Cynthia Carris Alonso is an acclaimed photographer, a writer, and the author of Passage to Cuba. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications such as Newsweek, Vanity Fair, BusinessWeek, and People en Español. Alonso has appeared as a Cuba consultant on national television, in print, and on radio. Her images have exhibited throughout the United States and in Canada and Brazil. She lives in New York City with her husband and daughter.Valerie Feigen is a self-taught chef who previously worked as a lawyer, stock analyst, and co-owner of Edit, a women’s fashion specialty store. At age seventeen, Feigen professionally baked and sold her buttercrunch candy to food stores in New York City and Philadelphia. Feigen writes the blog recipistsdiary.com and each entry includes a memory and one or more of her original recipes. Feigen and Cynthia Carris Alonso met when they were five years old and have been friends ever since. Feigen was the inspiration for Marisa Tomei’s character in The Big Short. She lives in New York City.José Luis Alonso is a teacher, writer, and award-winning children’s book author of Secretos con mi Almohada, published in Cuba in 1980. Alonso was born in Cuba and met Cynthia Carris Alonso, now his wife, in Havana. Together, the couple has collaborated on numerous lectures and exhibits to celebrate Cuban culture. Prior to working in academia, Alonso was a chef and restaurant manager. He lives in New York City with his wife and daughter.

“In A Taste of Cuba the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking.” —Soledad O’Brien, CEO of Starfish Media Group & Host of Matter of Fact with Soledad O’Brien “A Taste of Cuba brings Cuba’s culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba’s neighborhoods, popular restaurants, and delectable dishes.” —Tom Popper, President of insightCuba “Great food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture and its food.” —Jeremy Merrin, Founder & CEO, Havana Central Restaurant Group “For me it is a pleasure and an honor that a person full of so much compassion and love for Cuba, has dedicated part of her book to my recipes and restaurant in Cuba.” —Carlos Cristóbal Márquez, Owner and Chef, San Cristobal Paladar, Havana “A Taste of Cuba highlights a part of Cuba that many believed was asleep: Cuba’s cuisine, which is a unique mixture of aboriginal, African, European and American styles. I am very greatful to be a part of A Taste of Cuba. Let this be the beginning of many closer relations between the people in Cuba with the people abroad.” —Niuris Higueras, Owner, El Atelier Paladar, Havana “Highly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba.” —Enrique Nuñez del Valle, Owner, La Guarida Paladar, Havana

• PREFACECHAPTER ONE: OLD HAVANAIvan Chefs JustoFish Croquettes with PlantainsFish Filet Over ChickpeasFish CevicheAl CarbonGrilled Al Carbon ChickenChicken with RiceYuca with Garlic SauceMeringue CookiesFour-Milk CakeDulce de LecheLos MercaderesLobster with PineappleHotel SaratogaOlga's Butter CookiesCHAPTER TWO: CENTRAL HAVANALa GuaridaPuree of Vegetable SoupEggplant Caviar in Tomato CoulisFish Tacos with Fried Yam Taco ShellsBoniato and Plaintain ChipsGrilled FishRavioliThree-Milk Dark Chocolate CakeSan CristobalGrilled Chicken with White Rice, Black Beans, and Sweet PlantainsGrandmother's Garden SaladFillet of Fish Florida with Orange SauceHavana Temptation: Steak Strips with Grandmother's Demi-Glace SauceGreen Papaya in Simple Syrup with CheeseCHAPTER THREE: VEDADOCafé LaurentCafé Laurent-Style Fried PlantainsCaramel CakeCalifornia CaféCuban SandwichChard and Egg Stir-FryTropical ShrimpEl AtelierSalmon Roll with EggplantTomato Terrine with ProsciuttoAlmond Pesto SauceSmoked Salmon with Pesto Cream CheeseDuck à l'OrangeRatatouilleLeg of LambOctopus SaladMalanga FrittersSurf and TurfEl LitoralSerrano Ham Croquettes with Four-Cheese SauceFour-Cheese SauceFried BeefSweet Guava Shells with Cream Cheese and Guava SyrupLime Meringue PieEl CocineroJapanese SaladMini CheeseburgersCHAPTER FOUR: MIRAMARLa Cocina de LilliamHomemade BreadTuna BruschettaSeafood PaellaFish StockÉliteMixed Green SaladBruschettaFisherman's PastaCHAPTER FIVE: JAIMINITAS ("FUSTERLANDIA")Fusterlandia CakeCHAPTER SIX: VIÑALES PINAR DEL RÍOFinca Agroecologica el ParaisoAnti-Stress DrinkFlanCHAPTER SEVEN: CIENFUEGOSVilla LagartoGreen Plantain ChipsVegetable SoupShredded BeefRoasted Pork with Rice Mixed with BeansCHAPTER EIGHT: TRINIDADSol AnandaShredded or Pulled PorkGlazed FruitsDavimartMixed Seafood GrillGrilled FishChocolate Covered BananasCHAPTER NINE: COJIMARAjiaco CaféVegetable EmpanadasAjiaco StewFresh Fruit CocktailFrozen MojitoRice Pudding with Mojito GranitaCHAPTER TEN: CUBAN BEVERAGESClassic DaiquiriHemingway DaiquiriClassic MojitoSimple SyrupDuPont SpecialCuba LibreCubanito CocktailVigía CocktailLa Guarida CoffeeRECIPE INDEX

Cynthia Carris Alonso is an acclaimed photographer, a writer, and the author of Passage to Cuba. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications such as Newsweek, Vanity Fair, BusinessWeek, and People en Español. Alonso has appeared as a Cuba consultant on national television, in print, and on radio. Her images have exhibited throughout the United States and in Canada and Brazil. She lives in New York City with her husband and daughter.Valerie Feigen is a self-taught chef who previously worked as a lawyer, stock analyst, and co-owner of Edit, a women’s fashion specialty store. At age seventeen, Feigen professionally baked and sold her buttercrunch candy to food stores in New York City and Philadelphia. Feigen writes the blog recipistsdiary.com and each entry includes a memory and one or more of her original recipes. Feigen and Cynthia Carris Alonso met when they were five years old and have been friends ever since. Feigen was the inspiration for Marisa Tomei’s character in The Big Short. She lives in New York City.José Luis Alonso is a teacher, writer, and award-winning children’s book author of Secretos con mi Almohada, published in Cuba in 1980. Alonso was born in Cuba and met Cynthia Carris Alonso, now his wife, in Havana. Together, the couple has collaborated on numerous lectures and exhibits to celebrate Cuban culture. Prior to working in academia, Alonso was a chef and restaurant manager. He lives in New York City with his wife and daughter.

“In A Taste of Cuba the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking.” —Soledad O’Brien, CEO of Starfish Media Group & Host of Matter of Fact with Soledad O’Brien “A Taste of Cuba brings Cuba’s culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba’s neighborhoods, popular restaurants, and delectable dishes.” —Tom Popper, President of insightCuba “Great food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture and its food.” —Jeremy Merrin, Founder & CEO, Havana Central Restaurant Group “For me it is a pleasure and an honor that a person full of so much compassion and love for Cuba, has dedicated part of her book to my recipes and restaurant in Cuba.” —Carlos Cristóbal Márquez, Owner and Chef, San Cristobal Paladar, Havana “A Taste of Cuba highlights a part of Cuba that many believed was asleep: Cuba’s cuisine, which is a unique mixture of aboriginal, African, European and American styles. I am very greatful to be a part of A Taste of Cuba. Let this be the beginning of many closer relations between the people in Cuba with the people abroad.” —Niuris Higueras, Owner, El Atelier Paladar, Havana “Highly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba.” —Enrique Nuñez del Valle, Owner, La Guarida Paladar, Havana

• PREFACECHAPTER ONE: OLD HAVANAIvan Chefs JustoFish Croquettes with PlantainsFish Filet Over ChickpeasFish CevicheAl CarbonGrilled Al Carbon ChickenChicken with RiceYuca with Garlic SauceMeringue CookiesFour-Milk CakeDulce de LecheLos MercaderesLobster with PineappleHotel SaratogaOlga's Butter CookiesCHAPTER TWO: CENTRAL HAVANALa GuaridaPuree of Vegetable SoupEggplant Caviar in Tomato CoulisFish Tacos with Fried Yam Taco ShellsBoniato and Plaintain ChipsGrilled FishRavioliThree-Milk Dark Chocolate CakeSan CristobalGrilled Chicken with White Rice, Black Beans, and Sweet PlantainsGrandmother's Garden SaladFillet of Fish Florida with Orange SauceHavana Temptation: Steak Strips with Grandmother's Demi-Glace SauceGreen Papaya in Simple Syrup with CheeseCHAPTER THREE: VEDADOCafé LaurentCafé Laurent-Style Fried PlantainsCaramel CakeCalifornia CaféCuban SandwichChard and Egg Stir-FryTropical ShrimpEl AtelierSalmon Roll with EggplantTomato Terrine with ProsciuttoAlmond Pesto SauceSmoked Salmon with Pesto Cream CheeseDuck à l'OrangeRatatouilleLeg of LambOctopus SaladMalanga FrittersSurf and TurfEl LitoralSerrano Ham Croquettes with Four-Cheese SauceFour-Cheese SauceFried BeefSweet Guava Shells with Cream Cheese and Guava SyrupLime Meringue PieEl CocineroJapanese SaladMini CheeseburgersCHAPTER FOUR: MIRAMARLa Cocina de LilliamHomemade BreadTuna BruschettaSeafood PaellaFish StockÉliteMixed Green SaladBruschettaFisherman's PastaCHAPTER FIVE: JAIMINITAS ("FUSTERLANDIA")Fusterlandia CakeCHAPTER SIX: VIÑALES PINAR DEL RÍOFinca Agroecologica el ParaisoAnti-Stress DrinkFlanCHAPTER SEVEN: CIENFUEGOSVilla LagartoGreen Plantain ChipsVegetable SoupShredded BeefRoasted Pork with Rice Mixed with BeansCHAPTER EIGHT: TRINIDADSol AnandaShredded or Pulled PorkGlazed FruitsDavimartMixed Seafood GrillGrilled FishChocolate Covered BananasCHAPTER NINE: COJIMARAjiaco CaféVegetable EmpanadasAjiaco StewFresh Fruit CocktailFrozen MojitoRice Pudding with Mojito GranitaCHAPTER TEN: CUBAN BEVERAGESClassic DaiquiriHemingway DaiquiriClassic MojitoSimple SyrupDuPont SpecialCuba LibreCubanito CocktailVigía CocktailLa Guarida CoffeeRECIPE INDEX

Cynthia Carris Alonso is an acclaimed photographer, a writer, and the author of Passage to Cuba. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications such as Newsweek, Vanity Fair, BusinessWeek, and People en Español. Alonso has appeared as a Cuba consultant on national television, in print, and on radio. Her images have exhibited throughout the United States and in Canada and Brazil. She lives in New York City with her husband and daughter.Valerie Feigen is a self-taught chef who previously worked as a lawyer, stock analyst, and co-owner of Edit, a women’s fashion specialty store. At age seventeen, Feigen professionally baked and sold her buttercrunch candy to food stores in New York City and Philadelphia. Feigen writes the blog recipistsdiary.com and each entry includes a memory and one or more of her original recipes. Feigen and Cynthia Carris Alonso met when they were five years old and have been friends ever since. Feigen was the inspiration for Marisa Tomei’s character in The Big Short. She lives in New York City.José Luis Alonso is a teacher, writer, and award-winning children’s book author of Secretos con mi Almohada, published in Cuba in 1980. Alonso was born in Cuba and met Cynthia Carris Alonso, now his wife, in Havana. Together, the couple has collaborated on numerous lectures and exhibits to celebrate Cuban culture. Prior to working in academia, Alonso was a chef and restaurant manager. He lives in New York City with his wife and daughter.

“In A Taste of Cuba the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking.” —Soledad O’Brien, CEO of Starfish Media Group & Host of Matter of Fact with Soledad O’Brien “A Taste of Cuba brings Cuba’s culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba’s neighborhoods, popular restaurants, and delectable dishes.” —Tom Popper, President of insightCuba “Great food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture and its food.” —Jeremy Merrin, Founder & CEO, Havana Central Restaurant Group “For me it is a pleasure and an honor that a person full of so much compassion and love for Cuba, has dedicated part of her book to my recipes and restaurant in Cuba.” —Carlos Cristóbal Márquez, Owner and Chef, San Cristobal Paladar, Havana “A Taste of Cuba highlights a part of Cuba that many believed was asleep: Cuba’s cuisine, which is a unique mixture of aboriginal, African, European and American styles. I am very greatful to be a part of A Taste of Cuba. Let this be the beginning of many closer relations between the people in Cuba with the people abroad.” —Niuris Higueras, Owner, El Atelier Paladar, Havana “Highly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba.” —Enrique Nuñez del Valle, Owner, La Guarida Paladar, Havana

• PREFACECHAPTER ONE: OLD HAVANAIvan Chefs JustoFish Croquettes with PlantainsFish Filet Over ChickpeasFish CevicheAl CarbonGrilled Al Carbon ChickenChicken with RiceYuca with Garlic SauceMeringue CookiesFour-Milk CakeDulce de LecheLos MercaderesLobster with PineappleHotel SaratogaOlga's Butter CookiesCHAPTER TWO: CENTRAL HAVANALa GuaridaPuree of Vegetable SoupEggplant Caviar in Tomato CoulisFish Tacos with Fried Yam Taco ShellsBoniato and Plaintain ChipsGrilled FishRavioliThree-Milk Dark Chocolate CakeSan CristobalGrilled Chicken with White Rice, Black Beans, and Sweet PlantainsGrandmother's Garden SaladFillet of Fish Florida with Orange SauceHavana Temptation: Steak Strips with Grandmother's Demi-Glace SauceGreen Papaya in Simple Syrup with CheeseCHAPTER THREE: VEDADOCafé LaurentCafé Laurent-Style Fried PlantainsCaramel CakeCalifornia CaféCuban SandwichChard and Egg Stir-FryTropical ShrimpEl AtelierSalmon Roll with EggplantTomato Terrine with ProsciuttoAlmond Pesto SauceSmoked Salmon with Pesto Cream CheeseDuck à l'OrangeRatatouilleLeg of LambOctopus SaladMalanga FrittersSurf and TurfEl LitoralSerrano Ham Croquettes with Four-Cheese SauceFour-Cheese SauceFried BeefSweet Guava Shells with Cream Cheese and Guava SyrupLime Meringue PieEl CocineroJapanese SaladMini CheeseburgersCHAPTER FOUR: MIRAMARLa Cocina de LilliamHomemade BreadTuna BruschettaSeafood PaellaFish StockÉliteMixed Green SaladBruschettaFisherman's PastaCHAPTER FIVE: JAIMINITAS ("FUSTERLANDIA")Fusterlandia CakeCHAPTER SIX: VIÑALES PINAR DEL RÍOFinca Agroecologica el ParaisoAnti-Stress DrinkFlanCHAPTER SEVEN: CIENFUEGOSVilla LagartoGreen Plantain ChipsVegetable SoupShredded BeefRoasted Pork with Rice Mixed with BeansCHAPTER EIGHT: TRINIDADSol AnandaShredded or Pulled PorkGlazed FruitsDavimartMixed Seafood GrillGrilled FishChocolate Covered BananasCHAPTER NINE: COJIMARAjiaco CaféVegetable EmpanadasAjiaco StewFresh Fruit CocktailFrozen MojitoRice Pudding with Mojito GranitaCHAPTER TEN: CUBAN BEVERAGESClassic DaiquiriHemingway DaiquiriClassic MojitoSimple SyrupDuPont SpecialCuba LibreCubanito CocktailVigía CocktailLa Guarida CoffeeRECIPE INDEX