El Sabor que Cruzó el Mar
Cuba
What crossed the ocean — and what Cuba made entirely its own.
One ingredient apart
The same shelf, an ocean apart
Cuba, Puerto Rico and the Dominican Republic share almost the whole shelf — the same rice, the same sazón, the same olive oil. Look closely and only one thing really changes.
The shared shelf
The same foundation, in every one of these kitchens.
Add the shared shelf to cart
What makes Cuba, Cuba
The one thing that changes everything.
Adobo
Mojo…THE BEAN
Same plate. Same soul. One bean apart.
A two-way ocean
Spanish rice and olive oil crossed west; African boniato, Taíno yuca, and Caribbean citrus met them in the pot. Cuba took all of it and made something nobody else could — ropa vieja, mojo, congrí, and the cafecito after.
Nobody's the parent. Nobody's the child. Everyone brought something to the table.
The pantry
Stock the Cuban table
The pantry behind every Cuba dish — one tap to your cart.
From the table
Cook the Cuban table
Swipe the dishes — every ingredient one tap from your cart.
Around the table
The meal after the meal
In a Cuban home, dinner doesn't end when the plates are clear. The cafecito comes out, the dominoes hit the table, and nobody's in a hurry to leave. That's sobremesa — the part of the meal where the family actually happens.
De una raíz, mil cocinas
Cut from the same root
The kitchens Cuba grew up beside.
Cooking Cuba tonight? Ask Gustavo for the measurements.