It’s a tale of two countries: two representatives meeting, two governments attempting to renew relations, and two incredibly different cultures trying to find new ways not only to communicate, but to relate.

In 1972 my father, along with my two aunts and grandparents, left Cuba. On July 6th, 2015 I journeyed to Cuba for the first time. What I experienced was incredible.

Are you ready for a taste of Cuba? As travel to Cuba opens up for Americans, there is no better way to get in the mood for exploring a place than to enjoy some delicious native dishes. Vaca frita, or "fried cow," is a classic Cuban dish made with beef slow-cooked in herbs, spices, citrus and vinegar. When the meat is done, it will easily fall apart into juicy, tender pieces.

Ropa Vieja, Spanish for "old clothes" is a traditional Cuban dish that consists of shredded beef in a tomato base. Typically served alongside white rice, ropa vieja is often thought of as "comfort food" in Cuba. Topping off the dish with some chopped up pimiento stuffed olives gives it a little kick that contrasts nicely with the beef.

Mojo is a Latin sauce made with an acid, such as vinegar or citrus, and garlic. Used to marinate pork, or any meat for that matter, it creates a tender, juicy dish, such as this Cuban mojo (pronounced mo-ho) marinated pork that I found on The Food Charlatan.