Getting the lobster in Cuba was like a drug swap. We hopped in the car and headed to the coast to meet a man with the supply. We pulled up along side his car and both popped our trunks open. From there, my grandfather gave the lobster dealer ten dollars in exchange for the lobster. We put it in the trunk, and headed on our way.-Elena Ruiz
I can distinctly remember meeting my soon to be step grandfather, Tito, at the age of five as I helped him cheat in a game of UNO against my grandmother. Since he was unfamiliar with the game, I sat on his lap, pointed, and smiled at cards for him to play, and ultimately helped him win my grandma over. Before Tito came to America, he had been living in Cuba for 48 years. He moved to Oakland in 2000, where he met my grandma, Lola, through a friend. After knowing him now for 12 years I can definitely say besides Cuban music, food is Tito’s niche.
In the second grade Tito took Lola, my aunt Wendy and I to Cuba to meet the rest of his family. There we not only shared a living space with with his daughter, Dagneline, her step sister, Nunca, and a woman named Nici, but indulged in platanos (plantains), arroz congri (black beans and rice), and ensalada mixta (mixed salad).
However being nine years old, I couldn’t hold back the craving for cereal and milk. Wendy and I walked to the nearest market where we found a box of off brand frosted flakes, but no milk. When we walked back to our apartment I told Lola my struggle. She told me markets in Cuba hold some items, and I’d have to go to another market to find milk.
That is to say that Cuban food is mostly prepared from easily found ingredients, recipes that have been passed down from generation to generation, and nothing close to cereal and milk. Food can be considered hard to come buy in Cuba due to a time Cubans called the “special period” (which I will mention later) and their economy’s dependence on tourism. The embargo prevented other countries from trading with Cuba, without paying stiff fines and penalties or being run out of business. Due to the scarcity of food, the government had to set aside foods considered luxuries for tourists. Lobster and beef are illegal for Cuban citizens to consume in order to maintain the tourist industry. Yet the meal that satisfied me the most on our stay happened to be an illegal lobster dish, prepared by Tito himself.
In the second grade Tito took Lola, my aunt Wendy and I to Cuba to meet the rest of his family. There we not only shared a living space with with his daughter, Dagneline, her step sister, Nunca, and a woman named Nici, but indulged in platanos (plantains), arroz congri (black beans and rice), and ensalada mixta (mixed salad).
However being nine years old, I couldn’t hold back the craving for cereal and milk. Wendy and I walked to the nearest market where we found a box of off brand frosted flakes, but no milk. When we walked back to our apartment I told Lola my struggle. She told me markets in Cuba hold some items, and I’d have to go to another market to find milk.
That is to say that Cuban food is mostly prepared from easily found ingredients, recipes that have been passed down from generation to generation, and nothing close to cereal and milk. Food can be considered hard to come buy in Cuba due to a time Cubans called the “special period” (which I will mention later) and their economy’s dependence on tourism. The embargo prevented other countries from trading with Cuba, without paying stiff fines and penalties or being run out of business. Due to the scarcity of food, the government had to set aside foods considered luxuries for tourists. Lobster and beef are illegal for Cuban citizens to consume in order to maintain the tourist industry. Yet the meal that satisfied me the most on our stay happened to be an illegal lobster dish, prepared by Tito himself.
Enchilado De Langosta
Getting the lobster in Cuba was like a drug swap. We hopped in the car and headed to the coast to meet a man with the supply. We pulled up along side his car and both popped our trunks open. From there, my grandfather gave the lobster dealer ten dollars in exchange for the lobster. We put it in the trunk, and headed on our way.
When we got back to our apartment, the lobster was made in a tomato sauce that nicely complimented the fresh fish. With the texture of onions and bell pepper, the stew was the perfect goodbye meal to Cuba.
Before making this delicious meal, I sat down with Tito and asked him a couple of questions about the historical background of the Enchilado de Langosta.
When we got back to our apartment, the lobster was made in a tomato sauce that nicely complimented the fresh fish. With the texture of onions and bell pepper, the stew was the perfect goodbye meal to Cuba.
Before making this delicious meal, I sat down with Tito and asked him a couple of questions about the historical background of the Enchilado de Langosta.
Elena Ruiz: Why is food important in Cuba?
Tito Gonzalez: For Americans they eat what they like hamburgers, hotdogs, and french fries. The typical for Cubans are arroz moro, pork asado (roasted pork), frijoles negros, arroz blancos, juevos fritos, plantains,tostones, maduro. In Cuba we eat so we can live, we live so that we can eat.
ER: How did you learn to cook?
TG: I liked cooking. I cooked out of necessity. No one taught me, I asked my neighbors and family what they made and followed from watching them.
ER: What were your resources, where did you live?
TG: I lived in a town two hours away from Havana. We had a scarcity of food that we called the “special period” when we lost the support of Russia in 1995. So we ate anything we could. For example we took the peel of a banana, grated it, added eggs and tried to substitute it for other foods. We also took grapefruit, cut it on half, marinated it with garlic, onion and salt. Then we mixed it with flour and fried it. It was supposed to taste like steak. It clearly didn’t.
ER: What is the historical background of the food that we will be making today?
TG: In Cuba the people don’t eat lobster or shrimp since it’s for the tourists. The people didn’t have access to seafood in the past. In 2005 or 2008 the government started to let Cubans have lobster and shrimp again, but it’s very expensive. You can’t use Cuban convertible pesos, you have to have the other currency called CUC. [Without it you can’t buy the shellfish] Yet the people in Cuba are payed with Cuban convertible pesos, so it’s virtually impossible for them to buy shellfish.
ER: How does this food represent Cuban culture?
TG: Cuban cuisine is an influence of Spanish and African food. Since most of the slaves from Africa came from the coastal regions, they brought their culture, as well as their food culture to Cuba. The Spaniards introduced rice. They mixed it together and created Cuban food culture.
Tito Gonzalez: For Americans they eat what they like hamburgers, hotdogs, and french fries. The typical for Cubans are arroz moro, pork asado (roasted pork), frijoles negros, arroz blancos, juevos fritos, plantains,tostones, maduro. In Cuba we eat so we can live, we live so that we can eat.
ER: How did you learn to cook?
TG: I liked cooking. I cooked out of necessity. No one taught me, I asked my neighbors and family what they made and followed from watching them.
ER: What were your resources, where did you live?
TG: I lived in a town two hours away from Havana. We had a scarcity of food that we called the “special period” when we lost the support of Russia in 1995. So we ate anything we could. For example we took the peel of a banana, grated it, added eggs and tried to substitute it for other foods. We also took grapefruit, cut it on half, marinated it with garlic, onion and salt. Then we mixed it with flour and fried it. It was supposed to taste like steak. It clearly didn’t.
ER: What is the historical background of the food that we will be making today?
TG: In Cuba the people don’t eat lobster or shrimp since it’s for the tourists. The people didn’t have access to seafood in the past. In 2005 or 2008 the government started to let Cubans have lobster and shrimp again, but it’s very expensive. You can’t use Cuban convertible pesos, you have to have the other currency called CUC. [Without it you can’t buy the shellfish] Yet the people in Cuba are payed with Cuban convertible pesos, so it’s virtually impossible for them to buy shellfish.
ER: How does this food represent Cuban culture?
TG: Cuban cuisine is an influence of Spanish and African food. Since most of the slaves from Africa came from the coastal regions, they brought their culture, as well as their food culture to Cuba. The Spaniards introduced rice. They mixed it together and created Cuban food culture.
Ingredients:
1 Half of yellow onion
2-3 Inch slices of red and green bell pepper
1 Head of garlic
1 Tomato
1 Can of tomato sauce (salted)
3 Lobster tails
2-3 Tablespoons Vino Seco Golden Cooking Wine
1 Packet of Goya seasoning (Con Azafran)
5 dried chili peppers
1/2 a cup of genuine draft beer
2 tablespoons vinegar
1 Half of yellow onion
2-3 Inch slices of red and green bell pepper
1 Head of garlic
1 Tomato
1 Can of tomato sauce (salted)
3 Lobster tails
2-3 Tablespoons Vino Seco Golden Cooking Wine
1 Packet of Goya seasoning (Con Azafran)
5 dried chili peppers
1/2 a cup of genuine draft beer
2 tablespoons vinegar
Step 1: Prepare the veggies. Mince the garlic, dice the onion, and dice the bell pepper. Cut Your tomato into wedges.

Step 2: Wash off the lobster tails with cold water. Then divide the tails into 3 cutting along the natural groves of the tail. Remove the tail. If you prefer you may take off the shell.

Step 3: Heat up 2-3 tablespoons of oil into a wok and turn on high heat. Once your oil is heated saute the garlic for 2 to 3 minutes. Then add 4 of the 5 dried chili peppers and crack the 5th one open. Shake out the seeds and throw away the shell. Let sit for 2-3 minutes
Step 4: Add in one can of tomato sauce(keep the can), Goya seasoning packet, and 2 tablespoons of vinegar. Let sit for 2-3 minutes
Step 4: Add in one can of tomato sauce(keep the can), Goya seasoning packet, and 2 tablespoons of vinegar. Let sit for 2-3 minutes

Step 5: Add in wedged tomatoes, 2 tablespoons of golden cooking wine, and half a cup of genuine beer. Fill the tomato sauce can with water and add to the sauce. Let the sauce simmer for a couple of minutes before adding your lobster tails.
Step 6: Add in the lobster tails to the top and let sit for about 10 minutes. When the lobster tails turn red your lobster is done.
To avoid rubberband lobster, do not cook your lobster for too long. To make a thicker sauce, remove the lobster and continue to boil the sauce. Add in small amounts of olive oil until you have reached your desired consistency. Season to taste with salt.
Step 6: Add in the lobster tails to the top and let sit for about 10 minutes. When the lobster tails turn red your lobster is done.
To avoid rubberband lobster, do not cook your lobster for too long. To make a thicker sauce, remove the lobster and continue to boil the sauce. Add in small amounts of olive oil until you have reached your desired consistency. Season to taste with salt.