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INTANGIBLE CULTURAL HERITAGE
Bolero: identity, emotion and poetry turned into song
Festivity of Las Parrandas in the centre of Cuba in Remedios, are vibrant, year-long cultural competitions between two neighborhoods, climaxing in December with spectacular parades featuring elaborate floats, dazzling lights, massive fireworks, music, dance, and secret preparations, symbolizing local pride and creativity, Months of secret work go into creating elaborate, illuminated floats (trabajos de plaza), costumes, and choreography. The festivities involve massive light displays (lanterns, colorful bulbs), fireworks, traditional music (congas, rumba), dance, and storytelling through floats. celebrated in 18 communities and emphasizes community involvement, tradition, and innovation. While running for days, the main events often peak around Christmas, especially December 24th in Remedios.
Knowledge of the light rum masters creating light rum, a blend of scientific, sensory, and traditional skills passed down generations, involving deep understanding of aging cellars, barrel histories, and complex blending for unique taste, aroma, and texture
La Tumba Francesa is a dance, song and drumming style brought to Cuba by Haitian slaves during the 1790s. Tumba Francesa performances generally open with a solo in Spanish or French patois, then the catá, a large wooden idiophone, bursts into a pulsating beat enhanced by three drums known as tumbas. The predominately female chorus singers and dancers wear long colonial-era dresses with West African kerchiefs and brandish colourful scarves. The singers keep rhythm with metal rattles or chachás. Performances consisting of a series of 30- minute songs and dances generally last well into the night.
Today, two are regularly performed: the masón, a light parody of French ballroom dances; and the yubá, an improvised dance accompanied by rousing drum rhythms.
Bolero: identity, emotion and poetry turned into song
Punto, traditional poetry and music of Cuban peasants that consists of improvised or learned ten-line stanzas sung over string instrument melodies, representing a key component of Cuban identity passed down through generations. A genre of singing and music where a vocalist (punto libre or fijo) performs poetic, often improvised, stanzas to the accompaniment of instruments like the guitar, lute, tres, and percussion.
Rumba in Cuba, a festive combination of music and dances and all the practices associated
CULINARY DELIGHTS
Medianoche, a popular Cuban sandwich made on soft, sweet egg bread (like challah) instead of crusty Cuban bread, filled with roast pork, ham, Swiss cheese, pickles, and mustard, then pressed until warm and toasted, traditionally, enjoyed as a late-night snack in Havana. Buttered and warmed in a press (like a panini press) before serving
Moros y Cristianos/Arroz Congri. black beans and white rice, often seasoned with garlic, cumin, and oregano. Congri in Cuba uses red beans,
Picadillo/Giniling. A traditional, savoury-sweet hash made with ground beef, tomato sauce, garlic, onion, and green bell pepper, sautéed with a unique combination of olives, raisins, and spices. It is a staple of Cuban comfort food, often served with white rice, fried eggs, or as a filling for empanadas. Spices & Liquids: Cumin, oregano, bay leaves, tomato sauce, and often dry white wine. Many recipes add diced potatoes to make the dish more filling.
Ropa vieja (old clothes in English, referring to the shredded, tattered appearance of the braised beef that resembles rags). National dish of slow-cooked, shredded flank or skirt steak in a rich tomato-based sauce with peppers, onions, and spices, typically served with rice and beans. Flavour: Savoury, rich, sometimes with a hint of sweetness or brine from olives.
Sancocho / Sancoche. A hearty stew made with various meats and large chunks of root vegetables and squash. It is often served on Sundays, holidays, or special occasions and is known for being a filling, soul-warming meal. Root Vegetables include yuca (cassava), potatoes, plantains (green and ripe), yams, malanga, and calabaza squash.
Broth Base: The broth is typically flavored with sofrito (an aromatic seasoning blend), cilantro, onions, garlic, and spices like adobo, sazón, and cumin.
Corn on the cob is a common addition, and some versions include green beans, carrots, or cabbage. A complete meal in a bowl served with white rice avocado, and sometimes a lime wedge or hot sauce.
Tostones/Patacones/Bannann peze/Tachino. Twice-fried green (unripe) plantains, crispy on the outside and tender on the inside, commonly served with garlic mojo sauce or mayo-ketchup.
First Fry medium heat until they are lightly golden and tender, about 3-4 minutes per side. Smashed: Remove, drain, and smash them flat using a tostonera (plantain press) or a heavy glass. Second Fry: Fry again in hot oil (around 350°F) until golden brown and crispy, about 2-3 minutes.
Vaca Frita is fried and shredded skirt or flank steak. It is often topped with sauteed onions with a squeeze of lime, and served with rice and black beans. It is prepared by sautéing slow-cooked steak.
Yuca con Mojo. A classic, staple Cuban side dish consisting of boiled cassava root (yuca, a starchy, tuberous root with a texture similar to potato but slightly fibrous) smothered in a warm, pungent garlic-citrus sauce (mojo: olive oil, fresh garlic (often a large quantity), Sliced red or white onions, lime juice, sour orange juice (or a mix of orange/lime), oregano, cumin, salt, and pepper).
Often served alongside staples like pernil (roast pork) and congri (rice and beans).
Prepare the Yuca: If using fresh, peel the thick, waxy skin, cut into chunks, and remove the woody, fibrous core. Boil in salted water for 30-40 minutes until fork-tender. Sometimes, the yuca is boiled first and then fried until crispy before being covered in the mojo sauce. Frozen yuca is preferred as pre-peeled and pre-cut.
Make the Mojo: Sauté sliced onions in olive oil until soft, then add garlic and cook for another minute until fragrant. Add citrus juice (sour orange/lime), oregano, and cumin to the pan. Pour the hot garlic-oil mixture over the cooked, drained yuca and toss to coat.
Garnished with fresh cilantro or parsley.
