>> LAST WEEK IN AN INCREDIBLE
TRIP TO CUBA I HAD A
HOME-COOKED CUBAN MEAL AND SAW
PEOPLE STANDING IN FOOD
LINES.
MARVELED AT THE CUBAN
RESOURCEFULNESS AND LEARNED TO
MAKE A DACQURI THAT BLENDS
2,000 A DAY.
THERE IS MUCH MORE TO SEE AND
TASTE ON THIS "SO FLO TASTE"
ANGOLA.
CUBA.
THIS IS HAVANA, COULD CUBA.
THIS COUNTRY HAS BEEN KEPT
FROM MOST AMERICANS.
I HAVE COME HERE TO LEARN
ALONG WITH YOU ABOUT ITS FOOD.
I AM CHEF MICHELLE BERNSTEIN.
JOIN ME FOR THE SIGHTS AND THE
SOUNDS AND OF COURSE THE
TASTES OF CUB.
JOIN ME FOR "SO FLO TASTE" IN
CUBA.
>> HAVANA IS THE SAME DISTANCE
AS MIAMI IS, BUT MORE KNOW
ABOUT THE DUMB BOW RIDE THAN
THEY KNOW ABOUT CUBA.
THAT'S WHY I HAVE COME ON MY
FIRST TRIP TO EXPAND MY FOOD
WORLD.
THIS IS ONE OF THE BEST
RESTAURANTS AND JUST LIKE
SOUTH BEACH IT TOO CATERS TO
TOURISTS.
FEW CUBANS COULD AFFORD IT.
THEIR INCOME AVERAGES PER
MONTH.
>> THEN THERE ARE PLACES LIKE
THIS.
>> THIS IS THE CUBAN
[INAUDIBLE] MADE POSSIBLE BY
THE CONTROL.
THEY ARE TYPICALLY
FAMILY-OWNED RESTAURANTS WHERE
THE FOOD IS SERVED IN THE HOME
WITH GOVERNMENT APPROVAL.
THEY RANGE FROM VERY, VERY
MODEST LIKE THIS ONE TO MUCH
MORE STALE LISH RESTAURANTS -- STYLISH RESTAURANTS.
>> THIS IS WHERE ALL OF THE
LOCALS COME.
WE JUST HAPPENED UPON THIS
INCREDIBLE SPACE.
THIS IS HER KITCHEN AND PEOPLE
COME IN.
[SPEAKING SPANISH].
SHE CHOOSES WHAT SHE MAKES FOR
THE DAY.
[SPEAKING SPANISH
SHE HAS BLACK BEANS AND RICE
ALREADY MADE AND SHE CHOOSES
THE PROTEIN OF THE DAY AND
THIS IS WHAT SHE IS MAKING FOR
US TODAY.
[SPEAKING SPANISH
SHE IS COOKING THE PORK STEAK
IN AN OIL THAT IS FLAVORED
WI SAUTED ONIONS AND A
LITT VINEGAR SO IT HAS
TONSESSES OF FLAVOR.
THE SMELL THAT I COMING OUT
IT ALREA HAS SO MUCH INSANE
AROMA TO I
IT IS A 12-HO WORK DAY FOR
BARBARA.
SHE LEAVES AT 6:00 IN THE
EVENIN
SHE COMES THAT EARLY JUST TO
GET READY FOR LUNCH AND
DINNER
SHE LIVES RIGHT BY I
>> THAT'S HI.
THIS BEAUTIFUL DISH IS 25PESOS
THAT IS EQUIVALENT TO ABOUT A
DOLLAR.
LET ME SAY IT AGAIN.
BARBARA COOKS HERE SEVEN DAYS
A WEEK IN THIS SPARSE KITCHEN
AND SERVES HER FOOD IN THIS
LESS THAN SPARSE DINING ROOM.
SHE IS MY HER
WE ARE 15 OR 20 MINUTES
OUTSIDE HAVANA AND IN AN AREA
CALL [INAUDIBLE].
THERE ARE RESIDENTS AND
CHILDRENS AND CARS AND THEN WE
COME TO THIS CAFE.
LET'S GO I
THIS IS A SMALL DINING ROOM,
BAR AND GOOD FOOD.
UNLIKE OTHER RESTAURANTS IN
HAVANA OUTSIDE HAVANA YOU DO
FIND CUBANS ENJOYING A MEAL
INCLUDING THIS WOMAN WHO IS
CELEBRATING HER 102nd
BIRTHDAY.
LET'S GET OUT OF THE DINING
ROOM AND GO WHERE I AM MORE
COMFORTABLE.
BACK IN THE KITCHEN.
THE FOOD IS BEAUTIFUL.
THIS IS CHEF DOUGLAS
RODRIGUEZ'S FAVORITE
RESTAURANT.
[SPEAKING SPANISH
HE SAID EVERYONE THAT COMES
HERE HE GIVES THEM THE COOK
BOOKS.
EVERY PIECE OF EQUIPMENT HERE
EXCEPT ONE SMALL PIECE IS
ARTISNAL.
THESE ARE PUT TOGETHER BY
INCREDIBLY TALENTED,
OBVIOUSLY, PEOPL
LOOK AT THIS STOVE.
YOU CAN BUY ANY OF THIS
THAT'S SOMETHING IS THAT IS
VERY CHARACTERISTIC OF THE
TASTE OF THEIR FOOD.
IT IS VERY NATURAL AND VERY
CLEA
[SPEAKING SPANISH
IT COMES FROM U.S. TO EAT
IT IS A FISH FROM THE SEA.
ONE OF THE MOST APPRECIATED
AND LOVED DISHES FROM THE
HOUSE.
IT IS OCTOPUS
THEY ARE USING A BOTTLE OF
RUM.
THAT'S ONE OF THE SECRETS TO
THE CASSEROLE IS THE FACT HE
USES RUM
HE SALTS AND PEPPER ITSELF AND
KEEPS IT SEPARATE.
HE STARTS OFF WITH THE LOBSTER.
[SPEAKING SPANISH
AS IT COOKS HE WILL CHOP UP A
LITTLE BIT OF TOMATO.
ALWAYS TRYING TO USE THE MOST
ORGANIC, NATURAL INGREDIENTS
[SPEAKING SPANISH
>> FIRST GOES TO THE SAINTS
AND NEXT GOES INTO THE DIS
THERE IS A LITT SUGAR AND HE
SAID TO BALANCE OUT THE ACID
YOU LET IT COOK FOR ABOUT FIVE
MINUTES.
THE FOOD FROM CUBA COMES FROM
SPAIN AND COMES FROM AFRICA
WHICH IS WHY THEY HAVE OKRA
AND THE FLAVORING.
THE CHOR SWRI ZO CHORIZZO
HE USES THE FAT FROM AND THE
EXTRA VIRGIN OILS AND THE
FLAVORS COME FROM ALL OVE
BEAUTIFU
YOU -- NOW HERE IS SOMETHING
YOU DON' USUALLY IS
GRAFFITI.
WELCOM
>> ALL RIGHT, GRACIAS.
>> WHEN "SO FLO TASTE IN CUBA"
RETURNS I AM QUESTION
QUESTIONING ONE OF THE BEST
CHEFS IN HAVANA.
>> YOU CAN TELL HIS PALLET IS