Updated: Dec 28, 2020
Classic Cuban: meat, fried plantain, rice and beans
Rice and beans? Or; Beans and rice? … Your choice!
And thus has been Cuba’s culinary reputation since Cuba began opening as a major tourist destination over the last 20 years. Food on the socialist island has improved radically since the first all-inclusive beach resorts reemerged in the 1990’s, but the story of Cuban nourishment is much older and offers a rather unique social experiment.
Mojitos are ubiquitous. The Rum is added last, to taste
There are two distinct traditions of Cuban food – in Cuba itself and in Miami. The million-plus Cuban-Americans living in Miami have done well. Their tastes have adapted to their Floridian home, but their traditional community maintains a distinctly Cuban flavour, particularly with regard to coffee and pastries.
Calle Ocho (8th Street) runs through the middle of Little Havana in a poorer area of Miami. Upwards of 80% of residents of the area are no longer Cuban (Venezuelans are the newest wave of migrants to the area, sharing space with Central Americans and Colombians), but the murals, coffee shops and restaurants echo the values and politics of exiled Cubans.
La Carreta is a classic Cuban-American restaurant chain. Its menu highlights (yes) rice, beans, plantain chips, pork, fish and mojitos.