María Antonieta Jiménez, historian of the province of Sancti Spíritus: “in the culinary characteristics of each region, there is always one element in common: Cubanness”

María Antonieta Jiménez, historian of the province of Sancti Spíritus: “in the culinary characteristics of each region, there is always one element in common: Cubanness”
María Antonieta Jiménez, historian of the province of Sancti Spíritus: “in the culinary characteristics of each region, there is always one element in common: Cubanness”

Within the framework of the gastronomic event Sabor a Las Villas, we were able to exchange, exclusively, with who for decades has served as historian of Sancti Spíritus, María Antonieta Jiménez.

About the event he commented: “it has allowed exchange. He has highlighted the value of Cuban cuisine. It has highlighted the culinary characteristics of each region. For example, those from the eastern provinces brought typical dishes such as coconut with sweet potato with its variants and we from Sancti Spiritus prepare the same, we call it cafiroleta and we add lemon zest and/or cinnamon powder. They all have Cuban identity in common. Ways to care for the environment also emerge from the event.

“One of the town’s dishes in Sancti Spiritus is the well-known “pata y panza.” There was a man who was called “Rafael el mondonguero” who walked the streets with a rustic cart, with extreme cleanliness, selling his products. Corn flour, with or without meat, was very popular, as was the tamale in a casserole,” the historian said.

At the same time he recalled: “in the 70s, the Zaza reservoir, the largest in the country, was built and the consumption of fish was encouraged. There are several dishes, some earlier and others later, that are disclosed by the Culinary Association of Sancti Spíritus.”

Regarding the historical documentation of Cuban cuisine, the contributions of Professor Silvia, wife of Ciro Bianchi, stand out, who carries out excellent studies of Cuban cuisine and its origins.

Photo taken from Escambray.

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