After many months of planning an educational trip to Cuba, there we were. Enjoying the warmth and sea breeze under a clear Habana sky, taking part of our first programmed activity in the land of Marti.
The tour guide built up the group’s enthusiasm about our “first encounter with Cuban food.” First, drinks. It started with a refreshing mojito, enjoyed over conversations about the evolving Cuban society under Raul. Next, a cold Bucanero.
The meal officially started with a bread basket and butter. This was followed by the appetizer, a sampling of different bite-sized foods: Taro croquetas, eggplant wrapped in smoked salmon, peppers stuffed with tuna, brie cheese with honey, shrimp over lentils, and chopped romaine lettuce.
Next, the main course, served family style. Out came the lobster, followed by ropa vieja, then boneless chicken pieces in a mushroom sauce. The quantity was enough for individual generous servings. The large side dishes: a creamy taro mash, white rice, black beans, and grilled vegetables.
We shared the meal with our travel companions, enjoying the stars and distant sounds of urban Habana on the rooftop terraza dining space of the restaurant overlooking a residential street in El Vedado neighborhood. No great meal goes without dessert. Three different kinds, and all crowd favorites. Flan, chocolate and cheesecake. This concluded the first of many meals we had in Cuba this past week.
Nine years after my first visit to the island, I was pleasantly surprised to find Habana revitalized by small, private food establishments (locally known as paladares). They range from high-end restaurants (mostly targeting tourists, but increasingly accessible by some Cubans as well), to home-based pizzerias in people’s front yards and garages.
The coming weeks will be an ongoing “digestion” of more than 400 pictures, field notes and recordings.
Stay tuned for more…