One of Cuba's favorite dishes is ajiaco criollo, a peppery hash of vegetables, jerked beef and bananas. Alert Correspondent Tom Pettey of the New York Herald
Tribune spotted ajiaco criollo, amid the babble of political chatter that filled Havana, as the word most descriptive of the island's whole situation. Havana simmered with several hundred master statesmen, scarcely two alike after eight years of pulverizing tyranny. Into the simmering pot, in front of the Presidential Palace, peered Cuba's hungry but critical citizens. They looked in vain for a master cook. Only one ingredient...
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