Soup always preceded the main course, and this one had a secret ingredient which only I got. The texture was unappealingly soft, almost mushy, and there was an underlying sweet taste. Asked what it was, the waiter explained that one plantain was used to flavor the soup and that was it!
Some were an eclectic mix of dishes, stemware and silverware on crocheted or lace trimmed cloths. I couldn’t help but wonder if some of these items had been left behind when people fled Cuba as it had the look of having been around for awhile.
With every meal, I couldn’t help but think about how difficult it is for Cubans to get food which made me feel a little guilty for enjoying such variety and abundance. As mentioned in the first post of this series, most of the food is imported and available on a limited basis. If I left Cuba hoping for one thing, it was that government owned property would become more available for farming and that people would become interested in growing their own food. That, to me, would go a long way toward improving the quality of life on this lovely island.
I so appreciate your visit and the comments you leave behind