Ep 6. Forbidden Cuba

In this episode of Eat the World with Emeril Lagasse, the renowned chef explores the culinary scene in Cuba, a country that has been isolated from the rest of the world for decades. Emeril visits Havana, the capital city of Cuba, where he meets local farmers and artisans who are dedicated to preserving the country's traditional food culture.

Emeril starts his journey by visiting a local market, where he discovers an abundance of fresh produce and seafood. He meets a fisherman who has been working on the same pier for over 50 years and witnesses his daily catch being brought in from the sea. Emeril then meets a farmer who grows a variety of exotic fruits and vegetables, including mamey, guava, and malanga. He learns about the challenges of farming in Cuba, where resources are limited and technology is outdated.

Next, Emeril heads to a paladar, a small family-run restaurant that is often located in a private home. These restaurants have become increasingly popular in Cuba, as they offer a more authentic dining experience than the state-run restaurants. Emeril meets the owners of the paladar, who prepare a feast of traditional Cuban dishes for him, including ropa vieja, arroz con pollo, and tostones. He is impressed by the use of fresh ingredients and the bold flavors of the dishes.

Emeril then visits a tobacco farm, where he learns about the history and culture of cigar-making in Cuba. He meets a farmer who has been growing tobacco for over 30 years and witnesses the intricate process of rolling a cigar. The farmer explains the importance of the soil and climate in Cuba, which gives their tobacco its distinctive flavor.

Finally, Emeril visits a local bar, where he samples Cuba's national drink, the Mojito. He learns about the history of the drink, which was originally created as a medicinal tonic, and watches as the bartender prepares the cocktail using fresh mint and sugar cane juice.

Throughout his journey, Emeril discovers the rich culture and history of Cuba, reflected in its food and drink. He is impressed by the ingenuity and resilience of the Cuban people, who have found ways to make the most of limited resources and created a truly unique cuisine.