f e at u r e sto ry
-
discover cuba
1950s originated in cafeterias catering to Cuban workers in
Tampa and Key West, two early Cuban immigrant communi-
ties in Florida. Later on, in the mid-1960s, it became famous
in Miami, as the Cuban exile community grew in population
and status.
-
pa rt i i i
In the photos: Havana’s Papas fritas.
Potatoes are one of the most common ingredients used in Cuban food.
At the bottom, a cup of Cuban coffee. It is served at the end of a meal in
tacitas (tiny cups) that are smaller than demitasse cups. Cuban coffee is
strong and sweet, more akin to an Italian espresso than American coffe e.
In West Palm Beach, there is a large Hispanic community,
and the majority are Cubans. There are two signature restau-
rants representing the best of the Cuban culinary traditions
— Havana Restaurant and Don Ramón Restaurante & Social
Club.
Like most Cuban restaurants, Havana has an interesting
story. This family business was founded by Roberto Reyes,
his daughter Martha, and her husband Rafael Perez. With
hard work and a lifetime of Roberto’s traditional Cuban
recipes, Havana has been a landmark in West Palm Beach
since 1993. The restaurant recently underwent a makeover.
Its new facade truly depicts the beloved 1950s era that
Cubans often reminisce.
“God has had his hand in this business,” said Havana’s
marketing director, Vanessa Reyes, granddaughter of
Roberto Reyes. But she admits that a family business is a
tough business, as it is none stop. “But this is our commu-
nity,” Reyes said. “And serving Cuban food is our business.
Cuban food is different! It’s so good!” Why, I asked. “It’s our
flavor. It’s our music!” She replied. And I concurred. Reyes’
favorite Cuban dish is the Ropa Vieja, something else we
have in common.
wpbmagazine . com
78
wpbmagazine
•
j u ly t h r u s e p t e m b e r
2017