Page 269 - (DK Eyewitness) Travel Guide - Cuba

WHERE T O EA T AND DRINK  267

Coconut milk flavours bacán,
a tortilla of baked plantain
filled with spiced pork and
cooked wrapped in a banana
leaf. It is also used as a base
in which to simmer spinach-
like calalú. Red plantains,
known as plátanos manzanos,
are mashed with coconut milk
to make rangollo. Cocoa forms
the base of Baracoa’s delicious
chocolate and is the key
ingredient of chorote, an
ambrosial drink thickened
with cornflour. Mixed with
copious amounts of sugar
Fruit and vegetable stall at a Havana farmers’ market (sometimes with the addition
of grated orange peel and
The most ubiquitous meat on Baracoan Specialities nuts), shredded coconut
the island is ham; pork is also Baracoan fare, from the far makes a delicious sweet.
served roasted (cerdo asado), eastern side of the island,
diced (masas) or as thin fillets revolves around the use of ON THE MENU
(chuletas). Chicken is usually coconut and cocoa, cultivated
coated with flour and fried in since Pre-Columbian times Coco rallado Grated coconut
oil (pollo empanado), although by the indigenous peoples. in syrup, served with cheese.
it is also occasionally served Cucurucho Shredded coconut
fricasséed, accompanied by with orange, fruits, nuts and
French fries. Fish and seafood, honey, pressed in a palm leaf.
Watermelon
notably lobster and shrimp, is Filete uruguayano Pork or fish
typically served in a tomato cutlet stuffed with ham and
sauce (enchilada) or fried, grilled cheese, then baked.
or baked with butter and garlic, Frituras de malanga Grated
as with sea bass and mahi mahi, malanga mixed with egg and
which is almost always grilled. garlic, then deep fried.
Camarones (meaty prawns) are Potaje Thick soup made from
served in many different ways black or red beans with garlic,
– stewed, grilled, baked or boiled onions and herbs and spices.
and garnished with mayonnaise.
Breakfasts are usually limited to Ropa vieja Shredded beef
marinated and cooked with
simple omelettes and a fruit spices and onion, served
plate, perhaps with bread and with white rice.
local white cheese (similar to Cubans fishing in the evening on the
Greek féta) plus yogurt. Malecón in Havana

Ajiaco consists of vegetables, Cerdo asado is roast pork, Flan de huevos appears on
including plantains, which are usually served quite simply most menus. It is a typically
simmered with meat and herbs with rice and beans and often Spanish dessert, similar to
to form a rich stew. an orange sauce. crème caramel but sweeter.

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