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Walking Calle Ocho with Croquetas and Cafe Cubanos

July 5, 2016 by Kristin Winet 1 Comment

When I think of Miami, I think of mint green and salmon pink. Mint green curved window balconies, mint green golf carts, mint green storefronts and mint green tank tops. Salmon-colored Spanish-style streets, salmon-colored plates, salmon-colored door frames and bike tires. It comes to mind like photographs, a city on the beach gleaned over with a retro Instagram filter.

There is one place, however, that doesn’t fit into the whole mint-and-pink color scheme. It’s a long stretch of street, aptly named Calle Ocho (because it’s on 8th Street), and is known famously as Little Havana. Calle Ocho isn’t exactly flashy; it doesn’t look a thing like the other Havana; it’s not even pedestrian-friendly, really. Upon first glance, it looks like little more than a regular strip mall, the kind built in the 1960s, without any attention to aesthetic or architectural flair. When I think of Calle Ocho, I don’t think of muted pastels at all—I think, instead, of brilliant turquoise, of canary yellow, of cherry reds and grassy greens. I see murals (in Little Havana, it’s not graffiti), splashed on the walls of the aging American storefronts, murals of women dancing, of Spanish words and phrases, of flowers in bloom and evocative scenes of Havana as it might be, because so many of these artists have not actually been to Cuba in a very long time.

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I went to Calle Ocho in June on the heels of my first trip to the Dominican Republic on a new cruise line called Fathom. It wasn’t your typical kind of cruise: over the course of the week, one of my best friends, Alison, and I had planted baby mangrove trees along a swamp to help with pollution, helped build water filters out of clay and silver for needy families, and played with at-risk children at a summer camp in a small mountain town. Now, we were in Miami for two days—and, because I’ve never tried Cuban food before, I’d signed up for a food tour to do just that.

*

The tour started inside Augustín Gainza’s personal art gallery. After I go in and let him know I speak Spanish, he shows me his paintings, many of which depict food customs in Havana in the 1940s. His Havana—the one he so clearly remembers—is stuck in his childhood, as he was born in Havana in 1943 but escaped to the U.S. as a man in his early twenties. He has lived here, in Little Havana, ever since. We chat in Spanish, my gringa Spanish still a little tongue-tied, his a rapid-fire, consonant-swallowing Cuban Spanish, and I ask him if he paints from photographs like Ryan, my husband, sometimes does. Agustín tells me no, never—he paints only from his memories. His work is evocative, reminiscent of Matisse, rendered like a sophisticated child, with lumpy chairs and off-kilter horizon lines. But it is also elegant, depicting taro root and plantain fields, queens of the water, Chinaman working in the sugarcane fields. I love it.

As we have been talking, the other seven participants have entered, awkwardly, as if on the first day of school, wondering if they’ve gone into the right classroom, unsure how to introduce themselves to everyone else. Jennifer, a Miami local who will be our guide for the next two and a half hours as we walk in and out of Calle Ocho together, walks in the door, and I wonder: Am I going to be tasting Havana as it once was, or will this be Havana as it is? Or, has Little Havana evolved into its own evocation of memory and, in turn, come into its own?

  1. Medianoche:

    a pressed sandwich, cousin of the Cuban, with soft challah bread instead of a baguette; eaten at midnight in bars in Havana

We start with picadillo empanadas. Our server brings them out, piled up on a plate, still steaming. Inside is sofrito, a hearty mix of ground beef, peppers, onions, cumin, and oregano, tomato sauce, green olives, and a bay leaf. As we eat, we introduce ourselves—there’s me, travel writer with her notebook out and camera around her neck, a single mom from Miami who just wanted to try some new food, a young recently-graduated couple from Brooklyn who work in international relations, a French couple, who are also journalists, and a couple on vacation with a basically newborn baby. As we eat our empanadas, we talk about what brought us here: wanting to write stories about Cuban food, wanting to try Cuban food, wanting to see a different part of Miami, etc. We all share our favorite foods.

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Then comes out the medianoche, a sandwich sliced diagonally on what looks like flatbread. Jennifer tells us it’s called the “midnight sandwich” because it used to be a popular food to serve at midnight in Havana nightclubs. Though it’s not beans (another food I loathe!), I’m a little nervous about this one, because I know what it’s buttered with: yellow mustard. And I hate yellow mustard. From what I’ve read, to make a medianoche, the sweet Challah bread is swabbed in mustard, filled with roast pork, sliced ham, and slices of Swiss cheese, and topped with mini dill pickles. It’s usually served atop a plate of tiny slivered French fries.

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So, it’s down to me and mustard. I know I’ve got to hold up my fearless travel writer self, and so, holding my breath, I pick it up and take a big bite. All I taste is mustard—that awful, smelly, freakishly yellow stuff—but I smile, say “mmm” like everyone else, and swallow.

Then I basically run back to my picadillo empanada, my sofrito and puffed pastry respite.

  1. Croquetas and café Cubano:

    where you eat small fried croquettes out of a window and drink small, thumb-sized coffee that has more caffeine in it than a large cup of American drip coffee

Our next stop is a window, literally. Here, though, it’s called a ventanilla (“little window”) and the idea is easy: since there are no food trucks here, people pop by little ventanillas to grab easy-to-eat bites like croquettes, coffee, empanadas, and other finger foods. Jennifer takes a large round tray filled with little fried ovals and tiny plastic cups from the woman behind the window and passes them around. We much on the croquetas de jamón first, little fried bits made of a kind of “ham paste.”

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“These are pretty classic snack foods,” Jennifer says, “but this is my favorite thing in the whole world.” She nods at the row of dark-colored drink in the little glasses. “It’s café Cubano.” Café Cubano, apparently, is a type of thick espresso that originated on the streets in Cuba after espresso machines were first imported there from Italian immigrants. What makes it unique, though, is the stream of sugar the Cubans pour into it as its being brewed.

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“You can have it with a little bit of steamed milk,” Jennifer tells us as we all tip our cups and take the shot of espresso in one sip. “That’s called a cortadito.” The ratio is either 50/50 or 75/25 espresso to milk, and it always comes pre-sweetened with sugar.

When you taste café Cubano, you’ll see exactly what I mean. It’s candy disguised as coffee.

  1. Mojito:

    a mint-infused cocktail that reminds me of my first travels and of tropical islands

Normally, I wouldn’t swing from super-strong espresso to an alcoholic beverage in the time it takes me to cross the street, but today, that’s exactly what we do. We go from the ventanilla to a well-established bar across the street called Ball & Chain—a place that, in its heyday, featured such national acts as Nat King Cole, Billie Holiday, and Chet Baker. Its storied past, too, evokes the same kind of odd nostalgia that this whole area has: during its first 25-year run (after it opened in 1935), the place was often filled with bootleggers, gamblers, felons, and artists, meaning that its music acts—mostly jazz and blues musicians—filled the clubs every night. It reopened in 2014, with new owners committed to restoring the glory of the early Little Havana nights.

Inside, there is a live drum band and a Cuban man in a hat shaking maracas and dancing in a circle. He’s also wearing his sunglasses, but I can’t figure out why—not only is he inside, but he’s inside a dark bar.

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We order a round of mojitos, drink them quickly, and imagine what it would be like to be here at night, amidst both criminality and greatness.

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  1. Pastelito guayabo:

    sweet guava-filled puffed pastry, served in workplaces on Fridays to celebrate the start to the weekend

Our next stop is to an unassuming bakery, where we munch on fresh guava pastries.

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The walls are bare and the Challah bread is wrapped up in paper with Cuban flags printed on them. Jennifer tells us that people often serve pastries like this on Friday afternoons. I stuff an extra pastelito in my purse for Alison, who’s back at our hotel working on her novel. I know she’s going to love it.

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  1. Sugarcane juice:

    in which you drink the world’s natural sweetener, all on its own

From our brief stop at the ventanilla, I knew Cubans liked sugar, but I did not know they liked it so much that they drink pure glasses of it. Here, in a frutería filled to the brim with boxes of plantains, guavas, mangoes, papayas, pineapples, mamey, and sugarcane stalks, we watch as the man behind the counter pushes the long grassy stalks through a machine and turns them into sugar water.

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He fills each glass with ice and pours the sweet liquid into each one. The drink, called guayapo frío, is a pineapple-yellow color, foamy on top. Its sweet (no surprises there) but not in the way I imagined: it’s sweet in a generous, natural way, like water that has been tinged with a light agave syrup might.

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As we sit outside in the shade and sip our drinks, I think about how strange it is that I’m exploring Calle Ocho with seven people I’ve never met. We’re sharing this intimate experience of eating new foods together—one of the true joys of life—and yet, I don’t really know anything about any of them.. We’ve all fractured back into our original partnerships (if we had them) and those of us who are here by ourselves talk about our travels, our favorite foods, and where we want to visit next.

  1. Abuela María ice cream:

    to cleanse the palate, a guava, cream cheese, and cookie ice cream does just the trick

We come to the end of our time together at an ice cream shop. Jennifer mentions we might want to try the Abuela María, a Cuban ice cream flavor made from vanilla, guava chunks, cream cheese, and galletas María, crunchy sweet butter crackers. The line is literally out the door, so as we wait, I watch the people around me: young Cuban families, young American families, foreign students all wearing backpacks with their school’s logo on it, college-aged students, and couples. They are all here, like me, for the very same reason.

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Because we all love ice cream.

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There’s something magical that happens around food—no doubt about that—and even more when you experience it like window-shopping, trying individually-sized samples along a historic street that runs for 12 city blocks in Miami.

I get back to my hotel and give Alison her pastry. As I suspected, the restaurants, cafés, and window shops in Little Havana are not just a piece of history. They are continuing to make their mark, every time one of us takes a bite.

© Miami Culinary Food Tours
© Miami Culinary Food Tours

Yours in travel,

Kristin

—

In case you’re interested, we visited the following restaurants in Calle Ocho during our 2.5 hour food tour: El Pub Restaurant, Exquisito Restaurant, Ball and Chain Restaurant, Yisell Bakery, Los Pinarenos Fruteria, and Azucar Ice Cream. All are on SW 8th Street in Little Havana in Miami, Florida. The Miami Culinary Tour – Little Havana Food Tour is $59/person and includes all food and drinks.

Special thanks to Fathom Cruises and to Miami Culinary Food Tours for sponsoring my trip to the Dominican Republic and, respectively, the aforementioned food tour. All opinions are, of course, the author’s own.

Filed Under: Dominican Republic, Travel Writing Tagged With: Calle Ocho, Chinese history, cooking, culinary travel, culture, Fathom Cruises, Florida, food, food tour, foodie, Miami, Miami Culinary Food Tours

Bathing Suits & Boots in the Dominican Republic

June 14, 2016 by Kristin Winet Leave a Comment

I’m no stranger to volunteering or public service. After all, I’m a teacher. But the next adventure I’m about to have is making me think about why I’ve dedicated my life to service–to teaching others, to doing good work in my community and my university, to engaging my students in community activism projects that promote social justice, the good work of non-profits, and the value of connecting across academic and public spaces.

Since I started teaching, I’ve been doing all kinds of advocacy work, getting my students and me involved in literary projects, immigrant and refugee centers, and no-kill cat shelters, setting up writing partnerships with at-risk high school students, and helping generate writing materials for startup nonprofits. It’s one of the most rewarding and meaningful kind of experiential work we can do as writing teachers–to take our talents and bring them to the world.

For instance, here we are this past semester, reading books to kindergarteners in downtown San Pedro, Los Angeles.

My students and I volunteering at a Los Angeles elementary school
My students and I volunteering at a Los Angeles elementary school

Yet, I realize that even as I’m writing this, there’s another side to me.

At the end of the day, I’m not just a public servant–I’m also a die-hard, unabashedly selfish travel writer bent on seeing as much of the world as she possibly can. I’d give up a class in a minute for a trip to Israel; I’d put aside grading if inspiration hits and I have to bang out the stirrings of an idea for a new travel essay; I’d rearrange my summer to accommodate for a trip (actually, I just did that).

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Floating down the Danube in Serbia two weeks ago

It’s not lost on me that these are selfish things, but there’s also a part of me that whispers, timidly, that knowing these things doesn’t make me a bad person. I don’t have to dedicate myself to others all the time; after all, my heart needs to flutter every once in a while, too. And I’m still at a point in my life where I can do these things, where my freelance career, my teaching career, and my personal life have aligned ever-so-perfectly for these months so as to allow me a little time to heal from a spectacularly bad professional year and and to come to grips with the fact that, come end of summer, I’ll be moving–and starting all over–again, on the other side of the country.

So, public servant and traveler. In the past, I have traveled in ways that stroke both of these egos, teaching English in Colombia, working with international students in Malta, shopping only at local markets and buying local handmade goods. But I have never done it short-term; I have never taken a trip that emphasizes volunteering. To be perfectly honest, I don’t know if it works.

On the one hand, I’m thinking through the ethics of travel (ALL THE TIME), grappling with whether or not we as “gazers” can “gaze” without exoticizing another, and at the same time, I’m coming around to the idea that travel is often a joyous act. I don’t want to feel guilty for loving it. I want to feel invigorated by speaking about it, by asking questions about it, by participating in it as fully and completely as I can, with open eyes and an open heart. I want to share the messiness and beauty of meeting others, of experiencing new ways of being and living, with my world, because I believe it is crucial for us to have these conversations.

So that’s the question I’m asking myself today. Can combining public service and travel work short-term? Can I eat a ton of really delicious food on a cruise ship and then build a concrete floor?

Carnival Cruises’ newest project, the Fathom line, believes I can. Next week, I’m taking one of my best friends–grad school roommie, fellow writer, and traveling partner-in-crime Alison–to find out.

Alison and I have met in 2008 when she moved to Tucson, and since then, we’ve traveled all over the Southwest together, hiked all over a bunch of mountains, swam in seas and oceans, met up on the East and West coasts on more than one occasion, and headed down to Mexico in our cars with nothing but an Airbnb reservation and a vague idea of where we were going. Our husbands co-wrote their first book together. We’ve done a lot of cool stuff together.

So, I knew she’d be the perfect person to take along. (Plus, we’re supposed to keep each other on our summer writing schedules….we’ll see how well we stick to it when the beach beckons us;)).

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Alison and I hanging out in our beach hats in Mexico

Fathom’s Intended Mission

In this, their inaugural season, Fathom has set up journeys to both the Dominican Republic and Cuba (both sailing out of Miami) in the hopes of blending the surreal and temporary life of cruising with the harsh realities of life in the parts of the Caribbean past the golden sands and turquoise waters through something they call “impact travel.” Of course, I’m no stranger to the different sides of the “voluntourism” debate, the one that questions the ways that identity, privilege, class, and race intersect in complicated ways when white Westerners go to places of color and try to “save” them. I’ve talked with friends around the world who have been the “recipients” of said programs, who’ve experienced how terrible it feels to see tourists come in, work for a few days, take a bunch of photographs of them, and then leave feeling good because they believe they’ve made a difference.

So what is Fathom doing differently?

Here’s what they say on their website: 

“Every Fathom journey is based on our sincere belief that the person-to-person connection is among the strongest catalysts for transformation. What sets Fathom apart is the long-term, systematic partnership approach with its partner countries paired with the unique business model that allows for sustained impact and lasting development.”

Their formula is People + Passion + Partnership = Enduring Social Impact. The site goes on to state that participants will “work side by side with local residents (my emphasis) in existing programs that focus on improving the lives of children, families and communities.” This interested me, especially the use of the preposition “with” and the focus on collaboration with “existing programs.” There was no mention of “saving,” of “poor people,” and there were no exploitative photographs of people of color being stood over by white people. But who were these local partners and these existing organizations?

On the “Meet Our Partners” page, there are links to the two lead impact partners, Entrena and IDDI, two nonprofit organizations that work exclusively in the Dominican Republic to enhance local well-being and social projects. I looked up both websites, and here’s what I learned:

Fathom’s Partners: Entrena & IDDI

Recently, Entrena, who has been in existence for 25 years, has hosted students from Texas A&M who are working on global heath initiatives, held employment fairs for local youth through the Alerta Joven (At-Risk Youth Project), funded by the U.S. Agency for International Development (USAID), hosted summer camps for young children of refugee and expatriate families in Caribbean nations, and partnered with the Major League Baseball Association to create a program called MLB en la Comunidad that is focused on improving the lives of Dominican youth who hope to become baseball players. Their projects have generated 30 million dollars in sustainable development for the Dominican Republic, a number that seems very impressive to me. I clicked around some more and learned that the organization was started by John Seibel, a Peace Corps volunteer after he spent time living and working in the Dominican Republic in the early 1970s, and that Entrena is now run by both he and his wife, Sobeya. On their staff page, too, I noticed something else I particularly liked: they not only list bios and photos of their office workers, but they also feature their drivers and concierge staff. Too often these critical members of an organization do not get recognized, but on Entrena’s site, their names and bodies are included.

The other main partner, IDDI, el Instituto Dominicano de Desarrollo Integral, only has a website in Spanish, so I’ll sum up what I read for those of you who don’t speak Spanish. The Instituto was started in 1984 as a nonprofit dedicated to “amortiguar la pobreza tanto en las zonas rurales como urbanas,” or, eliminating Dominican poverty in both rural and urban areas. Roughly translated, their mission is similar to Entrena, in that they wish to contribute to the well-being of Dominican society by creating new opportunities, promoting dialogue across constituencies and create long-lasting social change, to identify and tackle not only problems but find their underlying causes, and to create a space where people can live productively and creativity. Their projects and partnerships are generally focused in the areas of public health, climate change, sustainability, biodiversity, youth, and humanitarian aid, and their website highlights plenty of these projects and how they’ve met (or are still working on) their goals.

These are organizations I can get behind. In fact, I’ve already starting thinking: How can I get my students involved in these projects next year, too?

Where We’re Headed

Over the course of a week, we’ll be cruising out from Miami, spending 4 days in the Dominican Republic, and then cruising back. Here’s the map as it appears on Fathom’s website:

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Voyage map – from Miami to the DR to Miami

During the days we’re cruising, we’ll be doing things cruisers do–attending lectures, sunning ourselves, taking yoga classes, and eating…a lot. Fathom serves small servings of local, sustainable food, which makes me happy, as I’ve never been comfortable with the amount of waste generated on the bigger cruise ships. The Adonia holds about 700 people, so it’s still going to be the biggest cruise ship I’ve ever been on.

Projects I’m Signed Up For

Every traveler can sign up for three “impact activities,” or day excursions that are focused on health, education, or business. Since I’m already a teacher, I decided against working with children or volunteering to practice English with students and instead chose activities that I thought would be both thought-provoking to me and helpful to the community.

On their website, they offer a sample itinerary, and it looks a little something like this:

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Here’s what we’ve chosen to do with our mornings:

Cacao and Women’s Chocolate Cooperative

This local women’s cooperative is actively involved in the cultivation of organic chocolate (cacao) plants, an important source of income for the Puerto Plata region. We’ll be spending the day working on the complete production cycle, from planting and cultivating the organic cacao trees, to preparing the raw materials, to producing and packaging the final product for sale. Fathom’s website states that by participating in this project, we can contribute toward helping hire more local women and providing critical income in a region with limited employment opportunities.

Concrete Floors in Community Homes

In the homes of poorer communities, the common basic dirt floors are a genuine health risk. They pick up dust during the dry season and retain dampness and puddles in the rainy season. And they’re impossible to clean, which means that anything spilled on the floor or tracked into the house, however unhygienic, tends to stay put.

Every month, homes in a different small area of a community will be chosen to be upgraded with new concrete floors. There are also plenty of other tasks at hand: painting the house, fixing broken furniture, cleaning and improving the outside surroundings, making improvements to common areas in the community, or planting fruit trees as part of a beautification effort that can also provide long-term nutritional benefits. The overall project will also include the addition of latrines and mosquito screens to reduce the prevalence of waste-borne and mosquito-borne diseases. Fathom’s website states that we’ll be working alongside the homeowners and other members of the surrounding community, including children and teenagers, helping them create surroundings they’ll be proud to maintain and take care of.

Water Filter Production

One solution already being implemented is the production and distribution of clay water filters, which mean far fewer children and adults will miss school or work due to water-borne illnesses. On this day, we will help out with the entire filter-making process: gathering and mixing the raw materials, working the clay, shaping and firing the filters, testing the quality of the finished product, and distributing the finished filters to needy families.

Thoughts So Far?

I’m pretty excited. For one thing, I get to spend a week on a new cruise line and I get to spend a week with one of my best friends. (Though, seriously, we could be hanging out in the kitchen cooking dinner and it would be amazing). We’ll have our afternoons and evenings free to explore, so I’m hoping to squeeze in some city touring, some waterfalls and some hiking, and some local restaurants.

More than that, though, I’ll get to meet some new people, eat some good food, do some interesting work, help out where I can, and see more of Puerto Plata than just those heart-stopping sandy white beaches. I’m hoping to make some lasting connections with the organizations Fathom is working with and set up a service project for my students next year.

Have any of you been to the Dominican Republic? Can you share any tips or must-sees for me?

Yours in travel,

Kristin

–

Come join me in the DR! Booking a Fathom cruise is super easy and they’re offering amazing deals for their inaugural season. I don’t get a commission or anything if you book with them, but I thought I’d include the link in case you were interested, too!

Filed Under: Dominican Republic, Reflections, Travel, Travel Writing, Uncategorized Tagged With: Caribbean, Carnival, cruise, culture, encounters, Fathom, food, Miami, volunteering, voluntourism

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