Celebrating hispanic heritage month

September 30th, 2024

We are celebrating Hispanic Heritage Month at Cincinnati Ballet by highlighting some of our artists and staff who are proud of their hispanic heritage. Interim Artistic Director Cervilio Amador was born and raised in Cuba before moving to the United States to pursue his dance career. We sat down with Cervi to learn more about his culture.

What part of your culture do you most cherish?

One of the aspect of Cuban culture that I cherish the most is the deep sense of community and togetherness. Whether it’s sharing a meal, dancing to vibrant rhythms, or simply gathering to chat and laugh, there’s a warmth and openness that brings people together. It’s a culture where everyone is family, and no matter where you go, you’re always welcomed with genuine hospitality. This spirit of connection and resilience, along with a rich tradition of music, art, and storytelling, makes Cuban culture truly special to me.

What part of Cuban culture do you wish more people knew about? Are there any stereotypes or misconceptions about your culture you’d like to dispel?

One aspect of Cuban culture that people should know more about is its incredible diversity and depth beyond common stereotypes. While many associate Cuba primarily with music, dancing, and cigars, the culture is much more complex. Another misconception is that Cubans are always cheerful or carefree, when in reality, the resilience and strength of the Cuban people are rooted in navigating complex socio-economic challenges with creativity and resourcefulness.

What’s your favorite Cuban dish?

Vaca frita! *See recipe below

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Vaca Frita Recipe (Cuban Crispy Shredded Beef)

• Flank steak
• Bay leaves
• Fresh lime juice
• Neutral oil
• Garlic
• Seasoning: oregano, cumin, garlic, onion, salt and pepper.
• White onion
• Lime Wedges

Directions:

1. Soften the meat. In a Dutch oven or large pot, add flank steak, bay leaves, salt, and enough water to cover the meat in the pot. Bring to a boil. Reduce heat and cook at medium-low until the meat is tender, about 1 to 1 1/2 hours (In a pressure cooker, this takes about 30-40 minutes). Strain the beef broth and save it for another recipe.
2. Shred the meat. Transfer the flank steak to a platter. Using two forks or your fingers, shred the meat until you get that pulled, shredded look.
3. Marinate the meat. Yes, in this recipe, we marinate the meat AFTER cooking it. Trust me here. In a large bowl, add shredded meat with fresh lime juice, 2 tablespoons of oil, minced garlic, complete seasoning, and salt + pepper to taste. Gently toss and marinate the meat at room temperature for 30 minutes.
4. Start the cooking process. In a large skillet, heat the remaining oil over medium heat. Remove meat from the marinade. Discard marinade. Add the shredded beef to the skillet in an even layer. Do this in batches so as to not crowd the pan.
5. Pan fry for 5 minutes, undisturbed, pressing down with a spatula until the meat is crispy. Flip and pan-fry the other side of the meat for another 4 minutes, pressing down with a spatula, until the meat is sizzling and crisp. Careful not to burn it!
6. Saute the onions. Reduce heat to medium-low. Stir in the sliced onions and saute with the meat until onions have softened about 4-5 minutes.