CubaPLUS Magazine

Established as such for little more than 10 years, Artemisa is a province full of strength and beautiful traditions, neighboring the Cuban capital on the south and west sides and one of the most fertile regions of Cuba, spread over a splendid red plain and rich soils. clayey.

It is inhabited by just over half a million people, distributed in 11 municipalities: Bahía Honda, Candelaria, San Cristóbal, Mariel, Guanajay, Caimito, Alquízar, Artemisa, Güira de Melena, San Antonio de los Baños and Bauta. Its main urban conglomerates are Artemisa, the administrative capital, San Antonio de los Baños and San Cristóbal.

Although it is predominantly flat, to the north are elevations of the Sierra del Rosario and there lies the beautiful Las Terrazas community, in the midst of a social environment where people live and work under very loving rules in defense of nature.

As you can imagine, a prodigal land like that generates an intense life and rich customs. But now we will refer only to Artemiseña gastronomy or cuisine, whose traditions are a source of growing local pride, since they have a very close link with the fertility of the land that shelters them.

One of the most famous dishes of this region, even at a national level, is Pollo cajío, a popular recipe that was born in the fishing village of the same name, located in the south of the province. It consists of approximately two-inch pieces of chicken that, after being marinated for several hours in a very spicy sweet and sour sauce, are breaded and fried, although you can also choose to cook them in the oven or stew, in this case, without flouring.

The locals also rightly boast of making the best pumpkin flans in the country, modestly pointing out that this is due to the quality of the fruit that grows in those unsurpassed lands and not at the hands of any magician chef. You go to know...

Another special dish from Artemisa is the laurel steak, made with pork or chicken, with additions of cheese and deep, scented condiments. Delicious. We will not end without mentioning a star candy or dessert: the honey soup, of Hispanic origin but flattened in the region. A feast of slices of bread seasoned with honey, peanuts, sesame seeds and other secrets that will delight you.