The formation of Cuban nationality owes a big deal to sugar. The ancient Hispanic pastry-making found in this country one of the most fertile spaces so as to spread. The arrival of the cross, sword and other new elements brought by the conquerors, such as cane sugar plants, fostered the presence of this indispensable sweet ingredient.
Likewise, a leading role was played by the presence of African slaves carrying out domestic works, such as cooking. The cooks, with that unavoidable magic that characterizes them and makes us eat whatever they like, introduced different diets (rice, viands, cornmeal, dried beef, codfish and highly-sweet dishes) which became an essential part of Cuban traditional cuisine.
Fortunately, baking recipes weren’t left behind in past centuries or away from this Large Island, with plenty of sweetness. Sweetness both in terms of people with talent to please others and fine things to eat, a natural consequence of a fruit-privileged flora and cane sugar as tradition and culture, which have given birth to a nearly-encyclopedic list of Creole desserts and tidbits.