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- Written by Yuset Puig Pupo
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In the rural landscape of El Cornito, the children's voices of the Cantos de Colibrí space garnered applause at the Cucalambeana Fiesta. The performance of "La Calabaza," for example, enlivened the audience, proud of the young faces who so gallantly defend the most authentic guajiro repertoire.
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- Written by Yelaine Martínez and Yuset Puig
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Spaces such as the Catauro de la Décima and the Bohío Campesino are among the greatest defenders of tradition at the Cucalambeana Fiesta, which opened this Saturday at the El Cornito Farm.
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- Written by Yelaine Martínez Herrera / Photos: By the Author
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 50 students recently graduated from a confectionery and bakery course. |
Traditional cuisine is an important part of our identity. We may not be fully aware of it, but those coconut sweets our grandparents make, those corn dishes, and so many other delicacies bear the marks of several generations, from recipes brought from Africa that survived the era of slavery to others whose origins date back to primitive communities.
Las Tunas, Cuba.- Aware of these treasures, and despite the shortages we face, the Las Tunas Culinary Association wants us to remember our roots and, through courses, festivals, and other initiatives, disseminate knowledge. 26, also “greedy” for this information, investigates the matter.
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"Las Tunas is a land of flavors, but sometimes we forget that. Rice with peanuts is one example; it is rarely seen in homes, yet it is a typical dish from Las Tunas and a delicious one at that. There is also rice with corn, and we cannot forget caldosa, which even adds flavor to celebrations of Cubans abroad," says Carlos Enríquez Ramírez Espinosa, president of the Las Tunas Culinary Association, which belongs to the Federation of Culinary Associations of the Republic of Cuba (FACRC in Spanish).
Ramón Hechavarría Nápoles, vice president of that institution here, adds: "In Puerto Padre, we have chafaleta, which is very popular and has even inspired poetry. There is also enyucado, a fish stew enriched only with yuca, which originated at the San Manuel sugar mill, now the Antonio Guiteras mill. It used to be prepared by sugar cane workers, such as Haitians."
 From left to right, Carlos, Daily, and Ramón, leaders of the Las Tunas Culinary Association. |
Nápoles also mentions congoja, a traditional dish from Manatí, which has won awards at all levels, according to him. "It is made with red beans, which must acquire a texture similar to that of a stew, but without breaking up the beans. Then, at the same time, a pork fricassee is prepared, and the meat is mixed with the bean stew.” He assures us that “Las Tunas is one of the provinces that most enjoys Cuban Creole food, which has been a National Cultural Heritage since 2019. We have seen this at the Cucalambeana Fiesta and other events."
Daily González Chery, vice president of the Las Tunas Culinary Association, comments on how the institution contributes to spreading knowledge. “In our courses, we always emphasize Cuban cuisine. We want students to take it home and pass on that knowledge. We also teach about Cuban and international cuisine. Classes include specialties such as confectionery, baking, lunch, salsa, grilling, butchery, and others.”
Over the weekend, the First Provincial Confectionery and Bakery Festival was held in front of the Reymar restaurant, with a competitive nature.
Those interested in learning about these and other delicacies can visit the institution's headquarters, located above the La Fuente de las Antillas ice cream shop.
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- Written by Dayana Menzoney and Yuset Puig / Photos: Rey López and Courtesy of the interviewee
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The Sugar Company brought to Manatí an emporium of resources still lingering inside the pine-wood and tin-roofed houses. In the heat of years gone by, of generations that are no longer here and of a culture as rich as it is tangible, the community project “Del Caribe Soy” writes in the land of Barbarito Diez, that it is forbidden to ignore traditions.
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- Written by Yuset Puig Pupo / Photos: Reynaldo López
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A voice from the audience awakens the dark theater. No instrument accompanies it. The song to the African spirits rises to the stage. It seems like a plea in a language of bygone times or an invitation to Haitian essences, as if tradition had suddenly materialized. There are no bells, candles, or altars... But, Petit Dancé is turning 100.
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