Santa Clara's cooking is Cuban criollo cuisine, with one dish of its own worth seeking out: calalú.
Calalú, the city's signature dish
Calalú was created in 1872 at the old San Andrés sugar mill, and its invention is attributed to Beba Pizarro, an enslaved woman on the plantation. It is a thick stew of dried beef, pork, taro, okra, purslane, pumpkin and corn with a criollo sauce and a touch of chilli. It is served in a clay pot.
It is not on every menu. If you see it, try it.
Everyday food
- White rice with black beans, served with almost everything.
- Ropa vieja, shredded beef stewed with tomato and spices.
- Masa de puerco and roast pork leg.
- Yuca with mojo, fried sweet plantains or tostones.
- Congrí, rice with beans and pork.
To drink: mojito or daiquiri with Cuban rum, or a guarapo — freshly pressed sugar cane juice.
Where to eat
La Bodeguita del Medio
On Gloria Street, about 30 metres from Parque Vidal — a short walk from the guesthouse. Part of the Palmares group, it opens daily from 11:00 to 23:00, serves criollo food and has live music with trios and quartets.
Local paladares
There are several private restaurants in the centre where the food is good and cheaper than in hotels. Ask us when you arrive — we will recommend the ones we know and help you book.
Breakfast at home
At the guesthouse we serve a homemade Cuban breakfast for USD 5 per person: fresh bread, seasonal tropical fruit, eggs any style, natural juice, coffee and milk.
Live music
On Thursdays the La Trovuntivitis peña at El Mejunje is essential if nueva trova interests you. At weekends there are groups at the Bodeguita and at the Casa de la Cultura. And on Sunday afternoons, the retreta in the Parque Vidal bandstand.