Part I – Lechon Asado On our third date, my husband promised to introduce me to “the food of his people.”  He took me to Versailles, a Cuban restaurant I had been to many times before, but he didn’t know that.  When we got there, he ordered croquettes and started to explain some items on the menu to me.  I thought I knew Cuban food, but this was a whole new way of seeing, understanding, and ultimately tasting it. Lechon asado, a roasted pork marinated with tangy bitter orange and garlic, has been my long-time “go to” for Cuban food, but I started really exploring other things that night.  I began to understand the intricacies and art of Cuban black beans along with the satisfaction of a good cordadito (espresso shot cut with a splash of milk) after a meal. A few months later, he took me to Miami, where he really immersed me in some Cuban culture.  We drank cortadidos and ate a pastel every afternoon.  I somehow kept up with the rapid Cuban …