It is no wonder that Caldosa or Ajiaco is one of the typical dishes that is considered to be a symbol of a very essence of Cuban cuisine. In Cuba, these terms are also used while referring to something that is a mixture of many things. And as a Cuban scholar Fernando Ortiz said: “An ajiaco is a traditional and varied dish, made ​​of meat and vegetables, of an exquisite taste”.

The creation of this dish dates back to the times of slavery as it is based on a Spanish recipe of Jewish origin. Afterwards, it was adapted and modified by African cooks of big sugar cane plantations, who added to it other ingredients and various spices. It is said that when the dish doesn’t include chickpeas among its ingredients, the Cuban cuisine comes with its own identity. This dish is a symbol of a “melting pot”, a mixture of races and cultures that once coexisted on the island. Ajiaco was craved by colonists of the time and it’s still a preferred dish of many Cubans to this day.

This delicious and hearty dish is a must-have on Cuban tables during family celebrations, friendly gatherings and festivals. It is no secret to anyone who truly knows the current customs of Cubans, that Caldosa livens up the atmosphere. Therefore, it cannot be missing on a table, especially if the party is organized for many guests.

The best place to taste authentic traditional Cuban cuisine is, undoubtedly, casa particular (which is type of a private accommodation; homestay), where your Cuban hosts can prepare delicious Cuban stews especially for you.

An example of a Cuban dinner in casa particular Ivette & Ronel in Playa Girón, in the Bay of Pigs. Click here and learn more about this casa.