Have you ever tried some frijoles dormidos, a ropa vieja with chicharritas, or a congri full of garlic and chicharrones? Have you ever sat on an africana, a mojito in your hand, to watch the sea and indulge in the tropical warmness, refreshed by the breeze? Yes, it sounds like a touristic brochure. Yet it is, beyond cliches, common ground for many Cubans. I won’t say it’s part of Cubans’ everyday diet, and in times of economic distress and meager menus, it has become rather the exception than the rule.