Lobster salad, pineapple sorbet and truffle oil-infused black sesame seeds, as prepared by Cuban Chef Luis Alberto Alfonso PÃ©rez.
January 27, 2012 Cuban food has evolved very little since Fidel Castro came into power — the U.S. embargo has made it hard to import ingredients from abroad and few citizens have been permitted to travel. But a handful of Cuban chefs, including one who recently visited Washington, D.C., is determined to modernize the cuisine.
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