WPB Magazine 2017 Summer Edition | Page 80

f e at u r e sto ry - discover cuba Cubans stand out for having a sweet tooth. Nothing beats the taste of a Flan Cubano [Cuban flan] with melted caramel, guava, or crushed coconut on top. There are many variations of the topping, but no matter what that may be, in all Cuban restaurants and bakeries it is the most common of all Cuban desserts. pa rt i i i might think are authentic Cuban recipes. Tres Leches [Three Milks Cake], a very popular dessert all over Florida, is an example. Originally a Nicaraguan delicacy, but adapted to Cuban tastes, has gained great popularity in American restaurants where patrons mistakenly think is an authentic Cuban food. But Cubans have been able to adapt food recipes from other countries and make them so popular that people In the photo: the one and only The one and only Cuban Flan, as prepared by Havana Restaurant. Cuba has many desserts that are well loved but the ‘Flan’ (item on the left) is the favorite by most. Now that you have learned more about Ropa Vieja, Mojito, and Tres Leches, and as much of Cuban culture is relayed through its cuisine, maybe it is time to feast on some traditional fare with family and friends. There are plenty of Cuban food establishments in the Palm Beaches and all over the state where you can experience one of the world’s great comforts. With the relaxation on U.S. travel restrictions to Cuba, many Americans are trying to figure out how to go to the island and what to do once they get there. Meanwhile, there is no need to wait to experience authentic Cuban cuisine. Whether you’re in Calle Ocho in Miami or South Dixie Highway in West Palm Beach, I invite you to taste El Sabor Cubano. Buen apetito! wpbmagazine . com - 80 As we continue to explore and dis- cover the rich history, culture, and tra- dition of the Cuban people, don’t miss the next edition of WPB Magazine fall edition. We will be talking about Cuba’s best travel destinations & attractions, plus how to plan your trip to Cuba, what to see, and where to go. wpbmagazine • j u ly t h r u s e p t e m b e r 2017