Excelencias Gourmet - - Habana 500 -

Sug­ges­ti­ve pre­pa­ra­tions are part of the tra­di­tio­nal re­ci­pe stock of the so-ca­lled “Ve­ni­ce of the Ame­ri­cas”, a city that will turn 325 years old in 2018.

Sin­ce 1857, Spain’s Eu­ge­nio Co­lo­ma Gar­ces in­clu­ded in his work en­titled “The Cuban Chef Hand­book” a couple of dis­hes that ma­ke re­fe­ren­ce to this mul­ti-na­me city, ma­de up of pa­tas ma­tan­ce­ro and se­sos a la ma­tan­ce­ra, a Cuban way to co­ok veal brain.

No won­der, ho­we­ver, that con­tem­po­rary cu­li­nary re­pre­sen­ta­ti­ve­ness ba­si­cally hin­ges on sweet food, such as pol­vo­ro­nes and atro­pe­lla­do ma­tan­ce­ro.

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