Comida Cubana

Cuban food gets a bad rap in the States, at least from most Cuban Americans I know, who complain about a lack of seasoning, ingredient choices, and creativity. Rice and beans, rice and beans, more rice and beans maybe with a little pork.  Yet I have to say that while moros y cristianos features prominently in most meals on the average Cuban table -- not surprisingly, given the monthly allotment of rice and dry beans given by the government to each Cuban citizen, and the average person's inability to afford much more -- I've enjoyed some deliciously diverse dishes while bouncing around Havana.

Perhaps the best experience I had during my 10 days in Cuba was a cooking class, hosted by the lovely Malinelli and her charming husband Hector at their home. My best friend Becky and I started our culinary adventure at the open-air agromercado, tagging along as our cooking instructors bought fresh ingredients from local, organic farmers....

At this stand, Mali showed us how to pick out good malanga -- a local tuber used to make fritters and other starchy delights:

I was dubious about these unassuming, dirt encrusted root veggies until Hector showed us about an hour later how to scrub, prepare, and perfectly fry them. I don't normally seek out fried food -- to be honest, eating it usually leaves me feeling a bit ill -- but I could've devoured these garlic and herb loaded malanga fritters for days, with or without local honey to dip them in. And now Becky and I know how to make them, thanks to the hands-on practice and follow-up recipes sent to us by our kind cooking instructors.

Here we are with our delightful hostess, Mali, and a friendly English couple who also joined our cooking class, sitting down to our homemade Cuban feast:

After a hearty late afternoon meal of fried plantains, a simple salad, pork with sour orange and garlic (my new favorite dish), a new twist on the traditional black beans and rice, the famous malanga fritters, and capped off with great conversations about Cuban history, economics, and culture over coffees and cheese with guava jam for dessert, we were ready to face the rest of the day with contented bellies. It's a good thing, too, since our evening led us first to live music and dancing at the Casa de Musica in nearby Miramar and then a jaunt around the hip Fabrica de Arte Cubano on the later side. I was still so contented from lunch that after our late night cab right back to the Airbnb, all I had room for was a bit of leftover fruit before crawling into bed. Well, maybe I could have nibbled on a malanga fritter or two....