A lengthy, coiled pastry resembling a car wheel on the streets of Cuba

Exploring the Cuban capital, you easily discover various unique vehicles and hidden shops along bustling streets, offering an array of seemingly ordinary pastries that are surprisingly delicious.

A wheel-like, coiled pastry rolls through the streets of Cuba

The beautiful country of Cuba not only attracts tourists with its sunny beaches but also offers incredibly enticing cuisine. If you haven't been to Cuba, reading online might mislead you into thinking it's just a mix of Spanish and African dishes, with packaged tamales, slow-cooked ropa vieja beef, meat-filled sandwiches, and more.

Wandering through the historic streets of Old Havana, strolling around small alleys, reaching the corner of Obispo-Mercaderes, you'll encounter an exceptionally unique street vendor with massive wheel-sized fried pastries. The pastry dough is finger-sized, spirally wound 5-6 times, forming a pastry roll with a diameter of at least half a meter.

The person frying uses metal tongs to press the rolled pastry into the hot oil, skillfully flipping it to ensure both sides turn golden brown. The enticing aroma attracts a crowd, leaving everyone salivating in anticipation.

The deep orange-hued pastry sways onto the table, he swiftly moves to the adjacent tray, cutting it into small segments, dusting sugar generously, dividing each wrapped package swiftly amid the chaotic rush of eager customers.

Taking a strand to your mouth, it's surprisingly crisp and irresistibly delightful. The dough's interior is silky-smooth, sweet.

Traditional Cuban churros demand a mixture of dough with goat milk, salt, boiled to a pliable mass over the fire, then rolled into long strands and fried.

This mobile vending cart has a dough squeezing machine attached directly to the frying pan, resembling a large pump tube with a sharp, saw-toothed nozzle pointing down. The vendor opens the top lid, presses in the dough, and with each squeeze, a stream of dough flows out.

Observing the old lady present a tray of coquitos-acaramelados, all small round balls coated in shiny copper-colored caramel, skewered on tiny sticks, everyone assumes they're Vietnamese orange cakes. The delicate, sweet, and coconut-filled shells are irresistibly satisfying.

The preparation of this dish is incredibly simple—just coconut cream mixed with a bit of cornstarch, syrup, a touch of flavoring, molded into rounds, left to set, then dipped into a sugar cane syrup caramel straight from the rustic Cuban countryside. The result is a dazzling layer that leaves distant guests enamored for a lifetime.

Exploring Havana, one easily stumbles upon various street vendors or tucked-away shops in bustling lanes, offering a diverse array of seemingly ordinary yet exceptionally delicious pastries.

Fried potato dough stuffed with meat, papa rellena, is an unforgettable experience. The round, crispy exterior made from mashed potatoes is fried to perfection. The filling, a mix of lamb, chicken, or beef with onions, olive oil, tomato sauce, and chili, bursts with exquisite flavors.

Papa rellena is a delight for breakfast, lunch, or an afternoon snack – consistently delicious. Many upscale restaurants not only appreciate it but also include it on their banquet tables.

Empanadas – fried folded pastries found worldwide, but the ones in Havana carry the distinct flavor of Cuba. Depending on the filling, they are named differently: empanadas de queso – cheese-filled pastries, empanadas de carne – meat-filled pastries.

Mashed and fried malanga – frituras de malanga – is a unique treat. Malanga, similar to Vietnamese water yam, is a lengthy root filled with starchy goodness. Cuban homemakers meticulously grate and blend it with various spices, shape it into small patties, deep fry until fragrant, resulting in a crispy delight. Frituras de malanga are as prized as fresh shrimp on the streets of Havana.

First-time visitors to Havana are often treated to the irresistible crunch of chicharron, twisted into small, shrimp chip-like pieces. Each bite resonates with a satisfying saltiness, leaving them constantly craving more, curious about the secret behind its deliciousness.

Crispy chicharron, renowned in Cuba, is a must-buy for anyone visiting. If lucky, you might encounter street chefs frying chicharron, leaving you in awe. The pork skin, deep-fried to perfection, expands like giant rice paper crisps.

In Cuba, sugarcane is a culinary treasure. Sugar cane tuna, a common delicacy, is carefully grilled to absorb the sugarcane's essence, creating a fragrant and luscious aroma. Paired with moros y cristianos, the quintessential Cuban rice and black beans dish, it's a harmonious match reminiscent of Liz Taylor and Richard Burton.

Sugar cane tuna, a regular feature on Cuban tables, is grilled to perfection. The carefully selected sugarcane, juicy and sweet, imparts its essence to the tuna. When paired with moros y cristianos, the result is a delightful flavor combination.

In the land of sugarcane, a glass of sugarcane juice, jugo de caña, is a sweet and refreshing elixir, providing relief from the scorching heat for weary travelers.

Our grandparents used to say, 'Travel broadens the mind.' In Cuba, especially in Havana, you'll experience an array of exotic, delightful, and enchanting dishes that captivate the heart.

Source: Dương Văn Minh Lộc/Tuổi trẻ

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