The Flavors of the Week by Jessica Heavner

I am a very picky eater. There are no questions about this fact. Naturally, one thing that made me nervous about my trip to Cuba prior to takeoff was what I was going to eat. I assumed I would be stuffed with spices and peppers along with the large amounts of meat sure to be served. I was quite surprised when I arrived and my first meal was salmon stuffed red snapper with nothing extravagant or weird. This is similar to the type of food I would eat at home! This was at a restaurant who commonly serves tourists, so I was still wary of what I would consume for nourishment throughout the rest of the trip.


My first trip into a paladar was on the second day of our trip. A paladar is a self-run restaurant commonly set up inside of tenant’s homes. They were created as an alternative to the state run restaurants with high prices designed to serve tourists. They give tourists a more homemade dish, and a closer look at the Cuban reality.


Paladars have always been a factor in Cuban dining. It wasn’t until the early 1990’s that the government recognized them as restaurants and not a violation of the law. They offer a supplemental income in addition to the wages one may earn at at their daytime job. They originally operated as family units, and while some paladars still do, some staff other Cubans for various jobs, ranging from bartending and cooking to marketing on the streets.

I enjoyed the best food of my trip to Cuba in these paladares. We made new friends, tried new dishes, and discovered a Cuba that may not have been seen as easily in the more tourist restaurants. For anyone travelling to Cuba in the future, I recommend spending time looking for paladares. Walk down any street, and you will likely encounter an individual employed by a paladar looking to lead you in the right direction!

-Jessica Heavner