Less popular than its Latin American cousins — the Mexican tortilla, traditionally made of corn, or the Venezuelan arepa, which tends to be thicker – casabe is increasingly finding its way into culinary festivals and even casabe-themed merchandising.

Source: https://www.hurriyetdailynews.com/cubas-traditional-casabe-bread-seeks-recognition-183742

When Julio César Núñez was a child, he helped his grandmother make casabe from scratch, using artisanal tools — and an ancient cooking method — to turn grated yuca root into a thin, white, crispy flatbread.

Source: https://www.emirates247.com/lifestyle/a-gluten-free-food-makes-a-comeback-in-cuba-and-seeks-world-recognition-2023-06-06-1.712650