1931 Cuban Cookery by Blanche Z de Baralt

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Onion and garlic are used in Cuban cooking, to be sure. But '"this requires · another chapter", as Ce~antes would say. The excess of onion and garlic is offensive to delicate palates, without doubt, but its judicious use is most commendable. A very small amount imparts a relish which few thing's can equal. The evil lies in its exag'g'eration. Just as musk and civet, two ill smelling' substance's, are found at the base of most exquisite perfumes-only in such minimum quan– tities that their presence is seldom detected, g'arlic and onion, knowingly employed, bring out the flavor of the choicest viands which would lose their zest and become flat without it. Like most spices, its descriminating' use is a virtue, its excess, a vice. Unlike that of other Spanish Ame– rican countries, Cuban cookery is very sparcely spiced. Cayenne pepper is un– popular, Tabasco tabooed; only sweet peppers, g'reen or red, are favored. Fats and oils are often too abundan- . tly used in Cuba; an unfortunate legacy from Spain, but the best cuisine is more chary of them. Less fried food appears to-day on Antillian tahles than formerly.