Havana Haven

  • Dago and Laura love to entertain. The living room is a welcoming space where they receive friends.
  • Get the Look: The Late Sofa designed by Ronan and Erwan Bouroullec was purchased at Vitra in Madrid and the Shell Chair is by Hans J. Wegner. The two photographs are by Cuban photographer Felipe Dulzaides and the coffee table and floor lamp are from an antique store in Havana.
  • Dago and Laura's son loves to play in the family room which also doubles as a yoga and pilates studio for mom. The blue wheelbarrow is a Los Carpinteros piece and the orange Dar Chairs are by Charles and Ray Eames. The art above the sofa is by Cuban artist Alejandro Cam.
  • Adjacent to the living room is the office and library with a collection that includes art, architecture and design books as well as catalogues from Los Carpinteros' expositions .
  • When the couple renovated, the kitchen grew to accommodate open shelving. Dago made the kitchen table out of his grandmother's old sewing machine.
  • The dining room gets its punch from the orange covered vintage chairs which look out onto a lush back garden and fountain. The vintage dining room table and chairs are from a local antique shop. The oil painting is by Cuban artist Carlos Quintana .

Photography by Carlos Ernesto Escalona Marti (Kako)

Renowned Cuban artist Dago Rodríguez (aka one half of the Los Carpinteros duo) creates art for a variety of patrons all over the world. The Vedado, Havana home he shares with his wife, kite boarding instructor Laura Lis, is as artfully styled and cool as hell.

Guava Juice

Recipe and photo courtesy Mhai Yoga Retreat

As a great source of vitamins and flavour, who wouldn’t want to make guava a part of their breakfast ritual? Guava is low in calories and full of Vitamin C.

Feel instantly rejuvenated with this Mhai Yoga Retreat specialty.

Dabble Does Havana

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
6 guavas, seeds removed
1 pc of ginger
1 lemon
1 tsp of honey

DIRECTIONS
Mix all ingredients in a blender for 40 seconds and enjoy.

Issue 23 – Mar/Apr’15

Eat Like a Cuban: Abuela’s Recipes

recipe

Recipes and photography by Lena Diaz.

“Frijoles negro” (black beans)

INGREDIENTS:

3 cups dried black beans

1 med onion, finely chopped

3 cloves garlic, minced

1 tsp oregano

salt to taste

splash of olive oil

INSTRUCTIONS:

Soak beans overnight in enough water to cover the beans. Place washed beans in 6 cups of water and bring to a boil. Cover and simmer on medium heat for about 1 1/2 hours or until beans are tender.

Meanwhile, in a pan sauté onion and garlic in a little oil. After a few minutes add oregano and salt.

When beans have softened, add the onion and garlic mixture and keep cooking on low heat for another 20 minutes or until beans reach a stew-like consistency. When ready to serve add a little olive oil. Serve over white rice (arroz).

TIP: To cut cooking time in half use a pressure cooker, an essential utensil in the Cuban kitchen.

cuban3

I love to watch my abuela sort patiently through the rice—a task that seems to occupy hours a day.

“Pescado sobre uso” (fish in tomato sauce)

INGREDIENTS:

4 white fish fillets (cod, sole)

1 clove garlic, minced

1 lemon

salt to taste

For sauce:

1 med onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 1/2 cups crushed tomatoes

splash of cooking oil

salt & hot sauce to taste

Mix juice of 1 lemon with minced garlic, salt and marinate fish for 30 minutes (up to a full day).

To make sauce, heat oil and sauté onion and garlic for a few minutes. Add crushed tomatoes, bay leaf and hot sauce. Cook on low-medium heat. In the meantime, fry the fish fillets in hot cooking oil for a few minutes on each side. When golden, add to the tomato sauce and cook on low heat until sauce thickens. Season to taste.

A side of “tostones” (fried plantains)

Peel and cut green plantains into 1 inch slices. Fry them in hot vegetable oil for a couple of minutes. Take them out and with a side of a knife lightly squish them to 1/2 inch. Drop the slices in the hot oil again and fry for another few minutes until golden. Season to taste.