English translation: A weekend of Cuban food. This weekend we journeyed to Dover, Delaware to visit some of Phillip’s relatives (who happen to be Cuban). While we were there, we had the pleasure of trying a number of Cuban dishes. A very common Cuban dish is Arroz Moro, which is made by first making black beans and then combining the cooked beans with uncooked white rice and water in an oven-safe dish. Add some bacon and seasonings for flavor and stick it in the oven for a couple hours. A tasty snack food is chicharritas. These chips are made from green plaintains (which are not the same thing as bananas – they are much sweeter when cooked). A popular dessert item is Flan, which is a custard-like pie topped with a caramel sauce and when made right is like a taste of heaven.
We also got to witness the roasting (and subsequent eating) of an entire pig. Bacon anyone? Many years ago, the pig was roasted by digging a pit in the ground, covering the pig in giant banana leaves, and cooking it over wood coals. However, modern conveniences have updated the process somewhat. This weekend’s pig was roasted on top of 18 cinder blocks arranged in a rectangle with one open side. The pig was covered in aluminum foil, and the coals came from charcoal briquettes. Cooking an animal of this size also requires special metal racks to aid in flipping the pig. Mr. Piggy was seasoned using a secret family recipe and when it was done, it was tender, flavorful, and delicious.
