Baracoa, known for its seafood, coconut, banana and cacao, stands out amongst Cuba’s generally plain cuisine.
Rocío and I enjoyed breakfasts and multiple dinners prepared by our hosts on our December 2016 stay. Casa Fernando prepared good food despite the limited ingredient availability.
For dinner we had choices of chicken, fish or prawns. This was usually preceded by soup and accompanied by salad and rice, bread or chips. Continue reading