Cuba has a remarkable history. Consider that Havana was a diverse, multicultural, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world, from Spain and the Americas, to Africa, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.—–
Crema de Vegetales
A warming soup of vegetables reflecting Cuba’s mixed African and Spanish history, seasoned with garlic, onion, cilantro and parsley.
Tostones & Pico de Gallo
Crispy, twice-fried plantains, a Cuban classic, served with a zesty pico de Gallo fresh tomato salsa.
Ropa Vieja
Often considered the national dish of Cuba, ropa vieja translates to “old clothes,” evoking the long, thin strips of pulled beef used in the dish. A resourceful use of cuts like brisket, it’s slow-cooked in a tomato-infused sofrito with garlic and spices until very tender, and often garnished with peppers or olives.
Masas de Cerdo & Mojo Criollo
Chunks of marinated pork are fried until caramelized and slightly crispy. These rich, succulent morsels highlighted by mojo criollo, a bright, tangy sauce of naranja agria (sour orange, a Cuban citrus fruit somewhere between an orange and a lime) with plenty of garlic, herbs and onions.
Moro Rice & Yuca Frita
Congri is a traditional Cuban dish, a mix of black beans and white rice nicknamed Moros y Cristianos after the intertwined histories, cultures, and conflicts of the Moors and Christians in Andalusian Spain. Yuca (aka cassava or manioc) is a root vegetable native to South America and widely cultivated in tropical regions. A staple food source for many Indigenous peoples, yuca also became a key ingredient in the cooking of enslaved Africans in Cuba. Fried until golden, with a crispy exterior and soft interior, they remain a popular snack and side dish throughout the Caribbean.
Casquitos de Guayaba & Buñuelos Cubanos
Casquitos means “little helmets” in Spanish, referring to the appearance of the halved and hollowed guavas in this dish. This traditional Cuban recipe combined local ingredients with colonial Spanish techniques for preserving fruit by simmering in a sugar syrup with spices. The small, sweet cups are filled with a cream cheese for rich and decadent dessert. Buñuelos Cubanos are delightful, crispy donuts made from cassava & sweet potatoes flavoured with cinnamon and anise.
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$89 +HST
BOOK NOW: https://thedepanneur.ca/event/supper-club-a-lo-cubano-by-chef-fayad-martin-with-live-cuban-music-by-papalote/
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Fayad Martin is a professional Cuban chef with over 20 years of experience, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana, Cuba for many years, and is now bringing his skills, warmth and hospitality to Toronto through pop-up and private dining events across the GTA.
havanacheftable.com | @HavanaChefTable
Papalote is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno, with its seductive blend of folkloric poetry and complex rhythms
@papaloteband
Event Venue
The Depanneur, 184 Spadina Ave, Toronto, ON M5T, Canada,Toronto, Ontario
Tickets
