In the heart of old Havana, a small restaurant is reviving a centuries-old tradition with a humble yet deeply meaningful dish—casabe. This simple, circular flatbread made from ground yucca, also known as cassava, is enjoying a resurgence at a time when Cuba faces one of its most severe economic and food crises. Once a staple of the indigenous Taino people, casabe was traditionally baked on hot stones and served plain or with basic toppings such as onion, tomato, pork, or garlic. Over time, it became associated more with rural life and agricultural workers than with modern Cuban cuisine. However, that perception is beginning to shift.
Driven by a nationwide shortage of wheat flour, sugar, and other essentials, many Cubans are looking to the past for solutions. Casabe has emerged as a viable alternative thanks to its simplicity and accessibility. It contains just one ingredient: locally grown yucca root. For small businesses like Yucasabi, a restaurant located in Havana’s historic district, this presents an opportunity to reintroduce the dish to urban populations. Co-founder Yudisley Cruz believes casabe can play a meaningful role in improving food security during these challenging times. At her restaurant, one casabe sells for just 15 pesos—about 4 U.S. cents—making it both affordable and nourishing for tourists and locals alike.
Yucasabi is currently the only restaurant in Cuba dedicated exclusively to yucca-based products. With colorful murals depicting the Taino people and vibrant scenes of Cuba’s countryside, the establishment blends tradition with innovation. Its goal is to breathe new life into this ancient food by marketing it as artisanal, gluten-free, and vegan—appealing to modern sensibilities while preserving authenticity.
Meanwhile, in rural areas outside Havana, casabe continues to be produced using time-honored methods. Eighty-two-year-old Julio Cesar Nunez, a lifelong casabe maker, still harvests, peels, grinds, and cooks yucca in the traditional way. He says anyone willing to learn can make casabe, reinforcing its value as a sustainable and empowering food source. Recognized by the United Nations as part of humanity’s intangible cultural heritage, casabe is more than just a meal—it’s a symbol of resilience, history, and cultural identity.
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