Apparently, the only place in the world that you can find cucurucho is on La Farola to Baracoa (or in villages within the mountains). It is made and sold by campesinos (farmers) in the region and sold on the side of the road. Our bus driver made a stop and we devoured our cucurucho cones in a hot minute.
Each cone is made with a mix of dried coconut, honey, papaya, guayaba, mandarin oranges and nuts, which are blended together over a fire and then stuffed into palm leaves.
The mix of smoky and sweet is like nothing I have ever tasted and it was DELICIOUS and completely unforgettable.
Ok, Cuba created mojitos. They are all over the place. But all mojitos are not created equal. I swear, you will not find another on the island like the one concocted by the doctors who run Casa Yamicel, the casa particular that we stayed at. They are known for them.
It is all about the yerbabuena (wild mint) that they use. It tastes more like oregano than the classic mint.
3) Pescado con Leche de Coco
This is a typical baracoense dish.
It is a fish fillet served in coconut milk with spices and veggies. It is both rich and light and seriously perfect on a rooftop with the warm wind blowing at night. We had this at our casa particular and at Restaurant Las Terrazas de Casa Nilson.
As mentioned before, Baracoa is also the chocolate capital of Cuba. There is a chocolate drink, chorote, that is ubiquitous throughout the city.
It is a mix of Baracoan cocoa, coconut milk, cinammon and bananina (plantain flour). It tastes like a silky, smoky, hot chocolate. It is so perfect at breakfast.
5) Bacán de Cangrejo
I adore crab and this dish is reminiscent of both Mexican tamales and Sri Lankan lamprais (minus the heat).
It is made with raw green plantain, crabmeat, egg, garlic, naranja agria (bitter orange) and spices, mashed together, cooked for over an hour and then wrapped in a banana leaf. It’s a no brainer.