that would identify them as affluent individuals.
A Serious Matter
Gastronomy became a serious matter, with respected professional chefs of European technique emerging for the first time.
This marked the generation of high Cuban cuisine. Seafood such as fish and shellfish, highly regarded in France, were also sought after by the new chefs who aimed to please the discerning palates of immigrants and the ruling class.
More than a century after this point, high Cuban cuisine shines on the international scene with all the appeal of an accomplished tourist attraction.
At the beginning of this century, Cuban gastronomy undergoes what is known as the 'stylization process,' where, while preserving its roots, it aims to adapt to the high standards of international gastronomy.
Above all, changing the presentation of dishes, trying to maintain the 'Cuban' essence in the preparation process while also limiting the consumption of fats and sugars to comply with dietary guidelines.
In many parts of the world, haute cuisine is synonymous with small portions. This concept is not well-received by Cubans, who prefer generous portions but served with extravagance and care.
High Cuban cuisine is very folkloric and ecological, prioritizing a sense of nature and freshness. The traditional ajiaco that continues to be served in elegant restaurants has nothing to envy to the French bouillabaisse, Valencian paella, or Mexican mole, all stars of world gastronomy.
