Chino-cubano: the Chinese Cubans who changed the menu
From the Guangdong contract laborers of 1847 to Havana’s Barrio Chino and the chino-cubano diners of New York: the Chinese influence on Cuban food.
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Casabe: The Taíno Bread That Outlived the Taíno
What is casabe: the Taíno flatbread of bitter yuca, how the poison gets pressed out, how Spain adopted it, and why yuca is still a Cuban side today.
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The African layer of Cuban cooking
Okra, fufú, black-eyed pea fritters and congrí: the West and Central African foundations of Cuban cooking, and the kitchens that kept them going.