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Visitors to Havana have often come
away with th('( pleasing impression that
the moro crabs and the rice and chicken
eaten there were unique and very much
worth while-to say nothing of the
wonderful cocktails based on Bacardi
rum, or the entrancing refrescos made
with the juice of fantastic fruits.
Still, I am told, no one has been
kind enough to tell them how they are
made.
Cook books, to be sure, are as
numerous as pebbles on the sea
shore~
but, somehow there's always room for
another if it fills a need.
This very small one is only a first
aid manual for those who have tasted
and would "like some more" of the good
things partaken of during their stay in
Cuba, and a bird's eye view of a new
culinary field.
People who have not visited the
island must not imagine that the dishes
mentioned in these pages are the only
ones they will find on their hotel's bill
of fare. Quite the reverse. Cuban hotels
serve a cosmopolitan table: their chefs
are almost always French and the menus
of the Nacional. the Almendares, the
Sevilla Biltmore, the lnglaterra or the