Secret Ingredients (40 page)

When I telephoned Budin to inquire about the response to his suggestion, he said it had not been overwhelming. He told me, in fact, that he had embarked on a new campaign to improve Buffalo’s reputation. Budin said that a lot of people believed that the city’s image suffered from its name. I remembered that his Sunday-magazine piece had ended “Buffalo, thy name is chicken wing.” Surely he was not suggesting that the name of the city be changed to Chicken Wing, New York. What should be changed, he told me, is not the name but its pronunciation. He has taken to pronouncing the first syllable as if it were spelled “boo”—so that Buffalo rhymes with Rue de Veau. “It has a quality to it that lifts it above the prosaic ‘Buffalo,’” he said.

Maybe, but I suspect that it’s only a matter of time before Budin tells some corporate executive in Memphis or Cincinnati that he is calling from Boofalo and the executive says, “Has the snoo melted yet?”

On my last evening in Buffalo—just before the Katzes and I drove out on Niagara Falls Boulevard to try the wings at a place called Fat Man’s Got ’Em, and just before Judy Katz gave me final instructions about the bucket of wings I was planning to take back to New York from Santora’s the next day (“Get the big bucket. Whatever’s left over will be fine the next morning”)—I met a man named John Young, who told me, “I am actually the creator of the wing.” Young, who is black, reminded me that black people have always eaten chicken wings. What he invented, he said, was the sauce that created Buffalo chicken wings—a special concoction he calls mambo sauce. He said that chicken wings in mambo sauce became his specialty in the middle sixties, and that he even registered the name of his restaurant, John Young’s Wings ’n Things, at the county courthouse before moving to Illinois, in 1970. “If the Anchor Bar was selling chicken wings, nobody in Buffalo knew it then,” Young said. “After I left here, everybody started chicken wings.” Young, who had returned to Buffalo a few months before our talk, told me that those who had copied the dish must be saying, “Oh, man! The original King of the Wings is back. He’s fixin’ to do a job on you.” In fact, Young said, he was pleased to see so many people in Buffalo make money off his invention—a magnanimous sentiment that I had also heard expressed by both Frank and Dom Bellissimo. “I could have formed a company and went across the country,” Young told me. “It’s still not too late.”

The wings Young invented were not chopped in half—a process he includes in the category of “tampering with them.” They were served breaded with the mambo sauce covering them. In John Young’s Wings ’n Things, as well as in a restaurant called Bird Land, run by Young’s brother Paul, they are still served that way—sometimes accompanied by the blue-cheese dressing and celery that were undoubtedly inspired by Teressa Bellissimo. It is true, a local poultry distributor told me, that John Young as well as Frank Bellissimo started buying a lot of chicken wings in the middle sixties, but there is no reason for the distributor to have saved the sales receipts that might indicate who was first. First with what? Was the Buffalo chicken wing invented when Teressa Bellissimo thought of splitting it in half and deep-frying it and serving it with celery and blue-cheese dressing? Was it invented when John Young started using mambo sauce and thought of elevating wings into a specialty? How about the black people who have always eaten chicken wings? The way John Young talks, black people may have been eating chicken wings in thirteenth-century Spain. How is it that historians can fix the date of the Battle of the Boyne with such precision? How can they be so certain of its outcome?

1980

“I’ll start with the knight in shining armor, then have the maiden rare and radiant.”

THE HOMESICK RESTAURANT

SUSAN ORLEAN

I
n Havana, the restaurant called Centro Vasco is on a street that Fidel Castro likes to drive down on his way home from the office. In Little Havana, in Miami, there is another Centro Vasco, on Southwest Eighth—a street that starts east of the Blue Lagoon and runs straight to the bay. The exterior of Miami’s Centro Vasco is a hodgepodge of wind-scoured limestone chunks and flat tablets of Perma-stone set in arches and at angles, all topped with a scalloped red shingle roof. Out front are a gigantic round fountain, a fence made from a ship’s anchor chain, and a snarl of hibiscus bushes and lacy palm trees. The building has had a few past lives. It was a speakeasy in the twenties, and for years afterward it was an Austrian restaurant called the Garden. The owners of the Garden were nostalgic Austrians, who, in 1965, finally got so nostalgic that they sold the place to a Cuban refugee named Juan Saizarbitoria and went back to Austria. Saizarbitoria had grown up in the Basque region of Spain, and he had made his way to Cuba in the late thirties by sneaking onto a boat and stowing away inside a barrel of sardines. When he first arrived in Havana, he pretended to be a world-famous jai-alai player, and then he became a cook at the jai-alai club. In 1940, he opened Centro Vasco, and he made it into one of the most popular restaurants in Havana. Having lost the restaurant to Castro, in 1962, Juan Saizarbitoria moved to Miami and set up Centro Vasco in exile. Along with a couple of funeral homes, it was one of the few big Cuban businesses to come to the United States virtually unchanged.

The first Centro Vasco in America was in a small building on the edge of Miami. After a year or so, Saizarbitoria bought the Garden from the departing Austrians. He didn’t have enough money to redecorate, so he just hung a few paintings of his Basque homeland and of the Centro Vasco he’d left behind in Havana; otherwise, the walls remained covered with murals of the Black Forest and rustic Alpine scenes. The restaurant prospered: it became a home away from home for Miami’s Cubans in exile. Soon there was money to spend, so a room was added, the parking lot was expanded, awnings were replaced. Inside, the walls were redone in a dappled buttery yellow, and the memories of Austria were lost forever under a thick coat of paint. Until then, there might have been no other place in the world so layered with different people’s pinings—no other place where you could have had a Basque dinner in a restaurant from Havana in a Cuban neighborhood of a city in Florida in a dining room decorated with yodeling hikers and little deer.

These days, Centro Vasco is an eventful place. During a week I spent there recently, I would sometimes leaf back and forth through the reservation book, which was kept on a desk in the restaurant’s foyer. The pages were rumpled, and blobbed with ink. Los Hombres Empresa, luncheon for twelve. Beatriz Barron, bridal shower. The Velgaras, the Torreses, and the Delgados, baby showers. A birthday party for Carmen Bravo and an anniversary party for Mr. and Mrs. Gerardo Capo. A paella party for an association of Cuban dentists. A fundraiser for Manny Crespo, a candidate for judge. Southern Bell, a luncheon for twenty-eight people; someone had written next to the reservation, in giant letters, and underlined, “NO SANGRIA.” The Little Havana Kiwanis Club cooking contest had been held in the Granada Room; the finals for Miss Cuba en Exilio had taken place on the patio. There were dinner reservations for people who wanted a bowl of
caldo Gallego,
the white-bean soup they used to eat at Centro Vasco in Havana; lunches for executives of Bacardi rum and for an adventurous group of Pizza Hut executives from Wisconsin; hundreds of reservations for people coming on Friday and Saturday nights to hear the popular Cuban singer Albita; a twice-annual reservation for the Centauros, 1941 alumni of a medical school in Havana; a daily reservation for a group of ladies who used to play canasta together in Cuba and relocated their game to Miami thirty years ago.

Juan Saizarbitoria goes through the book with me. This is not the Juan of the sardine barrel; he died four years ago, at the age of eighty-two. This is one of his sons—Juan Jr., who now runs the restaurant with his brother, Iñaki. The Saizarbitorias are a great-looking family. Juan Jr., who is near sixty, is pewter-haired and big-nosed and pink-cheeked; his forehead is as wide as a billboard, and he holds his eyebrows high, so he always looks a little amazed. Iñaki, fifteen years younger, is rounder and darker, with an arching smile and small, bright eyes. Juan Jr.’s son, Juan III, is now an international fashion model and is nicknamed Sal. He is said to be the spitting image of sardine-barrel Juan, whom everyone called Juanito. Before Sal became a model, he used to work in the restaurant now and then. Old ladies who had had crushes on Juanito in Havana would swoon at the sight of Sal, because he looked so much like Juanito in his youth. Everyone in the family talks a million miles a minute—the blood relatives, the spouses, the kids. Juan Jr.’s wife, Totty, who helps to manage the place, once left a message on my answering machine that sounded a lot like someone running a Mixmaster. She knows everybody, talks to everybody, and seems to have things to say about the things she has to say. Once, she told me she was so tired she could hardly speak, but I didn’t believe her. Juanito was not known as a talker; in fact, he spoke only Basque, could barely get along in Spanish, and never knew English at all. In Miami, he occasionally played golf with Jackie Gleason, to whom he had nothing to say. Some people remember Juanito as tough and grave but also surprisingly sentimental. He put a drawing of the Havana Centro Vasco on his Miami restaurant’s business card, and he built a twenty-foot-wide scale model of it, furnished with miniature tables and chairs. It hangs over the bar in the Miami restaurant to this day.

On a Friday, I come to the restaurant early. The morning is hot and bright, but inside the restaurant it’s dark and still. The rooms are a little old-fashioned: there are iron chandeliers and big, high-backed chairs; amber table lamps and white linen; black cables snaking from amplifiers across a small stage. Pictures of the many presidential candidates who have come here trolling for the Cuban vote are clustered on a wall by the door.

Now the heavy door of the restaurant opens, releasing a flat slab of light. Two, three, then a dozen men stroll into the foyer—elegant old lions, with slick gray hair and movie-mogul glasses and shirtsleeves shooting out of navy-blue blazer sleeves. Juan comes over to greet them, and then they saunter into the far room and prop their elbows on the end of the bar that is across from Juanito’s model of the old Centro Vasco. These are members of the Vedado Tennis Club, which had been one of five exclusive clubs in Havana. Immediately after the revolution, the government took over the clubs and declared that from then on all Cuban citizens could use them, and just as immediately the club members left the country. Now the Vedado members meet for lunch on the first Friday of every month at Centro Vasco. Meanwhile, back in Havana, the old Vedado clubhouse is out of business—a stately wreck on a palm-shaded street.

The Vedado members order Scotch and martinis and highballs. The bartender serving them left Cuba just three months ago. They themselves left the Vedado behind in 1959, and they are as embittered as if they’d left it yesterday. A television over the bar is tuned to CNN, and news about the easing of the Cuban embargo makes a blue flash on the screen.

A buoy-shaped man with a droopy face is standing at the other end of the bar. He is Santiago Reyes, who had been a minister in the Batista regime, the bartender tells me.

Santiago Reyes winks as I approach him, then kisses my hand and says, “My sincere pleasure, my dear.” He bobs onto a bar stool. Four men quickly surround him, their faces turned and opened, like sunflowers. Santiago Reyes’s words pour forth. It’s Spanish, which I don’t understand, but I hear a familiar word here and there: “embargo,” “United States,” “Miami,” “Castro,” “yesterday,” “government,” “Cuba,” “Cuba,” “Cuba.” Across the room, the Vedado members chat in marbled voices. There are perhaps thirty-five of them here now, out of a total of a few hundred, and there will never be more. There has never been anything in my life that I couldn’t go back to if I really wanted to. I ask if Little Havana is anything like the real Havana.

One gray head swivels. “Absolutely not at all,” he says. “Miami was a shock when we got here. It was like a big farm. Plants. Bushes. It was quite something to see.”

I say that I want to go to Havana.

“While you’re there, shoot Fidel for me,” the man says, smoothing the lapels of his blazer.

I say that I think I would be too busy.

He tips his head back and peers over the top of his glasses, measuring me. Then he says, “Find the time.”

The tennis club sits down to
filete de mero Centro Vasco.
The food here is mostly Basque, not Cuban:
porrusalda
(Basque chicken-potato-and-leek soup), and
rabo encendido
(simmered oxtail), and
callos a la Vasca
(Basque tripe). Juanito made up the menu in Havana and brought it with him to Miami. It has hardly changed; the main exception is the addition of a vegetarian paella that the cook concocted for Madonna one night when she came here for a late dinner after performing in Miami.

I wander into the other dining room. At one table, Dr. Salvador Lew, of radio station WRHC, is having lunch with a couple who have recently recorded a collection of Latin American children’s music. They are talking and eating on the air—as Dr. Lew does with one or more different political or cultural guests every weekday. The live microphone is passed around the table, followed by the garlic bread. From one to two every day, at 1550 AM on the radio dial, you can experience hunger pangs.

Iñaki and Totty sit at a round table near Dr. Lew, having a lunch meeting with two Colombians. The four are discussing a plan to market the restaurant to Colombians, who are moving into the neighborhood in droves. More and more, the Cubans who left Havana after Castro’s arrival are now leaving Little Havana, with its pink dollhouses guarded by plaster lions, and its old shoe-box-shaped apartment buildings hemmed in by sagging cyclone fences—Little Havana, which is nothing like big Havana. The prosperous Cubans are moving to the pretty streets off Ponce de Leon Boulevard, in Coral Gables, which looks like the elegant Miramar section of Havana; or to Kendall, near the newest, biggest Miami malls; or to breezy golf-course houses on Key Biscayne. Centro Vasco, which had been an amble from their front doors and a home away from home, is now a fifteen-minute drive on a six-lane freeway—a home away from home away from home.

Totty and Iñaki think a lot about how to keep Centro Vasco going in the present. They have plans to open a Little Havana theme park behind the restaurant: there would be cigar and rum concessions and a huge map of Cuba, made out of Cuban soil, and a mural showing the names of American companies that want to do business in Cuba as soon as the embargo is lifted and Castro leaves. Totty and Iñaki have already added more live music on weekends in order to draw young people who were probably sick of hearing their parents talk about old Havana, and who otherwise might not want to spend time somewhere so sentimental and old-fashioned, so much part of another generation. Now performers like Albita and Malena Burke, another popular singer, draw them in. And even that has its ironies, because the music that Malena Burke and Albita perform here and have made so popular with young Cuban Americans is
son
and
guajira
and
bolero
—the sentimental, old-fashioned music of the prerevolutionary Cuban countryside. Totty and Iñaki have also come up with the idea that Centro Vasco ought to have a special Colombian day. As I sit down at their table, they and the Colombians are talking about something that ends with Iñaki saying, “Barbra Streisand, okay, she has a great, great, great voice, but she doesn’t dance! She just stands there!”

The Colombians nod.

“Anyway,” Totty says, “for the special Colombian day we’ll have a Colombian menu, we’ll decorate, it’ll be so wonderful.”

One of the Colombians clears his throat. He is as tanned as toast and has the kind of muscles you could bounce coins off. He says to Totty, “The perfect thing would be to do it on Cartagena Independence Day. We’ll do a satellite feed of the finals from the Miss Colombia beauty pageant.” He lifts his fork and pushes a clam around on his plate. “I think this will be very, very, very important to the community.”

“Perfect,” Totty says.

“We’ll decorate,” Iñaki says.

Totty says, “We’ll make it so it will be just like home.”

I told everyone that I wanted to go to Havana. The place had hung over my shoulder ever since I got to Miami. What kind of place was it, that it could persist so long in memory, make people murderous, make them hungry, make them cry?

“If you go, then you should go to the restaurant and look at the murals,” Iñaki said. “If they’re still there. There’s one of a little boy dressed up in a Basque costume. White shirt, black beret, little lace-up shoes. If it’s still there. Who knows? Anyway, the little Basque boy was me.”