Cubans who arrived in the United States in the late 50's and 60's had to make some adaptations to their cooking. Many markets did not carry the vegetables, fruits or cuts of meat that they were accustomed to using in their island kitchens. Lard and olive oil, which are generally used in Cuban cooking, had to be replaced by other cooking oils. Cooks started using vegetable oil, which was readily available and affordable. Nowadays, safflower and canola oils have become more preferable because they are healthier.
Many items are now also available in low-fat versions.
The consumption of salt has too been cut back thanks to low- sodium products. Many Cubans in exile, such as my neighbor, Roca Beiro, a professional caterer whom I had the opportunity to interview, informed me that many Cubans have cut down on the starches they consume and that they try to follow a healthier diet. Due to the lack of time in their day to day life, many buy products, such as black beans, because preparing them from scratch is very time consuming. They have also adapted more American foods into their daily life since their children are exposed to them at school and through their acquaintance with endless chains of fast food restaurants in their communities. Traditional recipes included excess fat, salt, and sugar.