Do you think that a return to traditional Cuban cooking is needed at this time?
It’s not a question of returning. We are always overusing the term return. I think that what we need to do is get it going. And it is the mission of professionals who are doing the cooking today, the artists who are making cuisine today at their little space by the stove; we should always remember that. It is a crime against nature to want to replicate the cooking of another country and forget about your own. We should never forget our roots. Do you think that a return to traditional Cuban cooking is needed at this time?
Squid in red wine
Ingredients
olive oil / 25 ml
clean squid / 200gr
diced onion / 1
diced green pepper / 1
large cloves of garlic, sliced / 5
honey / 15ml
paprika / 5g
tomato paste / 15 gr
red wine / 30ml
Salt and pepper to taste
Preparation
Cut the squid into rings. Sprinkle it with paprika, salt and pepper. In a frying pan, heat the oil well and add squid rings, garlic, onion and green pepper. Fry lightly for a few minutes and add tomato paste. Remove and add honey little by little. Add wine and let it absorb a little bit. Add more salt and pepper if needed. Serve hot with vegetables.
Veimar N. Loyola Fonseca
(August 1973). Graduated from the Sergio Pérez school of protocol in 1994. Began professional career at the hotel El Viejo y el mar. Two years later, he began working at the restaurant La Torre. Spent one year in continuing education in France. Was chef at the restaurants Don cangrejo and La Casa Española. Holds the title of Executive Chef of CIMEX. Currently works as chef at the restaurant La Imprenta. For the last five years, has hosted the TV program El arte del Chef (“The Art of the Chef”). This month, he will launch his book La cocina de un cubano (“A Cuban’s Cookery”) at the Havana International Book Fair.
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