Cuba, a nation famously frozen in time by political isolation, was on the precipice of massive change when Bourdain visited in 2015 for Parts Unknown (Season 6). Historically, the island’s culinary narrative has been defined by scarcity and the strict limitations of government rations, often resulting in meals heavily reliant on rice, beans, and whatever pork could be procured. Yet, Bourdain returned to find a profoundly different landscape. His angle was to document this extraordinary transition—a moment when relaxed regulations allowed private enterprise to slowly bloom. He focused heavily on the paladares, private, often family-run restaurants operating out of homes, which were rapidly evolving from serving basic survival food to offering surprisingly ambitious menus. He wasn’t just looking for classic Cuban comfort fare; he was searching for the ingenuity of chefs who were sourcing forbidden ingredients and pushing boundaries in a country where even basic staples could suddenly disappear. It’s a fascinating look at culinary rebellion and resilience. Here is a glimpse into the resilient, evolving kitchens he discovered.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Cuba for his show, Parts Unknown Season 6 Episode 2 (originally aired September 27, 2015):
READ MORE: VARADERO EXCURSIONS ARE MANDATORY TO SEE THE REAL CUBA
DISH – Sushi – Anthony Bourdain Cuba
WHAT IS IT?
Japanese dish of rice soaked in vinegar, sugar and salt, seafood and vegetables. Some might have tropical fruits.
WHERE IS IT?
Santy Pescador
y Río. Jaimanitas, La Habana, 3c23 e/ 3raC 240 A
La Habana, Cuba
READ MORE: CUBA: THINGS TO DO OUTSIDE VARADERO RESORTS
ANTHONY BOURDAIN CUBA NOTES
In Parts Unknown Cuba, Anthony Bourdain revealed that a meal in a paladar in his previous visit to Havana would consist of rice and beans. This time, he was surprised to have sushi in a paladar, like in Santy Pescador. His meal also included the catch of the day.
DISH – Ceviche and Pan-seared Pork Loin – Anthony Bourdain Cuba
WHAT IS IT?
Ceviche is a traditional Peruvian dish of fresh, raw fish, cured in lemon or lime or other citrus juice. It is typically seasoned with chili peppers, aji, chopped onions, coriander and salt. As the name suggests, pan-seared pork loin is a piece of loin cut from a pig, seared on a pan.
WHERE IS IT?
Fábrica de Arte
Calle 26
La Habana, Cuba
ANTHONY BOURDAIN CUBA NOTES
At Fábrica de Arte Cubano, Anthony Bourdain had a ceviche of dogfish with pickled vegetables. He also had loin pork, pan-seared with yucca, with a riff on a traditional orange sauce with garlic and coriander.
DISH – Chinese Dumplings and Szechuan Chicken – Anthony Bourdain Cuba
WHAT IS IT?
Chinese Dumplings usually have ground meat and vegetables as filling. The filling is wrapped with thin, rolled dough. Szechuan Chicken is a spicy dish of sliced chicken and spices.
WHERE IS IT?
Restaurante Tien Tan
Havana, Cuba
ANTHONY BOURDAIN CUBA NOTES
Located in Cuba’s Chinatown, observed that Tien Tan is “like a cargo cult version of Chinese food.”
DISH – Cuban Pork with Plantains and Beans, and Flan de Leche – Parts Unknown Cuba
WHAT IS IT?
Cuban pork features pork (usually fried) served with plantains and beans. Flan de Leche or Crème Caramel is a custard flan with clear caramel sauce.
WHERE IS IT?
Cafeteria a la BBQ
Calle 22
La Habana, Cuba
ANTHONY BOURDAIN CUBA NOTES
In the words of Anthony Bourdain, Cafeteria a la BBQ is “an example of a booming, do-it-yourself service industry. He noted that the flan dessert was “cooked in a cut-down beer can”.
READ MORE: DOMINICAN REPUBLIC: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS
This 2015 episode remains a vital historical document of a Cuba in transition. Bourdain’s shock at finding fresh sushi in a Havana paladar or complex ceviche at an art collective perfectly illustrated the sheer determination of the Cuban people to innovate despite systemic obstacles. It’s a memorable exploration of how a rigid, isolated culture responds when the door is cracked open just a little bit, allowing entrepreneurial spirit and global flavors to seep in. He highlighted the resourcefulness required to run a restaurant in an environment of constant scarcity. If you travel to Cuba, skip the state-run buffets and seek out the paladares; they are where the true flavor and the future of the island reside.
