Since its beginnings, the Cuban cuisine has been the result of the confluence of factors that allowed the formation of the nationality in the 19th century: the mixture of the Spanish, Aboriginal, African customs and the later influence of Asian and Yucatecan migration.

Among the traditional dishes of this region, we can find “el mollete”, spaghettis Vita Nouva, from San José; “la hayaca” from Quivican, the Jamaca pancake; “la paella” and seafood from Batabanó; El Congo butiffarra and the Roca Azul chicken grillé from Madruga. So, it is compulsory to taste the pina colada cocktail at Peñón del Fraile by foreigners and national visitors.Read more...