A Toast to Cuban Architecture

President Obama's recently loosened sanctions with Florida's island neighbor to the south has gotten Tampa buzzing with talk about cruises and direct flights to Cuba.

Which got me thinking about many images of Cuba that I've seen – showing gorgeous old buildings in varying states of decay (along with old – mostly American – cars). It's sad to see what has happened to many of the beautiful neoclassical and colonial architectural gems. Perhaps new infusions of tourist money will help spur restoration.

The cathedral in Havana.

An elaborate series of arched porticos provide cover for these sidewalks, with each building having different ornamentation. Almost as interesting, the many types of offbeat vehicles on the street, including a horse-drawn cart in the distance.

Tampa has its share of Cuban influence and restaurants, since Ybor City was populated early on with immigrants who came to work in the cigar factories. I recently came across recipes for a couple of Cuban basics – Café Cubano and Mojitos – and thought I would share. Cuban coffee is a staple in this area, but I've never seen a recipe for it.

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Café Cubano
Ground espresso
1/4 cup sugar
Prepare a 6-serving stove-top espresso maker according to manufacturer's directions and brew a pot of espresso. Put the sugar in a large glass measuring cup and add 1 tablespoon of the hot espresso. Using a small whisk, beat the sugar with the espresso until pale and thick and nearly dissolved, about 1 minute. Stir in the remaining hot espresso. Let the foam rise to the top, then pour into espresso cups and serve immediately.
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I had no idea that the foam was created simply by whisking together coffee and sugar!
If you prefer your Café Cubano prepared, "half and half," like I do, I think you would just fill your mug halfway with the coffee, and then top it off with Half and Half. Cafe au Lait, prepared as the French do, is actually my favorite way to drink coffee, but Café Cubano is a nice alternative.
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Sparkling Mojito
1/2 lime, cut into 4 pieces
1/4 cup fresh mint leaves, torn, plus 1 mint sprig for garnish
1 tablespoon plus 1 teaspoon granulated sugar (I added an extra teaspoon or so, to taste)
Ice cubes
1/4 cup white rum
1/2 cup club soda, chilled

In a tall glass, muddle the pieces of lime with the mint leaves and sugar until the sugar is dissolved. Fill the glass with ice and stir in the rum and club soda. Garnish with mint sprig and serve right away.
Lourdes Castro, the chef, says the recipe doesn't work well made as a pitcher. Instead, muddle a large batch of mint, lime and sugar, then pour the mixture into glasses and top with ice, rum and club soda.

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This mojito is light, refreshing, and just perfect for hot summer nights. I've been looking for an alternative to wine, which is what I almost exclusively drink, and I think this is it – I tried this recipe last Friday and loved it! I will definitely be keeping a stock of fresh mint and limes.

Care to join me for Mojito Friday, tonight?

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Top three photos from guije.com
Next five photos by Ellen Mack
Recipes by Lourdes Castro and photos via Food & Wine Magazine