Enrique Fernández writes about all aspects of culture, from classic film to fish shacks. A passionate eater and cook, he explores South Florida through the prism of cuisine in his Tropical Life/Food & Dining column. A former professor of Latin American literature and columnist for Billboard and Village Voice, he was a senior vice president of the National Academy of Recording Arts and Sciences before joining The Herald. He has written liner notes for recording artists including Tito Puente, Astor Piazzolla and Los Van Van, and is on the advisory board of the Greenwood Encyclopedia of Latin Music.
Email Enrique at efernandez@miamiherald.com.
Like many Cuban Americans, I grew up eating bacalao a la vizcaina (codfish Basque style), rehydrated slabs of dried codfish cooked in a typical tomato, onion and pepper sauce (sofrito). Not very inspiring, really.
CONSUMED
In his introduction to ''The Esquire Encyclopedia of Sandwiches,'' an article in the magazine's March issue, writer Scott Raab announces right off the bat, ``I`m fat.''
CONSUME
''What makes a Cuban pizza?'' asks one of the Three Guys from Miami in their eponymous website, 3guysfrommiami.com. Pizza hit Cuba in the '50s, along with all things Italian. Movies starring bombshells Gina Lollobrigida and Sophia Loren. Capri pants for women; tight-fitted suits for men. Italian jokes (the only one I remember is not suitable for a family newspaper).
