The Barracon restaurant, in Santiago de Cuba city, where culture, history and tourism go hand in hand, reopened its doors with a redesign of its offers by the Palmares Extra-Hotel Branch to showcase African culinary art through recipes and traditional foods.

The customers will find a variety of dishes from countries of that continent such as corn flour with meat and black beans, spicy potato dish (ajiaco in Spanish) or soup, clams with coconut milk, mashed banana with pork skin (chicharrones), rice with chicken and others identified with names from the Yoruba language made with meat and fish.

The setting of the place recreates the times of the African slaves and their customs in dressing, so the waiters will wear loose, white garments, like those used at the time and headscarves.

There are sculptures inside where diners are usually photographed, while the furniture, decoration, vessels, plates, paintings and other utensils take visitors back centuries.
Inaugurated on August 12, 2008, this gastronomic center reopened in the context of the 505th anniversary of the founding of the town of Santiago de Cuba, with songs, folk dances and batá drums. (Marlene Montoya, ACN)

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