Spanish chefs fuse their homeland cuisine with Cuban flavors at the Varadero Gourmet Festival 2025

Sharing knowledge, experiences, and the richness of Spanish cuisine fused with local flavors was the premise of Spanish chefs Delia Torrano and Susana Ortiz, present at the 15th Varadero Gourmet International Festival 2025, held at the Plaza América Convention and Shopping Center in Varadero.

During the conference and practical cooking therapy workshop, they presented a proposal that fuses Spanish and Cuban cuisine in a lesson in culinary improvisation.The signature dish was a lobster skewer with mango and fresh basil, accompanied by a mustard, honey, olive oil, and salt sauce.

“It’s a cold tapas dish that comes in handy at any time. We wanted to teach people how to improvise with available ingredients and honor local products,” Torrano explained.

Another objective during the presentation was to promote gluten-free diets, highlighting Cuba’s unique potential to become a safe and attractive destination for people with celiac disease.

“Cuba could be a magnificent gluten-free destination for everyone. Its cuisine doesn’t rely heavily on wheat flour; it’s based more on corn and rice, which makes adaptation much easier,” stated Ortiz.In this regard, both agreed on the importance of training in hotel chains and schools to avoid cross-contamination and offer guarantees to diners.

For her part, Delia Torrano, visiting Cuba for the first time, expressed her excitement and gratitude for the invitation to the 15th edition of the Varadero Gourmet International Festival. Being here, she said, is an incredible luxury. “I came with a group from Spain, and we are all amazed by the warmth of the people and their professionalism.

“Regarding the value of culinary exchange at events like this, she emphasized that it’s enriching for the entire industry because it always contributes so much and the learning never stops.