Caldosa is a typical Cuban dish made with root vegetables, meat, herbs. And a wide variety of vegetables.
In the writings dating from the war of independence, references to the “sancocho” are usually read. With which the mambisas troops were fed. The ajiaco mentioned in the campaign diaries of the general, of Dominican origin, Máximo Gómez. And those of other Mambis generals who lived in Santo Domingo (Antonio Maceo). Is called. Which shows that these words and dishes are very old.
The term “Caldosa” is used in modern Cuba. Became popular in the 80s thanks to the text of a guaracha composed by Rogelio Díaz Castillo. He referred to the “Caldoza de Kike y Marina“. Originally in the city of Las Tunas. La Caldosa is a dish that is always present at family and neighborhood celebrations.
In the economic recession that took place in the 90s, when there was a lack of everything. This dish came to the table very often. With a large part of the Cuban population. Because it was very easy to process remains that were left over from the previous day.
We should not confuse it with ajiaco. What a really typical Cuban dish is. The caldosa is a variant and is less complete than the ajiaco. The caldosa is a dish from the east of Cuba.