Meet the San Franciscans who opened a restaurant in Cuba
By Jonathan Kauffman August 15, 2016 Updated: August 15, 2016 12:00pm
Shona Baum had lived in San Francisco for 20 years. Paver Core Broche
had left Cuba with the intention of never returning. Yet, a few years
ago, the San Francisco couple decided that new laws allowing Cubans to
own their own businesses offered them a rare opportunity, and they moved
to Havana. In May 2015, the couple, along with Paver's brother Ibrham,
opened California Cafe, a restaurant in the Vedado neighborhood. With a
casual-boho vibe and a bar that looks over the Malecon, Havana's
picturesque esplanade, the cafe has become a destination for tourists
and Cubans alike. The Chronicle recently interviewed Baum about the
restaurant while the couple vacationed in San Francisco.
Q: How did you decide to open a restaurant in Cuba?
A: Our idea was to bring California-style dining to Havana. We basically
designed the cafe around what we wished we could have (had) when we were
going down to visit. Everything's local and sustainable — everything
that's important to European and American people who go down there now.
Q: What does it take to operate a private restaurant in Cuba?
A: You get a license from the state. That's not as complicated as it is
here, from what I hear. A lot of the (problems) we have to deal with are
food shortages, so we focus on a menu that's composed of items that are
always available. Food is very expensive. Probably more than 50 percent
of our money goes back into buying more food. It's a very tough
environment. We look at ourselves as pioneers.
The other thing I should mention is that we employ all Cubans. For them,
it's a big deal to have a regular income. There, it's traditional to
have shifts that are 20 hours long. We have two shifts, and we pay
people a reasonable wage for each shift.
Q: Are you serving Cuban standards or California-style dishes?
A: We serve some California-style dishes. We had a friend living in Cuba
for six months who is a vegetarian and helped us make a vegetarian
burger and a couple of vegetarian entrees. That has become sort of our
niche, because there are very few vegetarian restaurants there. We also
do fish tacos, which are a big California thing, though they're also
Mexican. We do hummus.
Then we do traditional Cuban food, again focusing on fresh, local foods.
We don't want to have just tourists, so we see ourselves as a bridge for
the emerging Cuban middle class. There are young people who are
vegetarians now, or who have different ideas about what they want to
eat, so we're giving them different ways of experiencing cuisines.
The economy is not good, but when Cubans go out for a birthday or
anniversary, they go out and party. There are a lot of Cubans in Havana
who are starved for things that are different. They're excited about
being in a place where the service is better, so we do a lot of training
of our waitstaff in terms of how to provide American-style service.
Q: I've heard over the years that Cuba farms organically. How does
farm-to-table work there?
A: It's funny, because there's only farm-to-table there. Everything is
inherently local and organic, except for the chicken. They import it.
Q: What's the most exciting thing about food in Cuba?
A: People generally go to Cuba and come back saying, "The food is
horrible!" Since there's no advertising, the only places that get
promoted and are easy to get to are the state-run places. Cuban cuisine
is really delicious but plain — no spices, all natural flavors. I don't
think it's conducive to a large restaurant trying to serve 100 people
pork loins and the way Cubans cook rice and beans.
It's exciting, though, that the actual products and what you can cook
with them, if you do it right, (the food) comes out amazing.
Maybe because Cuba is an island, anything that's packaged or imported is
very exciting. My brother-in-law does the shopping, and one day he came
to me and said, "Shona, look what we've got!" He brought me to the car,
where he had a box of prepackaged butter packets imported from Europe.
We already have a girl who comes from the country and brings us fresh
milk, fresh butter and homemade yogurt every day. (So to my
brother-in-law), I was like, "Why did you buy that?"
We're introducing to Cuba the concept that what they have is really great.
California Cafe: Calle 19 (between N and O, near the Hotel Nacional),
Havana, http://www.californiacafehabana.com/
Jonathan Kauffman is a San Francisco Chronicle staff writer. Email:
jkauffman@sfchronicle.com Twitter: @jonkauffman
Source: Meet the San Franciscans who opened a restaurant in Cuba - San
Francisco Chronicle -
http://www.sfchronicle.com/restaurants/article/Meet-the-San-Franciscans-who-opened-a-restaurant-9143666.php
Tuesday, August 16, 2016
Friday, August 12, 2016
Decomisan viandas y multan a emprendedores en Guantánamo
Decomisan viandas y multan a emprendedores en Guantánamo
agosto 11, 2016
Pablo Alfonso
Las multas y decomisos se impusieron a carretilleros, vendedores
ambulantes y placitas agropecuarias por violar la Resolución que impone
precios topados a 23 productos agrícolas, dijo el jefe de inspectores de
la provincia de Guantánamo.
Un total de 74 decomisos de viandas, vegetales y frutas; y la aplicación
de 403 multas a carretilleros y placitas agropecuarias de la provincia
de Guantánamo es el saldo de la operación ejecutada por las autoridades
de comercio en esa región.
Inspectores de la Dirección Integral de Supervisión (DIS) fueron
desplegados durante 15 días, entre el 19 de julio y el 2 de agosto, por
la provincia para detectar las violaciones en la venta de los 23
productos agrícolas cuyos precios fueron topados por el Ministerio de
Finanzas y Precios.
El diario Venceremos, vocero del Partido Comunista de Cuba en la
provincia de Guantánamo, entrevistó el director del DIS, Joel Márquez
Castillo, quien explicó que 315 de esas violaciones se encontraron en
puntos de venta de la Agricultura Urbana, 55 en carretilleros o
vendedores en forma ambulatoria y 17 en placitas abastecidas por
diferentes formas productivas.
Entre los mercados agropecuarios estatales que incurrieron en esas
faltas, el funcionario mencionó Las Terrazas, El Arroz, La Calabaza, El
Rábano, El Tomate, El Pepino y La Granada.
Márquez dijo que las multas y decomisos fueron el resultado de múltiples
violaciones y aseguró que las más frecuentes estuvieron relacionadas con
el cobro a precios superiores a los establecidos, la consignación en
pizarra de un precio y exigencia de otro mayor, la no publicación del
listado de precios en lugares visibles, así como afectaciones en el
pesaje, venta de productos sin calidad y no justificar la procedencia de
las mercancías.
La nota publicada en Venceremos no informó sobre la cantidad de
productos agrícolas decomisados ni tampoco, explicó a cuando ascendió el
valor de las multas impuestas.
Source: Decomisan viandas y multan a emprendedores en Guantánamo -
http://www.martinoticias.com/a/decomisan-viandas-y-multan-a-emprendedores-en-guantanamo/127789.html
agosto 11, 2016
Pablo Alfonso
Las multas y decomisos se impusieron a carretilleros, vendedores
ambulantes y placitas agropecuarias por violar la Resolución que impone
precios topados a 23 productos agrícolas, dijo el jefe de inspectores de
la provincia de Guantánamo.
Un total de 74 decomisos de viandas, vegetales y frutas; y la aplicación
de 403 multas a carretilleros y placitas agropecuarias de la provincia
de Guantánamo es el saldo de la operación ejecutada por las autoridades
de comercio en esa región.
Inspectores de la Dirección Integral de Supervisión (DIS) fueron
desplegados durante 15 días, entre el 19 de julio y el 2 de agosto, por
la provincia para detectar las violaciones en la venta de los 23
productos agrícolas cuyos precios fueron topados por el Ministerio de
Finanzas y Precios.
El diario Venceremos, vocero del Partido Comunista de Cuba en la
provincia de Guantánamo, entrevistó el director del DIS, Joel Márquez
Castillo, quien explicó que 315 de esas violaciones se encontraron en
puntos de venta de la Agricultura Urbana, 55 en carretilleros o
vendedores en forma ambulatoria y 17 en placitas abastecidas por
diferentes formas productivas.
Entre los mercados agropecuarios estatales que incurrieron en esas
faltas, el funcionario mencionó Las Terrazas, El Arroz, La Calabaza, El
Rábano, El Tomate, El Pepino y La Granada.
Márquez dijo que las multas y decomisos fueron el resultado de múltiples
violaciones y aseguró que las más frecuentes estuvieron relacionadas con
el cobro a precios superiores a los establecidos, la consignación en
pizarra de un precio y exigencia de otro mayor, la no publicación del
listado de precios en lugares visibles, así como afectaciones en el
pesaje, venta de productos sin calidad y no justificar la procedencia de
las mercancías.
La nota publicada en Venceremos no informó sobre la cantidad de
productos agrícolas decomisados ni tampoco, explicó a cuando ascendió el
valor de las multas impuestas.
Source: Decomisan viandas y multan a emprendedores en Guantánamo -
http://www.martinoticias.com/a/decomisan-viandas-y-multan-a-emprendedores-en-guantanamo/127789.html
When Revolution Came to the Kitchens of Cuba
When Revolution Came to the Kitchens of Cuba
How a beloved television cook's spin on classic Cuban cuisine taught a
generation of viewers to thrive amid deprivation
SUZANNE COPE AUG 11, 2016 GLOBAL
By 1991 the Cuban economy was in tatters. Its primary trading partner,
the Soviet Union, had dissolved, cutting imports by 80 percent. Tractors
were abandoned in the fields, cars stalled along the roads. And most
markets were bare: The average number of calories available, per capita,
dropped by more than a third; the average Cuban lost about 20 pounds.
While there had been shortages in the decades prior, none had been so dire.
To help them cope during the years of deprivation that came to be known
as the Special Period, many of those Cubans who could turned to
television—specifically, to Cocina al Minuto, a wildly popular,
four-decade-old cooking program. In one fondly remembered episode, the
show's host, Nitza Villapol, taught viewers how to prepare one of her
least appetizing recipes, ropa vieja, a traditional dish of shredded
beef and vegetables, but with a twist: Villapol instructed viewers to
substitute plantain peels for beef, which had become scarce and expensive.
The no-nonsense Villapol worked in a shabby kitchen, dutifully
explaining to viewers the nutritional value of the plantain peel while
demonstrating how to chop and spice it heavily—just like the classic
version of the dish. Notably, she limited her ingredient lists to what
Cubans could buy that day from the local market, in order to show a
hungry nation how to cook, deprivation be damned.
Today, long after the end of the Special Period—which arguably did not
end until 2004, when Cuba's economic indicators returned to pre-1989
levels—and nearly two decades after Villapol's death, her influence
continues to reverberate within Cuba and beyond. Many Cubans who fled
the country regard her writing as their Bible for traditional Cuban
cooking; many who stayed behind through the worst of the food insecurity
revere her. And lately, Villapol has been the subject of resurgent
interest among Cubans and Cubaphiles, thanks in part to the sudden spike
in American enthusiasm for visiting Cuba since the easing of travel
restrictions between the countries. Given that the Special Period, in
particular, affected all aspects of Cuba's food chain—from what crops
farmers grew, to how fishers integrated modern conservation practices
into their trade—Villapol's beloved show and cookbooks helped shape the
food, and, through it, the culture, of an entire country at a time of
dramatic change.
Born in New York City in 1923 to Cuban parents, Nitza Villapol moved to
Havana as a nine-year-old. After studying nutrition and education in
Cuba, in 1949, she auditioned for the role of television host on a whim,
not long after national broadcast television first came to the island.
Weeks later, she became the host of a cooking show she would name Cocina
al Minuto—"Cooking in Minutes." On the program, she taught viewers how
to prepare classic Cuban dishes like the Christmas-time special guanajo
relleno, (a turkey marinated in garlic, citrus, and spices) and shrimp
enchiladas (or shrimp in tomato sauce). Those years of plenty, before
the Cuban Revolution brought Fidel Castro to power in 1959, produced
some of Villapol's "happiest memories," according to Angela Giron, a
professor at Arizona State University and author of the upcoming play
Nitza – A Cuban Flavor.
Traditionally, Cuban food is meat-heavy; most Cuban markets in those
days carried a relatively small variety of produce, much of which came
from the United States and elsewhere. Villapol showed viewers and
readers to use healthier ingredients like hake in fish dishes such as
escabeche, and encouraged the use of more and varied produce, as
evidenced in her vegetable-heavy recipes for soups and stews. But all
that changed with the beginning of the Castro regime and the start of
the U.S. embargo.
Villapol assumed the mantle of revolutionary chef, updating her
cookbooks to reflect her embrace of Castro's politics.
Following the revolution, Villapol was one of the few television hosts
to retain her position in the new government-owned television station,
after many were replaced by Castro loyalists. The embargo created a void
of the American-produced ingredients that had once flooded the markets.
The economic turmoil that followed the regime change further limited
what the country could afford to import, creating shortages, even after
the Soviet Union became the country's main trading partner.
Much of Castro's government rhetoric focused on providing ample food for
all Cubans—"Everyone eats the same," as one revolutionary adage put it.
Instead, what happened was that "ingredients began to disappear," as
Villapol said in the 1983 documentary Con Pura Magia. So she evolved, as
Cuban author Antonio Jose Ponte recalled in a speech he delivered in
2015, making sofrito with water rather than fat and picadillo with
cornmeal instead of meat. Ponte also noted that she persuaded Cubans to
raise tilapia through aquaculture, for both its health and economic
benefits. "Three-quarters of Nitza Villapol's professional career was
spent in a wasteland," he said. "She was austere, but also imaginative."
Villapol also assumed the mantle of revolutionary chef. Following the
revolution, she updated her cookbooks to reflect her embrace of Castro's
politics. Despite her political disengagement prior to the
revolution—and her ability, as a natural-born U.S. citizen, to leave
Cuba—she grew to "disdain all the Cubans who left ... following the
revolution," Giron said.
She was not without her critics. As the anthropologist Hanna Garth
wrote, after Villapol began changing her recipes and approach to Cuban
cooking, some in post-revolutionary Cuba turned against her for
supposedly watering down traditional recipes. Others considered her a
lackey for the increasingly unpopular Communist government, viewing her
program as promoting acceptance of deprivation—and, by extension,
Castro's policies—rather than using her considerable influence to
support change.
By 1989, Villapol, then in her late 60s, had been hosting Cocina al
Minuto for 40 years, and was perhaps Cuba's second-most recognized woman
(after Castro's wife). Giron said that Cubans perceived her "as a
constant in their lives." During the Special Period, in particular, her
role was to teach Cubans to be innovative with their food in the face of
hunger, desperation, and disempowerment. While she taught viewers to
make traditional dishes with the available ingredients, her most
important contribution was her introduction of "arte de inventar," or
art of invention, as Garth wrote. Villapol taught Cubans to improvise.
In 1993, the Castro government abruptly took Cocina al Minuto off the
air. No one I spoke to seemed to know why. Tom Miller, author of Trading
With The Enemy: A Yankee Travels Through Castro's Cuba, believes it was
because of the economic cutbacks of the time. "Everything, and I mean
everything, was drastically reduced or eliminated in 1993 and 1994."
These were "the worst years of the Periodo Especial . . . [when]
[s]treet lights, food products, clothing, electricity, pumps, petrol,
transportation, newsprint, everything was down and out." (José Luis
Santana, then president of the Cuban Culinary Federation, later
reportedly admitted the cancellation was a mistake.) By the mid-1990s,
Villapol was overwhelmed in any case, consumed by taking care of her
aging mother. She died in 1998.
But Villapol's influence remains visible in the growing number of urban
gardens and farms in neighborhoods around Havana and beyond. Such
gardens were started to meet the need for fresh produce in cities during
the Special Period, when more urban areas were often the last to receive
the limited fruits and vegetables being grown in Cuba's more
agricultural interior. Farms like Vivero Alamar, started in 1997 in
Havana province, are now part of the local food-cultivation system—a
system that by 2006 supplied up to 90 percent of the produce consumed in
the city. Much of the food grown on these farms hadn't typically been
available prior to the Cuban Revolution. It was Villapol who helped
introduce it to Cuban kitchens.
Kate Daley, a longtime tour guide and cook based in Santiago, Cuba, has
observed an ever-growing variety of vegetables available in the
country's markets. People continue to use Villapol's lessons on making
more nutritious food using locally grown and seasonal produce, she said.
"This would be the legacy of Nitza Villapol: that, little by little,
people get the message that good-tasting food doesn't mean a huge piece
of roasted pork. It can mean green-leaf vegetables, well-prepared root
veggies, and, above all, interesting flavors and colors that appeal to
the eyes and nose as well as the stomach."
Today, Cubans still face shortages of many necessities. Culinary staples
like milk can be prohibitively expensive or hard to find. But on most
days, local produce markets are bountiful. And thanks in part to
Villapol, their spoils have become part of the modern Cuban cuisine.
Most Cubans have found a tentative food security, albeit one that looks
very different than the culinary landscape of pre-revolutionary Cuba.
With relations between Washington and Havana continuing to thaw, the
cost and availability of food and other goods will only continue to
evolve—hopefully, for the better.
In his speech, Ponte recounted a (perhaps apocryphal) episode in which
Fidel Castro supposedly gave a lobster recipe to a foreign interviewer.
Castro's remark was "nothing culinary," Ponte said. "Because it's not
about lobster in its sauce, but rather about power in its sauce,
thickening. ... The power to cook lobster while the masses are forced to
substitute and make do with garbage." Nitza Villapol, for her part,
found a kind of power in making do—the power to help people feed
themselves and their families, to think for themselves, to innovate, in
the kitchen and beyond.
Source: The Revolutionary Chef of Havana - The Atlantic -
http://www.theatlantic.com/international/archive/2016/08/cuba-castro-villapol-julia-child/494342/?utm_source=feed
How a beloved television cook's spin on classic Cuban cuisine taught a
generation of viewers to thrive amid deprivation
SUZANNE COPE AUG 11, 2016 GLOBAL
By 1991 the Cuban economy was in tatters. Its primary trading partner,
the Soviet Union, had dissolved, cutting imports by 80 percent. Tractors
were abandoned in the fields, cars stalled along the roads. And most
markets were bare: The average number of calories available, per capita,
dropped by more than a third; the average Cuban lost about 20 pounds.
While there had been shortages in the decades prior, none had been so dire.
To help them cope during the years of deprivation that came to be known
as the Special Period, many of those Cubans who could turned to
television—specifically, to Cocina al Minuto, a wildly popular,
four-decade-old cooking program. In one fondly remembered episode, the
show's host, Nitza Villapol, taught viewers how to prepare one of her
least appetizing recipes, ropa vieja, a traditional dish of shredded
beef and vegetables, but with a twist: Villapol instructed viewers to
substitute plantain peels for beef, which had become scarce and expensive.
The no-nonsense Villapol worked in a shabby kitchen, dutifully
explaining to viewers the nutritional value of the plantain peel while
demonstrating how to chop and spice it heavily—just like the classic
version of the dish. Notably, she limited her ingredient lists to what
Cubans could buy that day from the local market, in order to show a
hungry nation how to cook, deprivation be damned.
Today, long after the end of the Special Period—which arguably did not
end until 2004, when Cuba's economic indicators returned to pre-1989
levels—and nearly two decades after Villapol's death, her influence
continues to reverberate within Cuba and beyond. Many Cubans who fled
the country regard her writing as their Bible for traditional Cuban
cooking; many who stayed behind through the worst of the food insecurity
revere her. And lately, Villapol has been the subject of resurgent
interest among Cubans and Cubaphiles, thanks in part to the sudden spike
in American enthusiasm for visiting Cuba since the easing of travel
restrictions between the countries. Given that the Special Period, in
particular, affected all aspects of Cuba's food chain—from what crops
farmers grew, to how fishers integrated modern conservation practices
into their trade—Villapol's beloved show and cookbooks helped shape the
food, and, through it, the culture, of an entire country at a time of
dramatic change.
Born in New York City in 1923 to Cuban parents, Nitza Villapol moved to
Havana as a nine-year-old. After studying nutrition and education in
Cuba, in 1949, she auditioned for the role of television host on a whim,
not long after national broadcast television first came to the island.
Weeks later, she became the host of a cooking show she would name Cocina
al Minuto—"Cooking in Minutes." On the program, she taught viewers how
to prepare classic Cuban dishes like the Christmas-time special guanajo
relleno, (a turkey marinated in garlic, citrus, and spices) and shrimp
enchiladas (or shrimp in tomato sauce). Those years of plenty, before
the Cuban Revolution brought Fidel Castro to power in 1959, produced
some of Villapol's "happiest memories," according to Angela Giron, a
professor at Arizona State University and author of the upcoming play
Nitza – A Cuban Flavor.
Traditionally, Cuban food is meat-heavy; most Cuban markets in those
days carried a relatively small variety of produce, much of which came
from the United States and elsewhere. Villapol showed viewers and
readers to use healthier ingredients like hake in fish dishes such as
escabeche, and encouraged the use of more and varied produce, as
evidenced in her vegetable-heavy recipes for soups and stews. But all
that changed with the beginning of the Castro regime and the start of
the U.S. embargo.
Villapol assumed the mantle of revolutionary chef, updating her
cookbooks to reflect her embrace of Castro's politics.
Following the revolution, Villapol was one of the few television hosts
to retain her position in the new government-owned television station,
after many were replaced by Castro loyalists. The embargo created a void
of the American-produced ingredients that had once flooded the markets.
The economic turmoil that followed the regime change further limited
what the country could afford to import, creating shortages, even after
the Soviet Union became the country's main trading partner.
Much of Castro's government rhetoric focused on providing ample food for
all Cubans—"Everyone eats the same," as one revolutionary adage put it.
Instead, what happened was that "ingredients began to disappear," as
Villapol said in the 1983 documentary Con Pura Magia. So she evolved, as
Cuban author Antonio Jose Ponte recalled in a speech he delivered in
2015, making sofrito with water rather than fat and picadillo with
cornmeal instead of meat. Ponte also noted that she persuaded Cubans to
raise tilapia through aquaculture, for both its health and economic
benefits. "Three-quarters of Nitza Villapol's professional career was
spent in a wasteland," he said. "She was austere, but also imaginative."
Villapol also assumed the mantle of revolutionary chef. Following the
revolution, she updated her cookbooks to reflect her embrace of Castro's
politics. Despite her political disengagement prior to the
revolution—and her ability, as a natural-born U.S. citizen, to leave
Cuba—she grew to "disdain all the Cubans who left ... following the
revolution," Giron said.
She was not without her critics. As the anthropologist Hanna Garth
wrote, after Villapol began changing her recipes and approach to Cuban
cooking, some in post-revolutionary Cuba turned against her for
supposedly watering down traditional recipes. Others considered her a
lackey for the increasingly unpopular Communist government, viewing her
program as promoting acceptance of deprivation—and, by extension,
Castro's policies—rather than using her considerable influence to
support change.
By 1989, Villapol, then in her late 60s, had been hosting Cocina al
Minuto for 40 years, and was perhaps Cuba's second-most recognized woman
(after Castro's wife). Giron said that Cubans perceived her "as a
constant in their lives." During the Special Period, in particular, her
role was to teach Cubans to be innovative with their food in the face of
hunger, desperation, and disempowerment. While she taught viewers to
make traditional dishes with the available ingredients, her most
important contribution was her introduction of "arte de inventar," or
art of invention, as Garth wrote. Villapol taught Cubans to improvise.
In 1993, the Castro government abruptly took Cocina al Minuto off the
air. No one I spoke to seemed to know why. Tom Miller, author of Trading
With The Enemy: A Yankee Travels Through Castro's Cuba, believes it was
because of the economic cutbacks of the time. "Everything, and I mean
everything, was drastically reduced or eliminated in 1993 and 1994."
These were "the worst years of the Periodo Especial . . . [when]
[s]treet lights, food products, clothing, electricity, pumps, petrol,
transportation, newsprint, everything was down and out." (José Luis
Santana, then president of the Cuban Culinary Federation, later
reportedly admitted the cancellation was a mistake.) By the mid-1990s,
Villapol was overwhelmed in any case, consumed by taking care of her
aging mother. She died in 1998.
But Villapol's influence remains visible in the growing number of urban
gardens and farms in neighborhoods around Havana and beyond. Such
gardens were started to meet the need for fresh produce in cities during
the Special Period, when more urban areas were often the last to receive
the limited fruits and vegetables being grown in Cuba's more
agricultural interior. Farms like Vivero Alamar, started in 1997 in
Havana province, are now part of the local food-cultivation system—a
system that by 2006 supplied up to 90 percent of the produce consumed in
the city. Much of the food grown on these farms hadn't typically been
available prior to the Cuban Revolution. It was Villapol who helped
introduce it to Cuban kitchens.
Kate Daley, a longtime tour guide and cook based in Santiago, Cuba, has
observed an ever-growing variety of vegetables available in the
country's markets. People continue to use Villapol's lessons on making
more nutritious food using locally grown and seasonal produce, she said.
"This would be the legacy of Nitza Villapol: that, little by little,
people get the message that good-tasting food doesn't mean a huge piece
of roasted pork. It can mean green-leaf vegetables, well-prepared root
veggies, and, above all, interesting flavors and colors that appeal to
the eyes and nose as well as the stomach."
Today, Cubans still face shortages of many necessities. Culinary staples
like milk can be prohibitively expensive or hard to find. But on most
days, local produce markets are bountiful. And thanks in part to
Villapol, their spoils have become part of the modern Cuban cuisine.
Most Cubans have found a tentative food security, albeit one that looks
very different than the culinary landscape of pre-revolutionary Cuba.
With relations between Washington and Havana continuing to thaw, the
cost and availability of food and other goods will only continue to
evolve—hopefully, for the better.
In his speech, Ponte recounted a (perhaps apocryphal) episode in which
Fidel Castro supposedly gave a lobster recipe to a foreign interviewer.
Castro's remark was "nothing culinary," Ponte said. "Because it's not
about lobster in its sauce, but rather about power in its sauce,
thickening. ... The power to cook lobster while the masses are forced to
substitute and make do with garbage." Nitza Villapol, for her part,
found a kind of power in making do—the power to help people feed
themselves and their families, to think for themselves, to innovate, in
the kitchen and beyond.
Source: The Revolutionary Chef of Havana - The Atlantic -
http://www.theatlantic.com/international/archive/2016/08/cuba-castro-villapol-julia-child/494342/?utm_source=feed
Ganaderos en Mayabeque se organizan contra oleada de delincuencia
Ganaderos en Mayabeque se organizan contra oleada de delincuencia
Ante la ineficiencia de la policía, los campesinos se cuidan entre sí
Jueves, agosto 11, 2016 | Osniel Carmona Breijo
MAYABEQUE, Cuba.- Residentes del municipio Batabanó se organizan en
redes de vigilancia ciudadana para enfrentar una oleada de robos que, en
los últimos dos meses, mantiene en vilo a varias comunidades de ese
territorio rural.
Según comunica Andrés Matienzo Soler, vecino de la localidad La Julia,
el hurto y sacrificio de ganado mayor, los robos con fuerza en las
viviendas así como de objetos y animales de corral que pernoctan en
patios, son las manifestaciones delictivas más frecuentes.
Matienzo, de acuerdo a los casos que conoce, señala que durante la
última quincena en los poblados La Julia, El Sopapo, La Portada de Cuba,
La Serafina, La Choricera y Camacho, los campesinos sufrieron la pérdida
de al menos once cabezas de ganado y seis animales de tracción.
"La policía se limita nada más a investigar, después que pasan los
robos. Vigilar a los ladrones corre exclusivamente a cargo de nosotros,
los pobladores, a pesar que varias personas ya se han quejado", expuso
Matienzo.
Omar Cervera Ríos, habitante de La Portada de Cuba, amplió que la
mayoría de los grupos de patrullaje nocturno se conforman de
propietarios de ganado mayor, quienes además de soportar las pérdidas
económicas que suponen los robos, quedan expuestos a posibles sanciones
judiciales.
A Cervera el pasado día dos le robaron la pareja de bueyes que usaba en
las tareas agrícolas, valorada en 12 mil pesos. También tuvo que pagar 4
mil pesos de multa, en condición de "responsable material".
El gobierno cubano otorga una autonomía a medias sobre los animales
vacunos. Las personas pueden comprarlos y reproducirlos como un bien
particular que se registra en documentos de propiedad, pero tienen
prohibido sacrificarlos, comercializar o comprar su carne.
Convertido el hurto y sacrificio de ganado en una actividad delictiva de
usanza, las autoridades dispusieron que los propietarios sean los
principales responsables de evitar los robos. A priori, en las
investigaciones son tratados como probables cómplices.
"La cosa está mala y la policía no la controla, un poco porque no puede
y otro poco da la sensación que no le interesa mucho. La cuestión es que
si te pones fatal y te roban, además de perder lo que te llevan te
puedes buscar un lío, como con los bueyes. Paso el día trabajando y no
puedo dormir por la noche, pendiente de los animales", destacó Cervera.
Source: Ganaderos en Mayabeque se organizan contra oleada de
delincuencia | Cubanet -
https://www.cubanet.org/mas-noticias/ganaderos-en-mayabeque-se-organizan-contra-oleada-de-delincuencia/
Ante la ineficiencia de la policía, los campesinos se cuidan entre sí
Jueves, agosto 11, 2016 | Osniel Carmona Breijo
MAYABEQUE, Cuba.- Residentes del municipio Batabanó se organizan en
redes de vigilancia ciudadana para enfrentar una oleada de robos que, en
los últimos dos meses, mantiene en vilo a varias comunidades de ese
territorio rural.
Según comunica Andrés Matienzo Soler, vecino de la localidad La Julia,
el hurto y sacrificio de ganado mayor, los robos con fuerza en las
viviendas así como de objetos y animales de corral que pernoctan en
patios, son las manifestaciones delictivas más frecuentes.
Matienzo, de acuerdo a los casos que conoce, señala que durante la
última quincena en los poblados La Julia, El Sopapo, La Portada de Cuba,
La Serafina, La Choricera y Camacho, los campesinos sufrieron la pérdida
de al menos once cabezas de ganado y seis animales de tracción.
"La policía se limita nada más a investigar, después que pasan los
robos. Vigilar a los ladrones corre exclusivamente a cargo de nosotros,
los pobladores, a pesar que varias personas ya se han quejado", expuso
Matienzo.
Omar Cervera Ríos, habitante de La Portada de Cuba, amplió que la
mayoría de los grupos de patrullaje nocturno se conforman de
propietarios de ganado mayor, quienes además de soportar las pérdidas
económicas que suponen los robos, quedan expuestos a posibles sanciones
judiciales.
A Cervera el pasado día dos le robaron la pareja de bueyes que usaba en
las tareas agrícolas, valorada en 12 mil pesos. También tuvo que pagar 4
mil pesos de multa, en condición de "responsable material".
El gobierno cubano otorga una autonomía a medias sobre los animales
vacunos. Las personas pueden comprarlos y reproducirlos como un bien
particular que se registra en documentos de propiedad, pero tienen
prohibido sacrificarlos, comercializar o comprar su carne.
Convertido el hurto y sacrificio de ganado en una actividad delictiva de
usanza, las autoridades dispusieron que los propietarios sean los
principales responsables de evitar los robos. A priori, en las
investigaciones son tratados como probables cómplices.
"La cosa está mala y la policía no la controla, un poco porque no puede
y otro poco da la sensación que no le interesa mucho. La cuestión es que
si te pones fatal y te roban, además de perder lo que te llevan te
puedes buscar un lío, como con los bueyes. Paso el día trabajando y no
puedo dormir por la noche, pendiente de los animales", destacó Cervera.
Source: Ganaderos en Mayabeque se organizan contra oleada de
delincuencia | Cubanet -
https://www.cubanet.org/mas-noticias/ganaderos-en-mayabeque-se-organizan-contra-oleada-de-delincuencia/
Wednesday, August 10, 2016
Tuesday, August 9, 2016
Galesburg agribusiness remains cautious about Cuban deals
Galesburg agribusiness remains cautious about Cuban deals
POSTED 2:15 PM, AUGUST 8, 2016, BY JOHN DAVID, UPDATED AT 03:40PM,
AUGUST 8, 2016
GALESBURG, Illinois -
The snapshots tell quite a story about farming in Cuba.
"The corn is hand-planted, hand-harvested," said John Hennenfent.
Hennenfent, who presides over Munson Hybrids in Galesburg, recently
returned from an exchange trip to Cuba.
He joined a group from the Independent Professional Seed Association on
the four-day trip in July.
They observed farmers stuck with long-outdated concepts and technology.
"You'd have 15-foot-tall corn right next to knee-high corn in the same
field," he said.
Hennenfent wants to help change that.
"They just don't want us to come down and do it," he continued. "They
want to learn how to do it and be able to do it themselves."
In the short term, he thinks Illinois farms could benefit most by
selling corn to Cuba.
It will be tougher to start a seed corn operation there.
"There's not wealth there in private hands to be able to build a
business," he said. "It's going to have to start really small and start
slow."
The long term trade embargo remains the biggest obstacle to doing
business with Cuba.
That's because Cubans can't use credit.
Cuban deals could eventually be worth up to $120 million each year for
Illinois farms, but the unknown factor discourages investment.
"If I had the ability to go down there and build a plant, I don't
believe that I would own it," he said.
Hennenfent hopes that a Cuban delegation can visit Illinois farms in
time for the fall harvest.
For now, photos from his fact-finding trip detail possibilities and
realities.
He warns that change won't happen overnight in Cuba.
"It's really going to be a struggle for them," he concluded. "It's not
going to happen fast."
Source: Galesburg agribusiness remains cautious about Cuban deals |
WQAD.com -
http://wqad.com/2016/08/08/galesburg-agribusiness-remains-cautious-about-cuban-deals/
POSTED 2:15 PM, AUGUST 8, 2016, BY JOHN DAVID, UPDATED AT 03:40PM,
AUGUST 8, 2016
GALESBURG, Illinois -
The snapshots tell quite a story about farming in Cuba.
"The corn is hand-planted, hand-harvested," said John Hennenfent.
Hennenfent, who presides over Munson Hybrids in Galesburg, recently
returned from an exchange trip to Cuba.
He joined a group from the Independent Professional Seed Association on
the four-day trip in July.
They observed farmers stuck with long-outdated concepts and technology.
"You'd have 15-foot-tall corn right next to knee-high corn in the same
field," he said.
Hennenfent wants to help change that.
"They just don't want us to come down and do it," he continued. "They
want to learn how to do it and be able to do it themselves."
In the short term, he thinks Illinois farms could benefit most by
selling corn to Cuba.
It will be tougher to start a seed corn operation there.
"There's not wealth there in private hands to be able to build a
business," he said. "It's going to have to start really small and start
slow."
The long term trade embargo remains the biggest obstacle to doing
business with Cuba.
That's because Cubans can't use credit.
Cuban deals could eventually be worth up to $120 million each year for
Illinois farms, but the unknown factor discourages investment.
"If I had the ability to go down there and build a plant, I don't
believe that I would own it," he said.
Hennenfent hopes that a Cuban delegation can visit Illinois farms in
time for the fall harvest.
For now, photos from his fact-finding trip detail possibilities and
realities.
He warns that change won't happen overnight in Cuba.
"It's really going to be a struggle for them," he concluded. "It's not
going to happen fast."
Source: Galesburg agribusiness remains cautious about Cuban deals |
WQAD.com -
http://wqad.com/2016/08/08/galesburg-agribusiness-remains-cautious-about-cuban-deals/
Thursday, August 4, 2016
Los 9 alimentos comunes más difíciles de conseguir en Cuba
Los 9 alimentos comunes más difíciles de conseguir en Cuba
Publicado por: Rafa Perez | Jue, 04/08/2016 - 1:48am
¿A cuántos cubanos y cubanas nos ha ocurrido? Abrimos un libro de
recetas para sorprender a la familia con una cena diferente la rutina de
la comida habitual (picadillo, pollo, perrito, bistec)…pero cuando
empezamos a leer los ingredientes de los platillos terminamos botando el
libro por el balcón.
Y es que la mesa, y la dieta, de la familia cubana promedio, no tiene
nada que ver ya con gustos o preferencias, con innovación, con variedad
de sabores que asombren el paladar. Tiene que ver con lo que haya en las
TRD, en el agro, en el carretillero de la esquina, en la bodega o la
pescadería (que desde hace años se limita a vender croquetas de claria y
punto).
1. Carne de res: La expresión "oro rojo" no le puede venir mejor como
añillo al dedo. La condición "fantasma" de este producto yace en una de
las tantas prohibiciones insólitas con las que cargamos los cubanos: el
sacrificio del ganado mayor y el consumo de sus carnes, penalizado con
severas condenas de cárcel. Tuvo su antecedente en la Ley 1018 de 1962,
que el pasado mes de marzo cumplió 54 años y mediante la cual los dueños
de ganado vacuno fueron obligados a vender sus carnes únicamente al
estado, quedándoles prohibido su consumo.
El sacrificio ilegal fue tipificado como delito en 1979, en el primer
Código Penal de la Revolución, y en 1987 se incluyó el de caballos. La
carne se vende en el mercado negro a precios que oscilan entre 0.90
centavos CUC y 1.10 CUC por libra, un alto precio tomando en cuenta que
el salario promedio de los cubanos es de unos 25 dólares mensuales. Sin
embargo, y por alguna razón, la mayoría de las paladares cubanos ofertan
platillos con res, así que si visitas Cuba, esta puede ser una opción
para no extrañar la deliciosa carne.
2. Pescados y Mariscos: Por muy loca que parezca la escasez de
pescados, mariscos y otros productos del mar en una isla rodeada de agua
en medio de uno de los ecosistemas marinos más ricos del Mar Caribe, esa
es la realidad que desde hace muchos años viven los cubanos.
Para una familia cubana conseguir pescado es una pesadilla si no se
tienen los "contactos" de pescadores o negociantes que trapichean con
este alimento, pero incluso a través de esta vía se corre el riesgo de
comprar pescados de tercera categoría, pasados por pargos, bonitos o atún.
Es rara su venta en los supermercados o pescaderías, ofertándose en
estas últimas solo productos de muy baja calidad como las croquetas y el
picadillo de claria a 16 pesos la libra. Y es que tanto la salida a
altamar como la posesión de embarcaciones están altamente restringidas
por el gobierno cubano, mientras que la producción de las entidades
estatales autorizadas a la pesca y cultivo de estos alimentos está casi
totalmente dedicada a cubrir el paladar foráneo que se hospeda en los
hoteles de la isla.
¿Ya entiendes la molestia de los cubanos cuando anuncian pollo por
pescado en la bodega?
3. Pechuga de pollo: Aunque en la isla el pollo está "a la patá",
como se dice en buen cubano cuando nos referimos a lo abundante, ya que
lo podemos encontrar en paquetes de molleja, muslos, muslos con
encuentros, hígado, alitas o entero (este último formato a un poco más
de 3 CUC). Paradójicamente las pechugas, no solo cuestan más que un
pollo entero, sino que se comercializan exclusivamente en algunos
mercados en divisas, donde aparecen por cortísimos períodos de tiempo y
llegan a costar alrededor de 4 CUC (96 pesos cubanos) el kilo.
4. Manzana: No hace mucho una gigantesca cola de personas en el
supermercado El Bosque del reparto Almendares en Playa, me impidió hacer
mis compras de la semana. ¿La razón? Habían rebajado la manzana a 0.15
centavos CUC, una oportunidad de oro, pues es muy rara en la isla la
venta de esta fruta, y una pequeña en Cuba puede llegar a costar hasta
1.00 CUC (24 pesos) y no hablamos precisamente de las típicas manzanas
rojas y jugosas que salen en las películas, sino de unas escuálidas, con
golpes y a medio madurar.
5. Aceite de Oliva: Rara vez verás a un cubano en la isla cocinando
con aceite de oliva. Aunque sí lo utilizamos para aliñar ensaladas o
salsas, adquirirlo es casi un lujo pues sus precios en Cuba son
exorbitantes, se venden solo un par de marcas y en pocos
establecimientos. Si bien el Estado subsidia el aceite de cocina (del
cual poco se conoce sobre su origen), este no resulta suficiente debido
a la dieta alta en grasas de los isleños, así que normalmente en una
casa cubana se debe acudir a comprar el aceite vegetal en los
supermercados, también en divisas. Estos, que pueden ser de girasol o
soya, versan entre 1.50 CUC o 2.10 CUC, costo que, claro está, no nos
permite ni siquiera pensar en comprar el de oliva.
6. Nutella: Al igual que el famoso Toblerone y otras confituras de
chocolate, la Nutella es un producto mitológico en Cuba. A los cubanos
nos encanta, pero de ahí a sacrificar buena parte del salario para
darnos un gusto con ella… El envase en la isla puede llegar a costar de
6 a 8 CUC (192 pesos cubanos) y sólo se avistan en grandes centros
comerciales como Palco, un mercado gigante apartado en la zona
residencial y diplomática de La Habana.
Es muy común que los cubanos, ante la anunciada visita de algún familiar
proveniente del extranjero, encarguemos como único regalo un pote de
Nutella, porque… tampoco somos bobos, lo bueno es bueno en Cuba y en el
Polo Norte.
7. Leche: Si bien la leche se encuentra hoy en casi todos los
mercados en divisa (desde hace pocos años), su precio es altamente
cuestionable pues, siendo un alimento básico de primera necesidad, sobre
todo como componente esencial en la buena nutrición de niños en etapa de
crecimiento y en una dieta saludable, es inconcebible que hasta hace muy
pocos meses llegara a costar casi 6 CUC (144 pesos) el kilo. Sin
embargo, el gobierno cubano subsidia la leche a los menores hasta los 7
años de edad, también a los discapacitados, personas mayores o con
diabetes, pero ello sigue siendo insuficiente. Por tal razón en la isla,
son muchas las personas que lo piensan dos veces antes de hacer un
dulce, porque eso significa un desayuno menos para la familia.
8. Champiñones: ¿Champi…qué? En la isla una pequeña lata de
champiñones en conserva puede superar los 3 CUC (72 pesos cubanos),
pero, aunque tengas el dinero en la mano y un antojo de champiñones
inexplicable, no puedes dar nunca por sentado que los vas a encontrar en
ninguna tienda o mercado. Con la más reciente apertura o "boom
aperturístico" de Cuba hacia la iniciativa no estatal, cada día son más
los establecimientos gastronómicos que ofrecen platillos con este
producto, pero de dónde lo sacan ni me preguntes.
9. Nueces y frutos secos: El maní es el único de este grupo de
alimentos que se pregona libremente por la calle, siendo el sustento
económico para cientos de vendedores ambulantes. En tal sentido, te los
puedes encontrar literalmente en cualquier parte. En cambio las nueces,
pasas y otros frutos secos son mucho más raros, por lo que se añade a la
lista de "pacotillas" que siempre pedimos cuando se aproxima la visita
de un familiar o amigo foráneo.
Source: Los 9 alimentos comunes más difíciles de conseguir en Cuba -
CiberCuba -
https://www.cibercuba.com/lecturas/los-9-alimentos-comunes-mas-dificiles-de-conseguir-en-cuba
Publicado por: Rafa Perez | Jue, 04/08/2016 - 1:48am
¿A cuántos cubanos y cubanas nos ha ocurrido? Abrimos un libro de
recetas para sorprender a la familia con una cena diferente la rutina de
la comida habitual (picadillo, pollo, perrito, bistec)…pero cuando
empezamos a leer los ingredientes de los platillos terminamos botando el
libro por el balcón.
Y es que la mesa, y la dieta, de la familia cubana promedio, no tiene
nada que ver ya con gustos o preferencias, con innovación, con variedad
de sabores que asombren el paladar. Tiene que ver con lo que haya en las
TRD, en el agro, en el carretillero de la esquina, en la bodega o la
pescadería (que desde hace años se limita a vender croquetas de claria y
punto).
1. Carne de res: La expresión "oro rojo" no le puede venir mejor como
añillo al dedo. La condición "fantasma" de este producto yace en una de
las tantas prohibiciones insólitas con las que cargamos los cubanos: el
sacrificio del ganado mayor y el consumo de sus carnes, penalizado con
severas condenas de cárcel. Tuvo su antecedente en la Ley 1018 de 1962,
que el pasado mes de marzo cumplió 54 años y mediante la cual los dueños
de ganado vacuno fueron obligados a vender sus carnes únicamente al
estado, quedándoles prohibido su consumo.
El sacrificio ilegal fue tipificado como delito en 1979, en el primer
Código Penal de la Revolución, y en 1987 se incluyó el de caballos. La
carne se vende en el mercado negro a precios que oscilan entre 0.90
centavos CUC y 1.10 CUC por libra, un alto precio tomando en cuenta que
el salario promedio de los cubanos es de unos 25 dólares mensuales. Sin
embargo, y por alguna razón, la mayoría de las paladares cubanos ofertan
platillos con res, así que si visitas Cuba, esta puede ser una opción
para no extrañar la deliciosa carne.
2. Pescados y Mariscos: Por muy loca que parezca la escasez de
pescados, mariscos y otros productos del mar en una isla rodeada de agua
en medio de uno de los ecosistemas marinos más ricos del Mar Caribe, esa
es la realidad que desde hace muchos años viven los cubanos.
Para una familia cubana conseguir pescado es una pesadilla si no se
tienen los "contactos" de pescadores o negociantes que trapichean con
este alimento, pero incluso a través de esta vía se corre el riesgo de
comprar pescados de tercera categoría, pasados por pargos, bonitos o atún.
Es rara su venta en los supermercados o pescaderías, ofertándose en
estas últimas solo productos de muy baja calidad como las croquetas y el
picadillo de claria a 16 pesos la libra. Y es que tanto la salida a
altamar como la posesión de embarcaciones están altamente restringidas
por el gobierno cubano, mientras que la producción de las entidades
estatales autorizadas a la pesca y cultivo de estos alimentos está casi
totalmente dedicada a cubrir el paladar foráneo que se hospeda en los
hoteles de la isla.
¿Ya entiendes la molestia de los cubanos cuando anuncian pollo por
pescado en la bodega?
3. Pechuga de pollo: Aunque en la isla el pollo está "a la patá",
como se dice en buen cubano cuando nos referimos a lo abundante, ya que
lo podemos encontrar en paquetes de molleja, muslos, muslos con
encuentros, hígado, alitas o entero (este último formato a un poco más
de 3 CUC). Paradójicamente las pechugas, no solo cuestan más que un
pollo entero, sino que se comercializan exclusivamente en algunos
mercados en divisas, donde aparecen por cortísimos períodos de tiempo y
llegan a costar alrededor de 4 CUC (96 pesos cubanos) el kilo.
4. Manzana: No hace mucho una gigantesca cola de personas en el
supermercado El Bosque del reparto Almendares en Playa, me impidió hacer
mis compras de la semana. ¿La razón? Habían rebajado la manzana a 0.15
centavos CUC, una oportunidad de oro, pues es muy rara en la isla la
venta de esta fruta, y una pequeña en Cuba puede llegar a costar hasta
1.00 CUC (24 pesos) y no hablamos precisamente de las típicas manzanas
rojas y jugosas que salen en las películas, sino de unas escuálidas, con
golpes y a medio madurar.
5. Aceite de Oliva: Rara vez verás a un cubano en la isla cocinando
con aceite de oliva. Aunque sí lo utilizamos para aliñar ensaladas o
salsas, adquirirlo es casi un lujo pues sus precios en Cuba son
exorbitantes, se venden solo un par de marcas y en pocos
establecimientos. Si bien el Estado subsidia el aceite de cocina (del
cual poco se conoce sobre su origen), este no resulta suficiente debido
a la dieta alta en grasas de los isleños, así que normalmente en una
casa cubana se debe acudir a comprar el aceite vegetal en los
supermercados, también en divisas. Estos, que pueden ser de girasol o
soya, versan entre 1.50 CUC o 2.10 CUC, costo que, claro está, no nos
permite ni siquiera pensar en comprar el de oliva.
6. Nutella: Al igual que el famoso Toblerone y otras confituras de
chocolate, la Nutella es un producto mitológico en Cuba. A los cubanos
nos encanta, pero de ahí a sacrificar buena parte del salario para
darnos un gusto con ella… El envase en la isla puede llegar a costar de
6 a 8 CUC (192 pesos cubanos) y sólo se avistan en grandes centros
comerciales como Palco, un mercado gigante apartado en la zona
residencial y diplomática de La Habana.
Es muy común que los cubanos, ante la anunciada visita de algún familiar
proveniente del extranjero, encarguemos como único regalo un pote de
Nutella, porque… tampoco somos bobos, lo bueno es bueno en Cuba y en el
Polo Norte.
7. Leche: Si bien la leche se encuentra hoy en casi todos los
mercados en divisa (desde hace pocos años), su precio es altamente
cuestionable pues, siendo un alimento básico de primera necesidad, sobre
todo como componente esencial en la buena nutrición de niños en etapa de
crecimiento y en una dieta saludable, es inconcebible que hasta hace muy
pocos meses llegara a costar casi 6 CUC (144 pesos) el kilo. Sin
embargo, el gobierno cubano subsidia la leche a los menores hasta los 7
años de edad, también a los discapacitados, personas mayores o con
diabetes, pero ello sigue siendo insuficiente. Por tal razón en la isla,
son muchas las personas que lo piensan dos veces antes de hacer un
dulce, porque eso significa un desayuno menos para la familia.
8. Champiñones: ¿Champi…qué? En la isla una pequeña lata de
champiñones en conserva puede superar los 3 CUC (72 pesos cubanos),
pero, aunque tengas el dinero en la mano y un antojo de champiñones
inexplicable, no puedes dar nunca por sentado que los vas a encontrar en
ninguna tienda o mercado. Con la más reciente apertura o "boom
aperturístico" de Cuba hacia la iniciativa no estatal, cada día son más
los establecimientos gastronómicos que ofrecen platillos con este
producto, pero de dónde lo sacan ni me preguntes.
9. Nueces y frutos secos: El maní es el único de este grupo de
alimentos que se pregona libremente por la calle, siendo el sustento
económico para cientos de vendedores ambulantes. En tal sentido, te los
puedes encontrar literalmente en cualquier parte. En cambio las nueces,
pasas y otros frutos secos son mucho más raros, por lo que se añade a la
lista de "pacotillas" que siempre pedimos cuando se aproxima la visita
de un familiar o amigo foráneo.
Source: Los 9 alimentos comunes más difíciles de conseguir en Cuba -
CiberCuba -
https://www.cibercuba.com/lecturas/los-9-alimentos-comunes-mas-dificiles-de-conseguir-en-cuba
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