It was as if the people of Cuba decided to counter their country’s problems with color; to take solace in a bombardment of blues and greens, and celebrate in yellows and reds. Everything from the crooked colonial townhouses to the chugging old cars contributes to this cacophony of color.
You can’t get more authentic than enchilado de camarones, which is a Cuban-Creole shrimp stew. Combining the Cuban cuisine with Haiti’s moderately spicy ingredients, this recipe mirrors the duality of the Afro-Cuban culture. Usually served over a bed of rice this tasty delight can be paired with Cuban bread or avocado salad.
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‘Antique’ doesn’t have quite the same significance in Cuba. There is an abundance of antiquity in this country for many reasons, but certainly years of economic hardship and trade constraints contributed to a make-do-and-mend culture that has kept everyday items in circulation longer than in other places. Fifty-year-old American Buicks are passed down through generations patched up with Chinese parts and perfectly preserved dinner sets from the 1800s are still in daily use.