ERIKA: ONERIKA: A LAZY, SUNDRENCHED DAY IN HAVANA,
SWEETS ARE PEDDLED TO PARK GOERS.
THE CINNAMON CRUNCH OF A TOURO, -- CHURRO, REMINDER OF SPANISH
HISTORY.
UNDER COMMUNIST RULE, THE CUBAN PEOPLE STILL LACK A CHOICE WHEN
IT COMES TO BASICS LIKE FOOD.
ROUGHLY TWO THIRDS IS IMPORTED AND SHORTAGES ARE COMMON.
>> THE CHALLENGE I TO FIND THE BEST INGREDIENT PRODUCTS
EVERYDAY.
IT’S THE BIGGEST CHALLENGE FOR US.
ERIKA: HENRIQUE OWNS ONE OF THE MOST FAMOUS PRIVATE RESTAURANTS
IN CUBA.
THE LIKES OF BEYONCE AND MADONNA HAVE ALL SOUGHT IT OUT, DRAWN TO
DYING BECAUSE OF THE PRESENCE ON THE BIG SCREEN.
THE ACCLAIMED FILM "STRAWBERRY AND CHOCOLATE" WAS SHOT HERE.
HENRY K WAS HERE -- HENENRIQUE WAS HERE BEFORE ALL OF THAT.
>> LA BONITA WAS THE NAME OF THE HOUSE AND THE FILM.
WE HOPE THAT PEOPLE FEEL PROTECTED HERE WITH THE GOOD
FOOD AND FEELING.
ERIKA: CUBAN COMFORT FOOD IS ON THE MENU, PORK AND MIXED RICE,
BUT THE FAVORITES ARE SEAFOOD.
>> PEOPLE LOVE IT, THE SMOKED MARLIN TACOS.
ERIK WITH OUTDOOR SEATING IT’S ONE OF THE LARGER
RESTAURANTS.
GRADOS IS MORE INTIMATE A OUTSTANDING.
HE OFFERS TO SHARE HIS RECIPE FOR A TRADITIONAL STEW WITH A
TWIST, TYPICALLY MEET IS INCLUDED BUT HE’S MAKING A VEGAN
VARIETY.
BUT THE FLAVOR BASE IS THE SAM >> THE STAPLE OF THE FOO, IT’S
A SPANISH TRADITION.
ERIKA: HE SAYS FRUSTRATIONS RUNNING PRIVATE BUSINESSES IN
CUBA ARE SMALL COMPARED TO YEARS AGO.
>> WE WERE ABLE TO OVERCOME THE CHALLENGES SHE HAD.
I SEE IT LIKE A GAME COMPARED TO WHAT IT WAS.
WITH DISHES THAT OVERFLOW IN INGENUITY AND OPTIMISM.
>> CUBA IS A CHANGE IN COUNTRY AND MORE PRODUCERS ARE ABLE TO
DO THEIR WORK, THE GOVERNMENT ISSUING NEW LICENSES AND TRYING
TO BUILD NETWORK FOR ENTREPRENEURS TO WORK IN CUBA.
IT’S SOMETHING THAT I THINK IS WORKING.
ERIKA: HIS MESSAGE SPEAKS TO THE RESILIENCE OF THE PEOPLE WHO
CONSTANTLY WELCOME STRANGERS INTO THEIR HOMES AND BUSINESSES.
TO HIM, IT MAKES PERFECT SENSE.
>> IT’S KIND OF A RITUAL.
RITUALS ARE NOT ALWAYS UNDERSTANDABLE.
CUBA IS AN ISLAND AND WE TRULY ENJOY CONNECTING WITH PEOPLE
FROM OUTSIDE.
ANTHON ERIKA TOLD US THAT DURING THE STAY, A FEW TIMES
RESTAURANTS DIDN’T HAVE EVERYTHING ON THE MENU, BUT
THERE WERE ALWAYS DELICIOUS OPTIONS.
BACK TO THE OPTIONS OF PRIVATE RESTAURANTS, THEY STARTED
OPENING IN CUBA DURING THE 1990’S AND AT FIRST THEY WERE
SMALL, SIMPLE FAMILY-RUN BUSINESSES.
THEY HAVE SINCE GROWN IN NUMBER AN POPULARITY AND MANY ARE NOW
BIG BUSINESSES WITH