Food

In the tumultuous 1960s, our Cuban emigrant family found themselves in the heart of the Bronx, New York City, embarking on a journey that would blend two worlds through the prism of food. Our adjustment to life in this bustling American metropolis was marked by a delicate dance between the familiar and the novel, all while preserving the essence of our beloved Spanish-Cuban cuisine. 

At the heart of this cultural fusion was the dinner table, where aromatic Cuban dishes like arroz con pollo (chicken and rice), pernil (roast pork shoulder), ropa vieja (literal translation is “old clothes”, a delicious shredded beef dish), plantains  and picadillo (savory ground beef dish) continued to grace meals. Yet, alongside these beloved staples, hamburgers, hot dogs, and pizza began making appearances, slowly but surely. It was a culinary adventure that mirrored our journey into a new life—one that celebrated both our native heritage and the embrace of American culinary traditions. 

As our family savored each bite of a juicy burger or the gooey delight of a New York-style pizza slice, we all realized that, in this amalgamation of flavors, we were not just nourishing their bodies but weaving the threads of two cultures into a rich tapestry of our very own unique identity in the vibrant melting pot of New York City.  As newly arrived Cuban immigrants in the 1960s, my parents were very intent on exposing the children to many aspects of our heritage, starting with food.