More than salsa, in Cuba this musical genre is a fusion of sounds with its own "Cuban-style" touch, resulting in an almost undeniable call to dance casino, which has been enjoyed on the island since the late 1960s. Each group He manages to have a sound of his own that distinguishes him in the audience, but yes, always having the son key and the rhythmic pattern of the Cuban son as a basis.

There is a dichotomy between musicologists, musicians and salseros in general, as to whether he was born in New York or in Cuba. Many of these specialists assure that salsa is a sociological term, not a musical genre; although the Royal Spanish Academy defines it as a genre of popular dance music, with an Afro-Cuban influence, which is played by an orchestra accompanied by traditional Caribbean instruments and by one or more singers.

The salsa that the orchestras defend in the largest of the Antilles has a content made up mostly of genres of Cuban origin, mixed with other sounds from other countries on the continent such as merengue, cumbia or bomba.

It is indisputable that the roots of salsa are in Cuban music, we are the cradle and mecca of dance music. In fact, Tito Puente, a legendary American percussionist of Puerto Rican origin, once said: "Salsa does not exist, what they now call salsa is what I have played for many years and that is, mambo, guaracha, cha cha chá , and guaguancó ”
Long before the Fania All-Stars and CBS record industry produced the movie Salsa and coined the term in 1977, since 1929 Ignacio Piñeiro named and popularized the word "salsa" and in 1932 he recorded the song Échale salsita, one one of the most popular songs in Cuba and the world.

From the 17th century some zarabandas, a kind of mulatto, mestizo, happy dances that Alejo Carpentier defined "quite pop for the time", were imported from Cuba into Spain.

For the so-called Latin salsa of the 1960s to spread and accept internationally, rhythms such as son, conga, rumba and later the mambo, cha cha chà, pachanga had to be imposed since the 1920s, and thus began the ajiaco that we know today. 

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