Unlike Canadians with their casual eggs, bacon, and toast for breakfast, Cubans tend to have “café con leche”, which is a cup of coffee with milk. Along with the café con leche, Cuban bread with butter and/or a fried egg is delicious. The Cuban bread is called “Tostada”. Tostada is a type of bread that is sliced, flattened, grilled, and then buttered. Some restaurants use tostada to scoop up remaining bits of your meal but it’s also used to be dipped into café con leche. If a Cuban family is under economic troubles and cannot afford to buy the milk, then they would substitute soy yogurt for it (Murphy, 2016). If they also cannot afford to buy the butter for the tostada, they would substitute it by putting the toast on a plate which contains a small amount of cooking oil spiced with salt and/or garlic and ‘wet’ the toast. In the country part of Cuba, farmers will sometimes have their leftover dinner for breakfast (ex. rice, beans, potatoes, meat, etc.) (Sliva, 2014). The national dish of Cuba is Ropa Vieja, also known as a spanish term for “old clothes”. The dish came from the middle ages of Spain and was originally made to increase the amount of leftovers of stew. Ropa Vieja is a plate of shredded beef and vegetables which are to cooked to look “old clothes” (due to the fact that Ropa Vieja is a spanish term for “old clothes”). This dish is mostly made up of beef and tomatoes, it is also traditionally made with flank steak (Killebrew, 2016). Although it isn’t a “unique cooking method”, instead of relying on recipes and specific measurements when cooking, Cubans tend to rely on “eyeballing” measurements, or as a Canadian would say “go with the flow”. Heavy sauces and deep-frying are not a favored cooking method in Cuba. Cuba also encourages the use of easy, simple cooking methods but lots of spice to enhance the flavours of what you are cooking (Kavita, n.d).