Influence of recent political and economic changes in Cuban cuisine
Since the Cuban President Raul Castro introduced reforms in 2011, tourism is growing and - although the majority of Cubans still work for the state - it is now easier than ever for people to start their own businesses.
Many have chosen to put their efforts into setting up paladares - small restaurants, often run from someone's home. The most lucrative paladares are those that cater to the growing number of tourists, and this has led both to a reinvention of traditional Cuban dishes and the development of a new fusion cuisine.
Others provide for their fellow Cubans, still living on very low salaries, nutritious meals at ultra-low prices. We see the challenges of getting the simplest ingredients and how state food subsidies remain essential to enable many people just to survive.