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Cuban Creole cuisine, pride of all nationals of the Greater Antilles, was declared Cultural Heritage of the nation for being part of the national identity.

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Torrejas travelled from theMiddle Ages


This dish appears documented for the first time in the 15th century in a letter by the Spanish poet Juan del Encina, who died in 1529 in León, from where the Leon people attribute its origin.

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Modern Plant Raises Rice Seed Quality in Cuban Province

Cubaplus: Courtesy of Prensa Latina

The operation in the South of Jíbaro of a modern plant with Chinese technology, to benefit rice seed, raised cereal quality parameters, said a specialist today. Leonardo Puerto, director of the Los Españoles Base Business Unit, belonging to the Agroindustrial Enterprise of Granos Sur del Jíbaro, told local press that among the advantages of this equipment is a better classification of grain.

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Science and Technology Forum Held in Clinic "Camilo Cienfuegos"

By: Mercy Ramos Photos: Ferval

The 25th Forum of Science and Technology of the International Clinic “Camilo Cienfuegos” was held at the institution’s headquarters with magnificent results in favor of the improvement of medical and healthcare services, as well as in the economic and gastronomic fields.

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The secrets of okra

The humble green pod called okra, gombo, okra or hibiscusesculentus is said to come from Africa and some place its origin in the mountains of Ethiopia, but no one imagines its hidden and diverse properties.

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Gaceñiga, Sponge cake with a musical echo

The timeless rectangular sweet loaf that accompanies breakfasts and snacks across the planet has a particular name in Cuba. This sponge loaf sometimes with raisins, almonds or walnuts gets its name from a local derivation of an Italian singer’s surname.

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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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