Comes For those, like me, who have never been to Cuba — it’s important to understand that music is the heartbeat

of this island.

Cuban music has roots that run deep into the soil of Africa and Spain. It’s a powerful blend of West African

rhythms, brought over by enslaved people, and Spanish melodies and harmonies, introduced by colonizers.

From this complex, painful, and beautiful history, a new sound was born — one that pulses with soul, resis-

tance, and celebration.

Genres like Son Cubano, Rumba, Mambo, Cha-cha-chá, and Bolero all started here. Later, jazz made its way

into Havana and merged with these forms to create something magical: Afro-Cuban jazz.

It’s not just a style — it’s a way of life. Musicians in Cuba don’t play from charts alone. They play from memo-

ry, from the streets, from the stories their abuelos told them. Every beat has purpose. Every phrase has fire.

It’s no wonder that artists from Dizzy Gillespie to Herbie Hancock made pilgrimages to this island. Because

here, music is more than performance — it’s a living, breathing part of the culture.

If you love jazz, Latin rhythms, or even hip-hop, you owe something to Cuba. The music we love today was

born in places like Havana, Santiago, and Matanzas — in packed clubs, corner cafés, and family kitchens —

and it continues to evolve.

The Flavor of the Island:

Exploring Cuban Cuisine

You can’t truly experience Cuba without tasting it.

Cuban food is a fusion of cultures — just like its music. It blends Spanish, African, Caribbean,

and even Chinese influences into hearty, flavorful dishes that tell the story of its people. The in-

gredients are simple, but the preparation is soulful — slow-cooked, well-seasoned, and always

made with love.

Here are some of the staple dishes I’m looking forward to trying:

Ropa Vieja – Shredded beef stewed in tomatoes, garlic, onions, and bell peppers. Comfort

food at its finest.

Lechón Asado – Slow-roasted pork, often cooked whole for celebrations, marinated in citrus

and garlic mojo sauce.

Moros y Cristianos – Black beans and white rice cooked together, symbolizing unity through

contrast.

Yuca con Mojo – Cassava root drizzled with garlic-citrus sauce, often served as a side dish.

Tostones – Crispy green plantains, smashed and fried, perfect with every meal.

And of course, no Cuban experience is complete without a cup of strong café cubano, or a

mojito made with fresh lime, mint, and local rum