Havanatur

Cuisine

In recent editions

Instead of bread...

By Elsy Fors

The Spanish word casabe comes from one of the languages of the indigenous people who inhabited Cuba before the Spanish settlers. The word is as old as the foodstuff it refers to: a flatbread similar to a Mexican tortilla that is made from grated cassava then dried and toasted in a ceramic dish. Casabe used to be stockpiled to last from one cassava harvest to the next.

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From My Kitchen Ropa Vieja

By Silvia Mayra Gómez Fariñas

Ropa vieja means old clothes, probably because it resembles ripped up pieces of cloth. This classic dish is emblematic of Cuban cuisine and a lot tastier than its name implies. Traditionally one of the most requested dishes in restaurants nationwide, it also graces many a menu among the new wave of emerging Cuban restaurants

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From My Kitchen, Malanga Fritters

By Silvia Mayra Gómez Fariñas

Malanga is a Caribbean starchy tuber resembling a sweet potato, also known as tannia in some parts of the region. Malanga fritters are among the most popular Cuban dishes, enjoyed across the country by locals and visitors alike.

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From My Kitchen: Stuffed Pineapple Salad

By Silvia Mayra Gómez Fariñas, Stuffed Pineapple Salad

Stuffed Pineapple Salad Makes 4 servings. Fruits are delicious and people enjoy them; they are refeshing and tasteful. Here we bring you a recipe we hope will please your palate.

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From My Kitchen, Chops for Dad

By Silvia Mayra Gómez Fariñas

Pork is one of the meats that Cuban people love most, especially on holidays and special occasions, either oven-roasted or on a spit.

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From My Kitchen

By Silvia Mayra Gómez Fariñas

Pork is definitely Cuba’s favourite meat. In rural areas its preparation traditionally begins at with choosing the animal that will be slaughtered and eaten. Cooking and eating it is a pleasure that also provides a pretext for bringing everybody together for a party that starts with the culinary preparations. When a pig is slaughtered, nothing is wasted.

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From My Kitchen

By: Silvia Mayra Gómez Fariñas

Roast pork is a traditional Creole food and very popular with Cubans especially on holidays.

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El cañón de 41, Great Food, Great Restaurant

By: Silvia Mayra Gómez Fariñas

Ancient cannons welcome visitors at this restaurant in the Kholy district of Havana which in its short time in service has been gaining popularity for its excellent food and pleasant atmosphere.

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Pachalo´s Mandanga

By MSc. Domingo Cuza Pedrera

Asking for a hot mandanga anywhere in Cuba will surely be greeted with a smirk or laugh. In most parts of the country the “mandanga” is a slang word referring to the male sexual organ, that is, everywhere with the exception of Yara, Bayamo and nearby villages. Here, the mandanga is one of the most traditional dishes of the region. The gastronomic region of Bayamo, which includes the Cauto planes (the Cauto is the country’s longest river), is rich in traditional dishes, so much so that some researchers consider this to be the place where Cuban cuisine was born.

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Here comes Dad with Boniatos

By: Domingo Cuza Pedrera

In the previous edition of Cubaplus magazine we introduced many facts on the boniato, a sweet potato very important in Cuban traditional cuisine. In order to cover all of the benefits this versatile plant has to offer we had to divide the article in two parts. In the first part we talked about the boniato´s contribution up to the time of our wars of independence. A lot still remains to be said because this sweet potato continued holding its own in Cuban meals and has been faithful through good and bad times up until today.

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Nazdarovie! RESTAURANT

Few are the restaurants that can touch your heart as does Nazdarovie!, a place in which to celebrate the social and cultural bond forged over decades between Cuba and the former Soviet Union.

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History of a Corn Dish

By: MSc. Domingo Cuza Pedrera

Some Indian American legends say that man comes from corn. If we follow the theory that we are what we eat, then it does not turn out to be so absurd that those civilizations that took corn as a basic food were considering it to be sacred and part of man´s own origins.

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Mesón Sancho Panza Paladar

Photos by: Jorge Pérez and courtesy of the Mesón

Very near to a unique sculpture of Don Quixote on the centrally-located Avenida 23 of Havana’s Vedado neighbourhood is the Mesón Sancho Panza. Like the lovable hero, one of this restaurant’s virtues is loyalty, in this case to its numerous clients.

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