If we had to pick a favorite communist country (don’t tell Joe McCarthy) it’d probably be Cuba. There’s something incredibly charming about our vision of the place. It might have been dreams of the weather, the Panama hats, the Buena Vista Social Club — or just the time-capsule aura that many of us associate with the Caribbean island — but eventually the combination of overwhelming curiosity and a timely business trip led us to find out. Was it all timbales and ’59 Bel Airs? Find the answer in our rewind of our Cuba coverage.
|Dispatches From Cuba: Photos and Stories From a 20-Day Journey
I wasn’t really sure I’d go because it was near a grand between the flight to Cancun and the next one to Havana, plus I’d been traveling a lot the past year. I told him it was 50/50. Then in early March I was offered a quick business trip to Cancun ending in mid-March. You don’t balk when serendipity tugs at your Johnson, so I shot off a quick email reply: F*ck it. Tickets booked. See you there. Read the Story »
Packing for three weeks of travel could easily balloon into roller bags, laptop cases and fanny packs. If you’re staying in luxury hotels and somebody else is handling your gear, fine. Bring the sheepskin robe. But if you may have to spend full days carrying your luggage on your back, then you’re limited to the essentials. Here’s what I stuffed into my GORUCK GR2 for three weeks in Cuba. See the Kit »
|Tested: Trekking Across Cuba with the GORUCK GR2
On my first night with the GORUCK GR2 we slept together in a bus station — and we’ve been going steady since. Specifically, after a flight from Cancun to Havana and midnight bus from Havana to Santa Clara, in the geographical center of Cuba, I looped a carabiner through the side webbing of the GR2, clipped it to my jacket’s pit vents, rested my head gently against her rugged 1000D cordura, and knocked off for six hours in a metal row chair. See the Review »
|A Traveler’s Bounty: Cuban Cacao
Back safely in the U.S., I removed the cacao ball from my running shoe. I unwound the plastic wrap from the dark brown orb and sniffed it. My best friend, Mycah, and his wife, Ashley, had picked it up at a cacao farm in Baracoa, a small town on the eastern tip of Cuba. This was the good shit. I pictured myself shaving it over ice cream to impress a date or using it to flavor chili. Oh, this chocolate here? I got it from a guy in Cuba. Chef François Payard showed me how I could actually use it. Read the Story »