Cuban Food and Fiestas in Toronto
Meeting Fernando Morales: Cuban Fiesta Organizer Extraordinaire!
While researching Season II of Street Eats (the TV show I work on by day), I had the good fortune of meeting Fernando Morales, Cuban Fiesta organizer and entrepreneur who brings a bit of Cuban heat to the shores of Lake Ontario. All I can say is, lucky for us, it's about time! Here's his story, in his own words.
Vital Stats:
Where were you born?
In Havana, Cuba.
How old are you?
I am 37 years old.
Where do you currently reside?
In Toronto.
Occupation?
Small Business Owner. Fernando Service Group (Cuban Event Services & Staff)
Brief Bio of what you've done:
I worked in Varadero Beach, Cuba as a Transport Controller for Transtur (a government company that supplies Buses and Taxis for tourists transportation). I came to Canada in 1992 directly to Montreal, where I learned French and their party lifestyle. I've also lived in Vancouver, Ottawa, and moved to Toronto in 2000. I earned Diplomas and Certifications in Hotel & Restaurant Operations Management, Marketing, Business English, Travel Agent, Bartending, Smart Service, and Food Handling Training.
My first job in Canada was dishwashing in a Mexican restaurant in Montreal, and my last 2 employers where The Four Seasons Hotel Toronto and The Estates of Sunnybook Conference Centre. I love Canada and home is here, but I'm 100% Cuban and organizing Fiestas is not just my job, it's who I am.
Questions:
How did you get into event planning and what is it about your line of work that you most enjoy?
I don't consider myself an Event Planner, but rather a Fiesta Organizer. I think planners have a great eye for details and a sense of décor that I don't posses. My forte is sabor cubano (Cuban flair), rustic, traditional and lots of fun fiestas. And that's what I enjoy the most, to see people dancing, eating and laughing with my Cuban traditions.
What are your company's core objectives?
Our main objective is to create real Cuban cultural awareness. Most of the Cuban events in Toronto are not organized and/or sometimes performed by Cubans. But all that is about to change.
How are Torontonians responding to the sizzle of your Cuban events?
With open arms. It's like an awakening waiting to happen.
How can people find out about your next fiesta?
Our website is currently under construction but they can e-mail us at fernandomt@aol.com. Everyone is welcome to visit or subscribe to our group e-mail address at http://groups.aol.ca/cubanfiestas/. We welcome all information or suggestions regarding Cuban events.
Do you hire authentic Cuban cooks, dancers, cigar rollers and other entertainers?
Yes we do. Our emphasis is to work with professional Cubans living in Toronto who worked in their respective professions in Cuba and continue to do so in Toronto. There is enough Cuban talent in this city to put on a different Tropicana show every weekend.
Does the creativity you put into your events spill over into the kitchen when you're preparing a meal?
Yes, yes and yes. Food is key in our events. The surprise factor plays a very important roll as well. Most Canadians that visited Cuba complain about the food and compare it to other Caribbean destinations. We just love their expressions when they taste our menus.
Tell us a bit about Cuban food- some of its cultural nuances and your favourite thing about it?
Cuban cuisine or "cocina criolla" is among the most interesting cuisines to be found in the Caribbean. A melting pot that has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sautéed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a "sofrito" as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavour. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces.
Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as "yucca", "malanga", and "boniato", which are found in most Latin markets. These vegetables are flavoured with a marinade, called "mojo", which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
What, in your estimation, makes a great meal?
Flavour, variety, and ambience.
What's your favourite cuisine style?
Cuban all the way.
What's your most irritating food peeve?
Picante (spicy). Can't eat it.
When you dine out in the city- where do you go and why? (top 3 picks).
The Mambo Lounge on Danforth and Julie's on Dovercourt are my 2nd and 3rd choices. My fellow Cubans home cooking is my numero 1.
What's your favourite out-the-way, "gem" spot to shop for food?
Kensington Market and China Town on Spadina. Also, any Greek, Italian or Portuguese butchery.
Any tips on getting non-salsa dancers out there shaking their thing?
Salsa is not a show-off form of dancing but a fun style dancing. A real salsa dancer will keep you on the dance floor all night long regardless of your dancing skills. Just go out there and shake it.
If you had to describe yourself as a dish, which one would it be and why?
Caribbean Lobster. Because I love it and it's a harmless creature.
Looking for more Cuban inspired food? Check out:
Suite 101's Gourmet Food for more!
