All language subtitles for S01E06 - Forbidden Cuba

[upbeat Latin music]

[Emeril] Havana,
the colorful capital of Cuba.

Frozen in time for decades.

* *

So here we are, Cuba.

The Cuban people
have been living

with the United States embargo

on trade and travel

since the rise of Castro

in the 1960s.

In Cuba, necessity is
the mother of invention.

jerry-rigged kitchens,
urban farms,

underground restaurants
run out of homes.

* *

The lack of outside ingredients
and modern tools

has forced chefs here
to create delicious dishes

against the odds.

There has to be innovation.

There has to be innovation

in how they're
getting the product

and growing it
and how they're cooking it.

Now that the travel
restrictions have loosened up,

I'm finally able
to taste firsthand,

the deliciousness
this country has to offer

before outside influences
flood in.

- E!
- [Emeril] And there's

no better chef to do this with
than Aarón Sanchez.

Gracias.

- [Aarón] My main man.
- My man.

- What's shaking, buddy?
- What's going on?

This is Cuba, buddy.
How you feeling?

I'm feeling great.

Together, we'll explore

the culinary history
of this country,

and it's secret to surviving
half a century of isolation.

* *

[soft Latin music]

* *

[car horns honking]

Well, here we are.
First time, baby.

We're gonna check the food out.

We got some people to meet.

I've always been inspired
by Cuba with my cuisine,

and I've always wanted
to learn more about it.

[Emeril] So have you ever
been here before?

[Aarón] Not at all.

[Emeril]
Aarón was born in Texas

and grew up in New York

surrounded
by traditional Mexican food

in his mother's restaurant.

Our culinary connection
runs deep.

We were both schooled
in the kitchens

of chef Paul Prudhomme,
the founding father

of contemporary
Cajun and Creole cuisine.

Aarón then turned his focus

to Cuban, Mexican,
and Caribbean flavors.

An accomplished chef, host,
and author,

Aarón is an expert
on pan-Latin food.

- What you got?
- Oh, I...you know,

we can't be in Cuba

without having a little cigar,
compadre.

- Oh, baby.
- This thing is so expensive,

I had to sell some of my shoes
to get it for you, buddy.

[laughs]
Thank you.

This is, like, contraband

- anywhere else in the world...
- Yeah, baby.

And we're just going for it
like it's nothing.

'Cause we're here.

There's a huge web

of politics and regulation

that governs food culture
on the island.

For years, no private
restaurants were allowed.

Everything was state run.

The idea of not having
a lot of product to work with...

- Yeah.
- And being a genius

with the way you create food

and how you serve it
to your guests.

- You have to be innovative.
- Yep.

And I just love that.

There's this guy
whose name is Alain Gutiérrez,

he writes a blog.
It's called "Taste of Cuba."

He's gonna take both of us
to a paladar.

- Okay?
- Perfect.

Now these are these kind of

restaurants inside of homes.

- Right.
- And he's gonna take us
to one of the best

that's called La Guarida

- Let's go meet him.
- Yep, I'm with it.

Let's do it.
I'm hungry.

Yeah, I'm starving.

[funky accordion music]

[Aarón] E, the only way we know
how to roll is

- in...in style, bud.
- [Emeril] That's right.

* *

- [Aarón] All right, big E.
- [Emeril] All right.

[Aarón] This is the palace.

- The paladar of paladares.
- [Emeril] Yes.

In 1993, Cubans were allowed

to open small, family-run
businesses called paladars.

[Aarón] So these are
the hallowed halls

of La Guarida.

[Emeril] Over time,
La Guarida became

one of the most popular places
to visit

for tourists
and visiting dignitaries.

I mean, talk about
a grand entrance.

- [exhales]
- Unreal, huh?

[Emeril] It's amazing
how run-down everything looks.

I think there's a big effort

to try to resuscitate
this whole area.

You know, this is
really forgotten in time.

[Emeril] La Guarida is
inside a four-story mansion,

which also houses
the entire staff.

Everyone.
The chef, cooks, waiters,

janitors,
even security guards live here.

- [all] Hey!
- The man right there.

- Aarón Sanchez.
- [Emeril] How are you?

Alain, thank you for having us,
buddy.

- How are you, man.
- Chef, Emeril...

You know who this man is,
right?

Thank you so much
for being here.

Our guide to Cuba's
restaurant culture

is local food writer
and expert Alain Gutiérrez.

- Buenos tardes.
- You guys have a seat.

Okay.
Perfecto.

You are sitting right now

in one of the best places
of this restaurant.

- Really?
- This place was seated

the Queen of Spain.

- The Queen of Spain?
- Yes, man.

- Wow.
- So now we have their king...

And a duke.
[laughter]

I'll...I'll be
the duke of deliciousness.

- [Emeril] That's right.
- So what is

the average, normal Cuban,
what are the dining options

that they have available
to them?

[Aarón] Yeah.

Rice and beans.

I mean, you can feed
a lot of people

with a cup of rice and beans.

- What kind of restaurants?
- We have private

and we have
state-run restaurants.

Um, of course,
we have the family...

small family's restaurants.

Where do these owners

of these businesses
find product?

- How does that work?
- [laughs]

That was a challenge for people.

Even now it's a challenge
for people.

- Yes, it's...
- It's difficult?

Yeah, it's difficult,

but Cubans find a way

to find what they need for eat.

So, urban gardens, right?

All the time we are finding
the way

to solve our problems,

and that's make us special.

I think so.
It's my point of view.

Of course.
I am Cuban.

The owner actually grew up

in this building
and has a connection

to the actual physical space?

- Oh, guys, here is Enrique.
- Hi.

[speaking Spanish]
Thank you so much for having us.

[Emeril] Enrique is
the owner of La Guarida.

He grew up in this house
and still lives here.

This is outstanding.
Thank you for having us.

Thank you for having us.

Oh, it's really my pleasure.

- [speaking Spanish]
- Oh, thank you.

[Emeril] Enrique is
the new class

of Cuban entrepreneurs,

who seized the opportunity

to open
a privately-owned paladar.

We enjoy it every day.

We enjoy what we doing
every day,

and I think that this is

the most important ingredient
that we have.

- Well, we commend you.
- Yes, indeed.

- Okay, thank you.
- Thank you.

- Thank you, Mr. Enrique.
- Please, enjoy.

Let us to bring the menu

that we are preparing for you

and I hope that you like it.

[Emeril] Thank you,
that's exciting.

[Aarón] Oh, man.
[Alain] [speaking Spanish]

[speaking Spanish]

- Enjoy.
- Thank you very much.

[Aarón] The idea of being here
is that

this is truly the farm to table,

tasting menu, spontaneity.

[Emeril] But you know
what I'm starting to realize?

- It has to be.
- Yep.

It has to be because
that's what you--

- that's what you have
to work with.
- Yes.

[soft music]

* *

[waitress]
Welcome to La Guarida.

- Here you have the lobster.
- Oh.

It's combined
with a creamy rice.

and some aoili.

- [Emeril] Ah, yeah, baby.
- [Aarón] Oh, who's your daddy?

Okay, guys, I'm a food blogger,

so I...I need to take
a picture of this.

- Go ahead and do it.
- No, do it.

[Aarón] Turning up.

[Emeril] 'Cause you're
in your jam right now.

Oh.

This used to be a luxury dish,

and we grow up
without eating this.

Most of the Cuban
don't eat too much fish.

- Fish is expensive here.
- Okay.

- I want you to have the most.
- Half for you.

No way.
I get a little piece.

- Come on.
- A little piece.

[Emeril] Historically,
it's been illegal

to eat lobster in Cuba

unless you're a tourist.

Oh, my God.

That's because
it's one of the few items

the country actually exports,

and since paladars cater
to tourists,

most offer
at least one lobster dish.

Really good sea taste
of lobster.

Yep, and they got a nice,
rich broth to cook the rice in.

- From the lobster shells.
- Yep.

It has a sweetness from
the red pepper on top,

and spiny lobster
dries out so fast.

It dries out,
and it can also,

if you don't cook it properly
where it dries out,

- it can get mushy.
- Yep.

[Emeril]
The lobster's perfectly cooked.

[Aarón] Yep.

So you have
a pretty serious blog...

- Yeah.
- About the food

and the culture of Cuba.

It's important for me now
to write and to research

about the Cuban...
the culinary Cuban roots

'cause it's the way that we have

- to preserve our heritage.
- Yes.

Most important in this moment
with the new things

that is...are happening
right now,

if the food companies start
to come into Cuba,

what is going to happen
with our traditions?

- With the Cuban...
- It's people like you

- about to educate 'em.
- Yep.

* *

You've heard
about suckling pig,

Cuban roasted pork.

There's on it honey
and orange reduction sauce.

* *

[Alain] This is amazing.

You roast a small pig,

and then he shreds all the meat.

- And then they press it
for one day.
- [camera clicks]

It's traditional
and sophisticate

- at the same time.
- Yes.

* *

- Mm.
- [Aarón] When something is

a suckling pig it means

it's never eaten any grain
or nuts...

- Yeah.
- It's only had mother's milk.

For me, I'm tasting this,

and you can hear the crunch.
It's soft and...

[Emeril] Oh, yeah,
I want some of that crunch.

Right here, look at this.

Yep, sometimes the sauces

can be too sweet.

- This one, for me, is awesome.
- Yeah.

There's just enough hints
of orange,

and then you bring
that sweet potato.

Mmm.

[Emeril] Pork is a staple meat
for Cubans,

who are not allowed
to slaughter cows

without government
authorization.

Pigs are also
less expensive to raise

and easier to feed.

You know, I was a little boy

and my uncle and my dad had,

you know, this farm.

We had hundreds of pigs,

and I have
a lot of memories of that.

I'd love to see
where that comes from.

I can show you
a special place.

- It's a pig farm.
- Really?

- The owners name is Piro.
- Piro?

It's an amazing place,
guys, yes.

- I like that.
- We can go there?

Yes, of course.
He's my friend.

It's a guy who raise,

uh, pigs and he roast it there

and you will love it.

But first, I'm going
to send you to Café Ajiaco.

It's an amazing place.

It's...they make research
about Cuban traditional recipes.

- You will love that.
- [blows raspberry]

And after that, I'm going
to meet you at Piro farm.

- At Piro's the pig man.
- Yes, the pig man.

That sounds like a toast to me.

- You know what, Alain?
- Yes, man.

We...we couldn't
be more appreciative

of your time and your knowledge.

- Yes, indeed.
- For me, it's an honor

- to be with you here, man.
- Ah.

- And to have you here.
- We're so delighted,

and what a...
what a beginning here.

[Alain] That make me feel proud
about my country.

* *

[upbeat Latin music]

[Emeril]
Ten miles east of Havana

is the town of Cojímar.

It's a small fishing village

said to have inspired
Earnest Hemingway's novel

"Old Man and the Sea."

- Whoo, gracias.
- Gracias.

Alain sent us here
to visit Café Ajiaco.

Unlike La Guarida,
which caters to the rich,

this restaurant caters
to the locals.

- Man.
- Yeah.

- It's gorgeous.
- [Emeril] Café Ajiaco
is known

for preserving
traditional Cuban recipes,

but what really
makes it special

is it's own urban garden,

where all of its ingredients
are grown.

Farm to table, baby.
It can't get fresher than that.

[Aarón]
Look at this, brother.

[dramatic music]

* *

- You must be Roy.
- Yeah, I'm...I am.

- Hey, Roy, how are you?
- How are you?

Aarón Sanchez,
nice to meet you.

- Nice to meet you.
- [all speaking Spanish]

[Emeril]
Over the past ten years,

urban farms have become
a popular trend

in most big American cities,

but in Cuba,
urban farming isn't a trend.

It's a necessity.

Here, you just can't run
to the store

and get your ingredients.

There aren't any super markets.

There are only government-run
ration stores.

Because of this,
urban farms have popped up

to meet the demand
for fresh produce

and other ingredients.

The garden and the restaurant,

they're really connected,
really, when you...

when you think about it, right?

Yeah, one of the secrets
in our restaurant

it's to put fresh flavors
in every plate.

That's why,
uh, Jesus or Julio

supplied us every day with all
the aromatic herbs we need.

Do you know
what we're gonna be tasting?

The Ajiaco Cuban
traditional soup.

- My mouth is watering.
- Yeah, yeah.

Yeah.
[laughs]

[both speaking Spanish]

Cuban food start
with the ajiaco soup.

That might be
the most emblematic

- Cuban dish.
- Dish.

And what's coming
from the garden for that soup?

Vegetables and culantro.

Oh, culantro's
a thicker cilantro.

It's better to cook with it.

So should we go see some of
the things in the garden?

- Well, why not. Just...
- [all speaking Spanish]

- [Roy] We're gonna walk.
- Vamanos.

[upbeat Latin music]

[Emeril] I see bananas.
I see plantains.

I see mango trees.

This is just a barrier?

[speaking Spanish]

[Aarón] [speaking Spanish]

[Emeril] Because they don't
have access to insecticides,

this urban farm uses
creative techniques

to control their pests.

They recycle plastic bottles
from the restaurant

and fill them with dirt
and place around the plants.

The hot plastic
and reflective surface

work together
to naturally repel

small animals and insects.

- [speaking Spanish]
- Okay.

There you are.
The Cachucha pepper.

[Aarón] Let me see
one of those, E.

- Standard cachucha.
- Cachucha.

- [man] Not picante.
- It's very tiny,

- but it's strong, the flavor.
- Yeah. But not hot.

Cachuca pepper is
a classic Cuban vegetable,

and the restaurant uses it
primarily in the ajiaco soup

and the Ropa Vieja.

This is that famous culantro.

One of the special ingredients
into the ajiaco soup.

- Are you hungry yet?
- Dude.

You don't have to ask me
if I'm hungry.

- I'm always hungry.
- Are you thirsty?

- I'm always thirsty.
- All right.

[laughter]
I'm a growing Mexican.

- Let's go eat.
- I'm down.

* *

I'm so excited about coming
to the restaurant.

This is the place.
The Ajiaco.

- Have a seat.
- [Emeril] Thank you.

- That trip to
the garden was amazing.
- Yeah, that was really awesome.

- Chef, right here.
- Where would you like me?

- Here?
- Aarón, over there.

- Outstanding, thank you.
- Okay.

[Aarón] Look at this, E.

[Roy] Welcome to
the Ajiaco Restaurant.

- Ah, this is great.
- [Roy] You're gonna receive

a Cuban traditional meal.

Roy, you're the man, buddy.

[Emeril] When Cuba started
allowing people

to own their own businesses
in 2014,

Café Ajiaco became one of

the first privately-owned
restaurants in Cojímar.

[soft dramatic music]

* *

From the royal family
of the Cuban traditional food,

Ajiaco, a traditional
Cuban stew.

A lot of root vegetables
and some meat.

* *

Pepper give the name
to the soup.

"Aji" means "pepper"
and "aco" means "soup."

If you put it all together.
It's "pepper soup."

Pepper soup.

* *

Mm.

[Aarón]
The thing that I notice is

all of the vegetables
breaking down.

- Right.
- And they're capitalizing

on these wonderful,
native root vegetables

to flavor a broth.

[Emeril] It's got these pieces

of this corn on the cob.

- Just sliced.
- And very different.

Do you notice that corn is not
sweet like the American corn?

I'm getting this,
like, earthy...

- Yep.
- Right?

That...this is
saying something to me.

It's a utilization
of ingredients

- that are very humble...
- Yes.

So you have yucca,
you have the squashes,

you have the corn.
These are humble ingredients,

and this is the kind of stuff
you can have

from November to February,
March.

You better believe it.

- Aarón Sanchez...
- Mm-hmm.

Really one of the world's
leading authorities

of Latin-American cuisine,

when you start eating
this stuff,

what is it...
what is it telling your soul?

Seeing new chefs f...
realize the importance

of preserving the legacy

and the tradition,
and that for me...

'cause when I started
cooking this food,

we wanted to reinvent
this stuff,

and now as we get older
as chefs,

we're returning
to Grandma's kitchen.

- Yeah.
- And my thing is this, bro:

if I can cook 50%
as good as my mom,

50% as good as my grandma,
I'ma be in good shape.

That's right, baby.
That's right.

- You know what I mean?
- Amen.

* *

- [whistles]
- Oh.

Baby.

- Ah.
- Yes.

* *

That's the frijoles.

[Emeril] Yeah, I can't wait.

First, the Cuban famous
Ropa Vieja.

We mix the Ropa Vieja
with the parsley and the yucca.

- Remember what I...
- And that's the pepper?

- [Roy] That's the pepper.
- That's the Cachucha.

- [Roy] That's it.
- Cachucha.

* *

[Emeril] It's so moist
and so flavorful.

Mm!

Lord, have mercy.

Now I'm gonna mess with
your brain just a minute.

- I welcome it.
- You ready?

I want you to take a little bit
more rice on the place.

- Yes, sir.
- [Roy speaking Spanish]

[playful music]

* *

Then...

- put some beans on there.
- Yes, sir.

* *

Okay, now I want you to take the
little spoon of the pork fat,

and I want you to drizzle just
a little bit of the pork fat

on the side of those beans.

Just a little bit, baby.
Okay, baby.

Go ahead.
I want you to...

Get down with that.

Yeah, get down
with that, baby.

* *

Oh.

Uptown.

You know why that's so awesome,
buddy?

'Cause it seasons and it coats

every grain of the rice
and every little bean.

[upbeat music]

[Emeril]
But I gotta tell you something,

Alain, he nailed it.

Tomorrow, we're gonna
meet up with him,

- and see this guy Piro...
- Okay.

- The pig farmer.
- It sounds like a superhero.

Let's make it happen.

- Well, how was the food?
- Oh.

- [applause]
- [Aarón] Amazing.

- Amazing, amazing, amazing.
- [speaking Spanish]

[speaking Spanish]

Toast to finish
this Cuban traditional meal

with a Cuban cigar
and a Cuban rum.

So what do we have here?

- Is it...
- We have here Santiago de Cuba.

- 12 years old.
- The food was amazing.

- [Roy] Sure.
- Thank you so much.

Your hospitality was really
a great experience.

So thank you for having us.

- [all] Gracias.
- [Aarón speaking Spanish]

- Thank you to you.
- [all] Salud.

[soft music]

* *

[sighs]
An ending to a great meal.

[all] Gracias.

* *

[birds chirping]

[upbeat Latin music]

* *

[Emeril]
Look at this place, huh?

- [Aarón whistles]
- Piro's pig farm.

- That's a great name, huh?
-I love it.

[Aarón] And they say
that they have

the best pig in all of Cuba.

[Emeril] Pork is the king
of meats in Cuba.

It can be found
in some form or another

on every table on the island.

[Aarón]
There's the man right there.

- Okay.
- Let's do it up.

- Let's say hello to the man.
- This is great.

- [Aarón] Senor Piro...
- [both speaking Spanish]

- Hola.
- [laughs]

- Chef Emeril, Aarón Sanchez...
- [both speaking Spanish]

[Emeril] Piro Murquez
converted his families

65-year-old sugar cane field

into the most popular
pig farm in Cuba.

They've dedicated their lives

to raising, preparing,
and roasting

the perfect Cuban pig.

- [pigs snorting]
- Boy, look at this.

You know, it smells
a lot like home,

growing up on my uncle
and, uh, Daddy's farm.

[Aarón speaking Spanish]

[Emeril] What exactly is
he feeding 'em?

[Piro speaking Spanish]

- Yeah.
- [speaking Spanish]

[both speaking Spanish]

[Emeril] At his farm,
Piro has thought of everything.

[soft dramatic music]

From his feed,

made up of palm tree seeds,

to clean and spacious pens
to humane butchering.

* *

Not a single part of the pig
is wasted.

* *

After the pig is
thoroughly cleaned,

it's rubbed
with Piro's special marinade.

Oranges, garlic, oregano,
and black pepper.

This also gives the pig its
golden-brown color

when it's roasted.

Piro is ingenious

even when it comes
to his ovens.

He created these ovens
from old parts.

Wow, look.

Oh, man, look at that.

[whistles]

Four hours is the average.

250 degrees.

[Emeril] I can't wait
to taste this pig.

Once it's cooked,
they leave it over there
for, like, 15 or 20 minutes.

- [Emeril] To get that flavor.
- [Aarón] To give a little bit
of that aroma...yeah.

[Emeril] While the pig sits
on Piro's custom warming table,

the dry heats circulates it,
ensuring a uniform flavorful
and crispy skin.

So, if he wouldn't mind,
since he's roasting
the pig for us,

I think we should contribute

- and do something for him.
- Yep.

- [speaking Spanish]
- Vamos.

[Emeril]
Piro has truly inspired us,

and it's time for us
to share our signature dishes.

What're you thinking about?

[Aarón] Well, I think we should
embrace the whole Cuban thing

and do our interpretation
of a rice and beans?

- What do you think?
- Cuba, Louisiana.

- Dirty rice.
- [Aarón] Love it.

I'm gonna take
that beautiful pork liver...

- I'm gonna grind it down.
- [Aarón] Okay.

- Celery, onions...
- [Aarón] Yep.

Some of the local peppers
and bell pepper.

Dirty rice is an every day
staple dish in New Orleans.

Just like rice and beans
in Cuba.

- See all the pork liver?
- Oh, man.

[Emeril] Lots of recipes call
for chicken livers,

but I like to use pork liver
in my restaurant.

[Aarón] It's going down
like Charlie Brown, baby.

[laughs]

[Alain speaking Spanish]

- Hey!
- Chef, how are you?

- Hey, what's up, baby?
- Here you are.

- How you feeling?
- Hey, bud.

- How are you, friend?
- How are you?

As promised,
our friend Alain stopped by

to check on us
just in time to eat.

- [Alain] What're you doing?
- You guys don't eat

- squash blossoms here in Cuba?
- No, never.

- That's new for us.
- So I'm...so I'm gonna

stuff 'em with a little bit
of cheese and basil,

albahaca,

and I'm gonna make
a little salsa

with Cachucha
and roasted tomato.

[Emeril] How you doing, brother?

Oh, man, all chicken
but the feathers, baby.

[Emeril] While we're cooking,

the farm hands are
in the final stages

of preparing the pig
for dinner,

Piro style.

This includes resting the pig

on smoked guava leaves

and topping it off
with a hat and a cigar.

- Look at this.
- [speaking Spanish]

This is the one for us.
Right here, baby.

This is gonna be delicious.
Aye yi yi.

Look at this skin.
Look at the cracklings.

Look at that.
[man] [speaking Spanish]

[Emeril]
This is gonna be delicious.

Can't wait to dive in.

[speaking Spanish]

- Okay?
- Uh-huh.

[Emeril] Before you know it,
all the farm hands are

in the kitchen helping us
prepare dinner.

They made us feel
right at home.

Whoo!

* *

Nice, nice.

A little bit more salt.

This is pork stock.

* *

This is Worcestershire sauce.

* *

[speaking Spanish]

* *

- Perfect?
- Perfecto.

No angle...and yes.

[all] Hey!

[Aarón] All right, E.

Every time I cook with you...

- it's always fun.
- This was a blast, my friend.

- Yeah.
- Here's to Cuba.

Here's to Cuba.

Let's go eat, man.
Come on.

[both speaking Spanish]

[speaking Spanish]

[both] Gracias.

[soft music]

* *

[speaking Spanish]

[Emeril] Spending all day

with these beautiful
and gracious people

has really touched me.

Gracias.

[Emeril] They have
surrounded me with love

and made me feel right at home.

[speaking Spanish]

Mexican food
with Cuban ingredients.

Love this.

In Louisiana,
where I live in New Orleans,

we have a thing called
dirty rice.

And if you're in the country,
you make it with pork liver.

[speaking Spanish]

[speaking Spanish]

- Wow, man.
- Wowza.

That's an honor, right.

This is a big deal,
buddy.

[speaking Spanish]

Gracias.
Muchas gracias.

[Latin music]

* *

[speaking Spanish]

[Emeril] Mojo usually consists
of olive oil,

garlic, oregano,
and bitter orange juice.

Good level of fat
that's there...

Mm-hmm.

With the cleanness
of the pork.

I think too many times
we get pork

that eats wacky stuff

and then imparts really
a weird flavor to the meat.

This meat is taken care of
by Senor Piro

with precision and purpose.

[Latin music]

* *

I really haven't had a more
tastier pig ever in my life.

Gee, that says a lot, bro.

It's not over-seasoned.

You can taste every bite
of the...of the pork.

It's just fantastic.

When I was a boy, my uncle
and my dad have a pig farm.

So I grew up with the smells,
I grew up with the animals,

I grew up with, you know,
the process of, uh,

how they have to be, you know,
slaughtered to provide food.

And coming back here today,
brought a lot of those memories.

Whoa.
[chuckles]

That's amazing, man.

So beautiful.

[speaking Spanish]

So, to your family
and Cuba.

[glasses clinking]

[Emeril] The Cuban spirit
is resilient.

And the people are passionate
about their food.

[all speaking Spanish]

Whenever you want,
here's your home.

[speaking Spanish]

For me, the most important
thing that I've learned

is the appreciation
of what they have.

[speaking Spanish]

Not what they want,
but what they have.

It's a interesting time
to be Cuban.

As they look to the future,

Cuban ingenuity is no longer
about survival.

it's about flourishing.