Excelencias Gourmet - - Habana 500 -

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.

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