Culture

This Cuban-Chinese Restaurant In The NYC Will Give You A History Lesson Through Food

When Fidel Castro took power, many Chinese immigrants fled to the U.S.


La Caridad 78, a restaurant on the Upper West Side of New York City, was born out of cultural mergers and mass migration. According to the video, La Caridad 78, founded in 1972, is believed to be the only Cuban-Chinese restaurant that still exists in New York City. The restaurant gives diners a look into the past, when Chinese and Cuban culture collided. As the video above explains, Havana, Cuba, like most major cities in the world, had a thriving Chinatown created by Chinese immigrants. The rise of Fidel Castro led to mass migration of Cubans out of Cuba, and many of them brought Cuban-Chinese food to the United States. For adventurous and curious foodies, it is a place where one can go and order a nice meal consisting of platanos maduros and shrimp fried rice. Being the last restaurant of its kind is also a reminder of the rapid depletion of Cuban-Chinese culture and community in NYC.


“I started working at La Caridad in 1986. I was born in Havana, Cuba in 1961,” Antonio Wong told Great Big Story. “I’m the last Cuban working in the restaurant.”


“The Cuban-Chinese people are getting older and they don’t have any younger people taking over,” Sam Lee, the owner and son of the founder of La Caridad 78, told Great Big Story. “I myself feel like I owe my father who started this restaurant. So I want to try to make sure that I carry on the tradition for him.”

(H/T: Great Big Story)


READ: The Cuban-American Artist That Made This Controversial Trump Piece Is Saying He’s Not Sorry About It

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Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

Culture

Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

I can literally talk food until my babas drip. Don’t judge. The comelón life chose me and I’m not mad at it. Because growing up Latino meant breakfast wasn’t always cereal, and dinner wasn’t always mac and cheese. I grew up con más sabor en mis platillos than most Americans. And, at the time, I didn’t even realize that many of the foods my family was trying to get me to eat were ancestral foods. From chocolate to cocoa and chia to nopalitos, I blame los ancestros for my obsession with food and all the glorious ingredients that have been passed down for generations.

My knees already feel weak, fam, because today I’m gonna be talking nopalitos. Ya me estoy chupando los dedos, thinking back to how I grew up with these babies always in the refri in that Nopalitos jar, ready to be thrown into a sauce or encima de una carne asada. It turns out this soul-feeding food is one of the OG ancestral foods that have been used by our people for thousands of years. Ahí les va un poco de historia:

The Mexica introduced the world to the “fruit of the Earth.”

In Náhuatl, the word for nopal translates to “fruit of the Earth.” I don’t know what the Náhuatl word for “bomb-delicioso” is, but in my opinion, that should also be the name for nopales. And the Aztecs must have felt this way too because one of the most famous cities in the Aztec Empire – Tenochtitlán, the empire’s religious center – was named “prickly pear on a rock.” Iconic.

According to legend, the city was built after an Azteca priest spotted an eagle perched on a nopal plant, carrying a snake in its mouth. The priest, obviously extremadamente blown away by this, ran back to his village just so he could gather everyone to check out this crazy eagle with a snake in its mouth. As they watched, the cactus beneath the eagle grew into an island – eventually becoming Tenochtitlán. I’ll give you 3 seconds to just process that. 1…2…3. Please take more time if you need it. The image of the eagle carrying a snake, its golden talons perched on a nopal growing from a rock, can now be found on the Mexican flag.

Today, we know that the Mexica were right to call nopales the plant of life.

In Mexico, it’s still common to place a handful of nopal flowers in a bath to help relax achy muscles. And nopales are becoming more popular than ever in beauty treatments to help fight aging. But, y’all are too beautiful to be needing them for that, so let’s talk about what’s important — eating them.

There are so many ways you can mix this iconic ingredient into your meals.

We should all be eating our green foods. Your tía, your abuela, your primo, everyone…except your ex. Your ex can eat basura. I said what I said. But, nopalitos are especially important. These tenacious desert plants can be eaten raw, sautéed, pickled, grilled – they’re even used as pizza toppings. Though for some people, nopales – with their spines and texture – can be intimidating. After cutting off the spines and edges, and cutting them into slices, they will bleed a clear slime. But boiling for 20 minutes will take care of that. Or make it even easier on yourself and avoid espinas by buying them all ready-to-go from the brand we all know and love, DOÑA MARIA® Nopalitos.

Check it out, I’m even gonna hook it up with that good-good, because if you’re looking for ways to enjoy your nopales, I got’chu with some starter links to recipes: Hibiscus and Nopal Tacos, Nopal Tostadas, Roasted Nopales con Mole, and Lentil Soup con Nopales.  One of my personal favorite ways to eat them is in a beautiful Cactus Salad, full of color and flavor. Trust. I rate these dishes 10 out of 10, guaranteed to make your babas drip, and when you eat this ensalada de nopalitos, you will remember even your ancestors were dripping babas over this waaay before it was cool to eat plant-based foods.

So let’s give the poderoso nopal the spotlight it deserves by adding it to our shopping lists more often.

Rich in history, mythology, and practical uses, the nopal’s enduring popularity is a testament to its versatility. It’s time to give this classic ingredient the respect it deserves and recognize just how chingon our ancestors are for making nopales fire before plantbase foods were even trending.

Next time you’re at the supermercado, do your ancestors proud and add nopales to your shopping cart by picking up a jar of DOÑA MARIA® Nopalitos. This easy-to-use food will definitely give you a major boost of pride in your roots. Viva los nopalitos bay-beh!

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In Cuba, Where Food Is Unreliable, Savvy Cooks Have Turned to Facebook to Share Recipes

Culture

In Cuba, Where Food Is Unreliable, Savvy Cooks Have Turned to Facebook to Share Recipes

Photo via Getty Images

COVID-19 hasn’t been easy for Cubans. Not only have Cubans been physically affected by the virus like the rest of the world, but the drop in the island’s gross domestic product has stymied local economic productivity. The island can no longer look to tourism to add to their GDP.

Because of this drop in GDP, food shortages on the island have become more severe than in recent memory. And Cuban cooks are feeling the effects.

Cubans must stand in line for hours at markets with no guarantees that the ingredients that they want will be available.

This way of living is especially hard for Cuban cooks, like 39-year-old Yuliet Colón. For Colón, cooking is both a creative expression and a stress reliever. “The kitchen is my happy place, where I am calmer and I feel better,” she recently revealed to the Associated Press.

Yuliet Colón is one of the creators of a Facebook page called Recetas del Corazón that has changed the cooking game for thousands of Cubans.

Now, thanks to Colón and other curious and generous Cuban cooks like her, Recipes from the Heart is now 12,000 members strong.

The goal of the page is to help struggling Cuban cooks cope with food shortages. Members of the page share creative recipes, tips, and food substitutions. Launched in June of 2020, the page was an instant success. Its success proves that Cubans have been desperate to find ways to adapt their cooking to the post-COVID-era.

To AP News, Yuliet Colón laments about the lack of rice, beans, cheese, fruit, and, most of all, eggs. “What I like the most is making desserts, but now it’s hard to get eggs, milk or flour,” she revealed.

The brightside is, however, that Cuban cooks are finally able to share food-related tips and tricks with each other on a much larger scale than they were before the internet became more widespread in the country.

Now that many Cubans have access to communication apps like Facebook and WhatsApp, they can now connect with one another and make the most of what they have–however little that may be.

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