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Moro crabs.
PaI_!ned spring chicken
with string beans.
Bananas in
tentaci6n.
Guacamole salad.
Guava paste and cream cheese.
Stuffed ag'uacates.
Pargo a la criolla.
Giiines potatoes, maitre d' hotel.
Empanadas.
Guanabana ice.
Grape fruit cocktail
Broiled lobster, Tartar sauce
T amal en cazuela (soft tamal)
Lettuce and cucumber salad.
Mameys.
A very typical and familiar almuerzo.
Picadillo, rice and revoltillo (Cuban
scrambled eggs),
with fried plantains, ripe and green.
Little parg'os a la minuta.
Water cress salad.
Toasted coconut dulce.