Spice up your palette.
Cuba’s climate produces a myriad of root vegetables and fruit, and meat is commonplace on the plate. A blend of Taino, Spanish, African and Caribbean spices and techniques, Cuban food is anything but bland.
The restaurants in Cuba fall under two categories: government or state owned and privately owned restaurants or “paladars.” On your people-to-people trip, you’ll experience both. A private restaurant is usually operated out of the owner’s back yard, creating an intimate experience. These owners put great care into their meals, typically spending about a week prior gathering all of their ingredients.