"SO FLO TASTE" IN CUBA.
TO A VISITOR HAVANA LOOKS LIKE
A MOVIE FROM THE 1950s.
IT IS THE CARS WE ONLY SEE AT
CUSTOM CAR SHOWS ARE
EVERYWHERE IN CUBA.
MY HUSKER DAVID, IS -- MY
HUSBAND, DAVID IS WAILED ABOUT
THESE CARS.
THEY ARE MIDCENTURY MONSTERS
BROUGHT HERE BEFORE CASTRO
SHUT IT DOWN AND BEFORE THE
REVOLUTION IN 1959.
>> WE ARE IN A 1957 FORD
CONVERTIBLE EXAMINE IT IS
SMOOTH .
KEEPING THESE CARS ON THE ROAD
AND RUNNING IS A TRUE TEST OF
INGENUITY.
WE SEE THE TRAITS HERE OFTEN.
NOW BACK TO THE KITCHEN IN
HAVANA.
>> THEY MAKE THEIR SORT OF
CUBAN-STYLE OF A COUPLE OF
DISHES AND THEN SHE WENT
REALLY CUBAN FOR THE REST OF
THE DISHES WE ARE MAKING
TODAY.
WE HAVE A PORK IN THE OVEN
THAT HAS BEEN IN THERE SINCE
LAST NIGHT AND WE ARE GOING TO
MAKE AS WE LAKE TO SAY
FRIJOLES OR BLACK BEANS AND
WHITE RICE.
SHE HAS YUCCA AND WE MAKE A
MOJO THAT HAS PORK FAT, GARLIC
AND A LITTLE LIME.
I WILL CALL OUT THE TOP AND
THE BOTTOM OF THE BEE
>> THE THING THAT IS LEFT OVER
FROM THE MARKET WHICH ARE
POTATOES WHICH ARE IN HIGH
DEMAND IF THEY ARE LEFT OVER
IN THE MARKET WE WENT TO TODAY
, THEN THEY SELL THEM IN THE
OTHER MARKET, THE MARKET THAT
USES THE RATIONS.
AND THEY ARE USUALLY SOLD A
CERTAIN AMOUNT PER FAMILY OR
GIVEN.
LIZB THE H IS -- LIZBETH IS
THE SECRETARY TO THE BOARD IN
CUBA.
SHE IS BUSY.
SHE TAUGHT THEM HOW TO COO
SHE SAID SHE TAUGHT THEM BY
TELEPHONE HOW TO COOK BECAUSE
SHE GETS BUSY.
[SPEAKING SPANISH].
>> SHE HAS BECOME AN EXPERT ON
STEWS AND SOUPS.
FUNNY.
[SPEAKING SPANISH
>> I CAN'T BELIEVE I AM IN
CUBA MAKING BLACK BEANS.
I HAVE BEEN WANTING TO COME
HERE TO SEE HOW THINGS ARE
DONE THE RIGHT WAY.
LIZBETH WAS TELLING ME
CONDIMENTS, HERBS AND SPICES
REALLY JUST GOT HERE ABOUT
FIVE OR SIX YEARS AGO AND THEY
HA BODEGAS WITH HERBS AND
SPICES, BUT NOBODY KNEW HOW TO
USE THEM.
SO THEY WOULD SELL THEM AND
ABOVE IT WOULD HAVE THE NAME
AND NEXT TO IT WOULD SAY YOU
CAN USE WITH -- THIS, THIS,
THIS AND THIS.
HE THE DIDN'T KNOW HOW TO USE
IT.
JUST A FEW YEARS AGO THEY USED
ROSEMARY AND THYME.
THEY ONLY GOT THEM NATURAL.
THEY NEVER SAW THEM DRY.
SHE LOVES IT AND IT IS GETTING
INTO A LOT OF HER COOKING.
SO SHE IS ACTUALLY USING ALL
OF THE SOAKING LIQUID FROM THE
BLACK BEANS TO COOK HER RICE.
THAT I HAVE NEVER SEEN
BEFORE.
[SPEAKING SPANISH
>> MY GOODNESS WE ARE IN CUBA
AND USING A PRESSURE COOKER.
THERE IS NOTHING BETTER.
SO AWESOME.
[SPEAKING SPANISH
>> FOLKS, IT DOESN'T GET ANY
BETTER.
ROAST LEG OF PORK IS JUST
BEAUTIFUL.
[SPEAKING SPANISH
>> FIRST IS THE RED BELL
PEPPER
>> AND [SPEAKING SPANISH
>> AND THAT IS THE FAT FROM
THE PORK.
IT IS ALL OF THE RENDERINGS.
THE PORK WAS RUBBED WITH
OREGANO, SALT, LIME AND SOUR
ORANGE
THAT'S H HUMAS THAT SHE HAS
MADE
SHE PUREES IT.
[SPEAKING SPANISH].
>> AND THEN SHE ADDS
MAYONNAISE.
THAT'S HER SECRET WEAPON.
SHE IS ADDING FRESH ITALIAN
PARSELY AND SMALL DICED YELLOW
ONION FOR CRUNCH.
THERE IS NO FOOD PROCESSORS
AND NO DISHWASHER.
THE REFRIGERATOR IS IN THE
OTHER ROOM.
YOU KNOW WHAT, SHE MAKES DUE.
SHE GETS WHAT SHE CAN GET AND
SHE MAKES WHAT SHE CAN, BUT
LOOK HOW BEAUTIFUL.
SHE IS MAKING ART OUT OF SO
FEW INGREDIENTS.
I GUESS THAT'S HOW IT IS
HERE.
YOU MAKE DO WITH WHAT YOU
CAN.
IT IS OVERWHELMING.
IT IS SAD, BUT AMAZINGLY
JOYOUS TO SEE HOW PEOPLE CAN
DO SO MUCH WITH SO LITTLE.
SHE IS TOPPING T RICE.
>> THAT'S A LOT OF PORK
GOODNESS
GARL AND GARLIC AND
OREGANO.
[SPEAKING SPANISH
>> YOU CAN'T REALLY PLAN A
DINNER.
YOU DON'T SAY THIS IS WHAT I
WANT TO MAKE BEFORE I GO TO
THE MARKET.
YOU REALLY HAVE NO MARKET WHAT
YOU WILL FIND.
>> YOU PUT IT OVER THE PORK
AND THEN PUT IT IN THE OVEN TO
WARM I
>> I WANT TO INTRODUCE YOU TO
CHEF EDDIE.
CHEF EDDIE IS THE PRESIDENT OF
THE CULINARY SCHOOL HERE IN
CUBA, IN HAVANA.
WE ARE EXCITED TO HAVE HIM
HERE FOR DINNER TONIGHT
WE ARE IN THE PRESENCE OF A
TYPICAL CUBAN DINNER WITH A
LITTLE TOUCH OF LEBANES.
>> THEY ARE COOKING ANYTHIN
I AM THANKING HER FOR WORKING
SO HARD.
SHE HAS WORKED FOR THREE DAYS
ON THIS.
[SPEAKING SPANISH
[
>> THE SME LIKE THE MOTHERS
COOKED I
AND THAT IS THE BASE OF THE
CUBAN COOKING
[SPEAKING SPANISH].
MORE THAN 50% OF THE FOOD HERE
IN CUBA WAS FRIED.
NOW THEY ARE TRYING TO FIGURE
OUT OTHER WAYS OF COOKING
THINGS TO TAKE AWAY THE FAT.
I WANT TO THANK ALL OF YOU FOR
BEING HERE WITH ALL OF US.
I WANT TO THANK ALL OF YO.
[SPEAKING SPANISH].
I STI HAVE TO FIND MY CUBAN
COFFEE.
DON'T GO AWAY.
NEXT I WILL CHECK OUT A YOINT
AND COCKTAIL MADE FAMOUS WHEN
WE RETURN TO "SO KNOW TASTE"
IN COULD YOU --" SO FLO TASTE"