Why vegetarians are currently extinct in Cuba.
For an island that treats cows and sacred, and refrigeration as semi-necessary
there is sure a lot of meat to be eaten. Jamon (all types of pork) and pollo
(all parts of chicken) are the primary sources of protein in Cuba. Ever Cafeteria menu displays pan con queso
and jamon, and if you are lucky they have all three and can serve you up a sandwich
in a jiff. Or you can choose from tasty pre-mades. (No sarcasm here, meat
eaters tell me that the street sandwiches are not that bad).
The typical option |
In addition to fast-food-meat there is slow-food
meat sold at every Carneceria. Usually in the form of half a pig leg, chicken
breast, or at the well stocked agros feet, heads, livers, organs, and fried up
skin!
Just when I though Havana had showed me all of
Cuba’s meaty secrets, I went to Santiago, and discovered the WHOLE-PIG Cafeterias.
These booths like to keep meat as fresh as possible and by cooking the pig
whole, and plopping it right on the table in front of you so you can choose exactly
what part you would like to eat. While this is mildly nasty, it does solve the
western mentality of food-dislocation, you know exactly what and where your
meat comes from.
Choose a part, any Part. |
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