Things seem to be looking up in the Cuban culinary front.
After years of repressive rule, restaurants in Cuba are starting to open up for business again. It appears that the Cuban government is looking for ways to shore up additional revenue (plus a quick solution to the bulging number of government employees). Communism is learning the basics of business from Capitalism, or so it appears.
It does seem good, if one is to think about it. Cuba has a lot of potentials for tourism. It has white beaches, picturesque islands and warm hospitality that welcomes visitors to the place. Underdevelopment, stagnant business, poor-quality products from state-run companies, etc. are among the factors that still pull down the country.
The recent easing up of rules regarding the operations of paladars (the Spanish word for palate, or dining places in general) would certainly bring a gust of fresh air into the stale atmosphere of the restaurant scene. Restaurants could finally serve more customers, play music, as well as experiment on food that they can offer to restaurants. Restaurant owners would finally have a say on the management, which includes the cuisine to be used as well as pricing of the menu.
Will it stand the test of time? That still remains to be seen. With profits not that significant, plus the small number of tourists that actually come to the country, some restaurants are scaling operations back or simply closing down.
But isn’t these changes better than not having them at all?