Interest in vegetarian cooking is a relatively new development in Cuba. Though fruits and vegetables thrive in the island’s rich soil and temperate climate, fresh green salads are rare in traditional Cuban cooking and lush tropical fruits like guava, mango, and papaya are often poached in sugar syrups or used to make jams and sugary desserts. We had heard that some interesting vegetarian restaurants had opened in and around Havana and were fortunate to meet Madelaine Vázquez Gálvez, author of an interesting and innovative vegetarian cookbook titled
Peel, pit, and dice the avocados and toss them with the lime juice. Peel, seed, and dice the cucumbers, reserving
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