THE TASTE OF SIMPLICITY
The availability of food and purchasing power of people unavoidably define the creation of eating habits, both at regional and local/individual levels. That is what happened to medium-low classes in Havana, where the price of beef was more expensive than other types of meat.
Seemingly, this determined the creation of culinary recipes in an effort to make the most of the food people could buy. That was how Havanabased people –and most of Cubans on the island— included ground beef dishes among their preferences, the so-called mince.