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La papa era desconocida para los pobladores de Las Antillas. / Potatoes were unknown to the West Indies islanders.
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WITH THE HISPANIC CONQUEST OF CUBA, ALONG WITH THE CROSS AND THE SWORD, MANY OTHER NUANCES CAME ALONG. AS TIME WENT BY, SOME WERE ADDED TO THE CUBAN TASTE UNTIL THEY MERGED WITH THE CUBAN TRADITIONAL CUISINE

On the threshold of the 15th century, just starting the Hispanic conquest of Cuba, along with the cross, the sword, and some firearms, some other nuances came along. In the early years, seamen, soldiers, and expeditionaries had no other alternative but turning to the very same traditional cuisine of the first inhabitants. New species of animals (pigs, poultry, cattle, sheep, and goat) were brought from the second voyage made by Christopher Columbus to the New World.
The effects derived from the hunting and plundering of natural resources in the already-seized lands were felt almost immediately. It triggered a progressive increase of migratory processes from the Iberian Peninsula, with its attendant modifying effects in essential customs. A myriad of edible products hitherto unknown by the first inhabitants of the Antilles appeared: meat, milk, cheese, confectionery, legume, and vegetal oil; and fruits hailing from other regions of the world, grasses, rice, and other grains. Hailing from neighboring countries came potato, tomato, and chocolate, whereas coffee —notwithstanding arriving in the middle of the conquering years— had gone a long way from Africa, Europe, and South America.
Likewise, different processes of food preservation and preparation; for instance, salted and smoked meat, pickled vegetables, and fruits preserved in light syrup, paired to the quickly extended practice of frying using animal fat. Thus, the eating habits resulting from the logical merging of cultures for both immigrants and those we could already name locals were fostered, stabilized, and stratified. In short, from the 16th to the 19th century, Spain’s migration focused on the economic wealth and “make their fortune” or “make their America,” and consequently, Spain’s cultural influence prevailed.
Therefore, the Iberian Peninsula authorities encouraged the Hispanic migration to the Island on purpose. In addition to increasing the number of skilled workforce required, it was appropriate to have a larger presence of white men rather than black men. Cuba was one of the first colonies where the phenomenon of African forced migration occurred. It was caused by the early extinction of the aboriginal population at the hands of the Spanish colonizers and the increasing need to exploit new conquered lands. In 1517, the Spanish King Carlos I signed the first license to make slavery official.
This form of slavery began in the late 16th and early 17th centuries and was completed by the Royal Trading Company to the Indies in addition to some other purchases made by some British slave traders. But soon the number of slaves fell short to the demands of the growing sugar and coffee plantations. Then, it was necessary to preserve the new workforce brought by force.
The slaves’ feeding was characterized by strong doses of energy-yielding nutrients such as jerked beef, jerked horse meat, and imported cod. These were the slaves’ favorite meals, as fresh meat was only a privilege for people with higher social status. Then, everything merged and they were added to the Cuban taste, only to be part of Cuba’s traditional cuisine. From the first half of the 19th century on, the food preferences began to reveal some of the Cuban nationality features and a proven sign of opposition to the colonial regime: locals drank strong coffee and ate rice and beans while Spaniards liked chocolate, chickpea, and paella.
But, oddly enough, a greater acceptance of Hispanic´s customs in locals took place in the dawn of the 20th century amid the well-known Republican period, occurring simultaneously with the Cuban triumph in the Independence War against the Colonial regime and the conclusion of the American intervention extended until 1902. The presence of Spain’s traditional expressions got a boost in the Island. The emergence of regional groups and societies were deeply rooted in the national culture.
In the period from 1900 to1920, the Galician-Asturian cuisine consolidated especially after large arrivals of immigrants hailing from Galicia, Asturias, and the Canary Islands. The latter, commonly known in Cuba as Isleños, have had strong influence in Cuba’s tobacco culture.
The “Galician cuisine” won as many supporters as the “Chinese cuisine” and the Cuban cuisine; requested even for catering services in special events. Paradoxically, the colorful Spanish cuisine, characterized by its meals extremely rich in calories, particularly its dense vegetable soups and stews, greasy sausage, and meat-filled, mixed rice, served hot, which have been traditionally identified with the Cuban palate and a very tropical weather.
In fact, Cubans enjoy grilled pork, rice with black beans, tubers with mojo. Cubans enjoy toasting with beers and rum amid a peasant party or dancing son and bolero, or eating fabadas, cheese, sausage and paellas; in between, a glass of red wine while enjoying the unavoidable revelry originated by flamenco singers and dancers; or the acute and oddly familiar chords of a Galician flute. If doubts emerge, we better prove them wrong.