Buena Vista Social Club is a cultural treasure and one of the most important albums of the 1990s. Steeped in old world Cuban tradition, it is a living sonic time capsule dripping with soul performed by legendary Cuban musicians from the 1940s and 50s, many forgotten by time due to politics or the ultimate passage of time. They include greats such as Compay Segundo, Ibrahim Ferrer, Rubén González, Omara Portuondo, and Eliades Ochoa, whose legacies are forever unparalleled. The project’s name is derived from an actual members-only Havana club that no longer exists, symbolizing nostalgia and the enduring spirit of pre-revolution Cuban culture. Recorded in collaboration with Ry Cooder decades after its initial glory, it is a powerful reminder that greatness doesn’t fade with age and that music rooted in tradition can transcend borders. It’s pure vibe, but also deeply human. It is not only a musical revival, but rather a resurrection of a forgotten golden age of Cuban music. You can simply close your eyes and be transported to 1940s Havana.
I was initially introduced to this album by my high school girlfriend’s parents at a time in my life when punk rock and grunge were just beginning to loosen their respective grasps on me. It instantly changed how I viewed music in general, opening my eyes to a whole unfamiliar world view of sounds. It was then I realized how genre/culture deficient my appreciation for music truly was. The first time I heard Chan Chan, it stirred something awake in me and opened that inner eye wide establishing the basis for my true respect for music, international and otherwise.
Musically the sound is simple yet complex, tinged with unfamiliar familiarities of a culture rich in history. It is foreign and magnetic with said rich history encoded to sound. It is nostalgia for a bygone era while inspiring rediscovery and recreation for younger generations. The instrumentation is built on Cuban stringed instruments like the cuatro and tres, percussion from bongos, congas, and güiros, and the elegance and swing of piano. Prominently featured singers Ibrahim Ferrer, Compay Segundo, Omara Portuando, and Eliades Ochoa aren’t flashy singers. They’re storytellers, each voice steeped in age, wisdom, and emotion.
Collectively, the delivery cycles through genres like:
Son Cubano – meaning “Cuban sound”, blending Spanish musical elements, Spanish guitar and canción with African rhythms and percussion
Bolero – characterized by sophisticated lyrics dealing with love
Danzón – considered the national genre of Cuba, it is characterized by its slow tempo, elegant movements, and fusion of European and African influences
Guajira – often referred to as “peasant music” or “Cuban country”, characterized by melodic, swaying rhythms, often led by the tres, a 12-string guitar, and features lyrics about rural life
Trova – characterized by guitar-accompanied songs, often with romantic or sentimental lyrics
HIGHLIGHTS
Chan Chan: iconic opening track, driven by Eliades Ochoa’s gravelly vocals and hypnotic cuatro line, sets the earthy, rootsy tone of the record.
Dos Gardenias: sultry bolero track driven by Ibrahim Ferrer’s heartbreakingly expressive voice, pure romantic sorrow.
Candela: true showcase of the group’s rhythmic firepower and dance-floor energy, combining son and Afro-Cuban percussion.
El Cuarto de Tula: infectious storytelling and ensemble energy, call-and-response vocals and incendiary Rubén González piano solo
Veinte Años: delicate duet between Omara Portuondo and Compay Segundo, a wistful look at lost time and enduring love
“I dream the music. I sometimes wake up with a melody on the head, I hear the instruments, all very clear.”
-Compay Segundo
Arroz Con Pollo Cubano
Credit: QuéRicaVida
INGREDIENTS
1/2 cup olive oil 8 chicken thighs or legs, skin on 1 1/2 tsp salt 1/2 tsp black pepper 2 tsp cumin, ground 1 large onion, chopped 1 large red bell pepper, chopped 4 cloves garlic, crushed 2 cups chicken broth 1 (8 oz) can tomato sauce 1/2 teaspoon Bijol® condiment 1 bay leaf 2 tsp oregano 2 cups rice 1/2 cups frozen green baby peas
DIRECTIONS
In a large pot over medium-high heat, add oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Reserve.
In the same pot, sauté the onion and red pepper over medium heat until the onion is glassy and translucent. Add crushed garlic and cook additional two minutes, stirring frequently.
Return chicken to pot; add chicken broth, tomato sauce, bay leaf, oregano, cumin, Bijol, salt and pepper. Add rice, stir to coat and fully cover in liquid. Bring to a boil and reduce heat to low. When rice has absorbed some of the liquid, cover and simmer on low heat for about 30 to 45 minutes, or until rice is fully cooked.
Add frozen peas during the last five minutes of cooking only. Serve.
Cuba Libre
2 oz light or dark rum
4 oz Coca-Cola
1 oz lime juice
Fill 12-ounce glass with ice cubes. Pour rum and Coca-Cola into the glass. Stir in lime juice and serve.
Groove Rituals 