We took some pictures of our cuban food (shocking, I know).  I will still need to get the black beans, vegetable paella, and the mojo chicken – but here are some of the exotic roots once they were peeled and cooked. First of all, how cool is it that I was cooking with one of the taro chips (again you can tell by the dots).  I peeled it and chopped it into chunks, and then, keeping with Cuban tradition – fried it.  Apparently, frying is a big thing in Cuba (one of the Cuban contestants on a cooking show had fried a very  nice cut of beef and was blasted for it). I put 2 inches of oil in the frying pan, and waited until the oil was *hot* before I started frying.  You have to be careful not to start frying with oil…