IN­SU­LA­RITY AND HA­VA­NA TAS­TE

Excelencias Gourmet - - Habana 500 -

Way be­fo­re whi­te meat went trendy for food and gas­tro­no­mic cul­tu­re, the Cu­ban ca­pi­tal was al­ready ser­ving em­ble­ma­tic dis­hes ba­sed on fish and shell­fish.

The first re­fe­ren­ces put on the map such re­ci­pes as Ha­va­nan roast fish, Ha­va­nan-sty­le ste­wed saw­fish and Ha­va­nan fish meat­balls, which are in­clu­ded in Eu­ge­nio Co­lo­ma y Gar­ces’ Ma­nual del Co­ci­ne­ro Cu­bano, pu­blis­hed in 1856.

Af­ter­wards, the con­tem­po­rary cu­li­nary li­te­ra­tu­re on the Big Is­land — es­pe­cially in Ha­va­na— grew di­ver­si­fied with dis­hes whe­re sea­food ta­kes cen­ter sta­ge. It is im­por­tant to high­light the pre­sen­ce of Pau­piet­tes of Flo­ri­di­ta Sea Bream, an ex­qui­si­te dish crea­ted by Louis La­fon, who was the chef of em­ble­ma­tic El Flo­ri­di­ta bar-res­tau­rant.

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