Santiago has the oldest and biggest carnival which started at the beginning of the 20th century. During the 1920s, winter Carnaval was stopped and Summer Carnaval remained the only Carnaval in Santiago de Cuba. On Fridays, Saturdays, and Sundays during the month of June, everyone in Cuba knew one could go to Santiago to party. The major patrons of these summer festivities were local industries: Polar, La Cristal and Hatuey beers; Bacardi rum; and Eden tobacco. Many of the participants in Summer Carnaval were the newly unemployed sugar and coffee workers, who were quite willing to remain in Santiago after the harvest and work for their commercial patrons in the jobs that the festival season created. This combination- the unemployed and the commercial sponsor- contributed to the popularity of Summer Carnaval. It occurs during the last week of July. festivities begin with a carnival dedicated to the children, Carnaval Infantíl. There is a parade with with jugglers and banderoles that can extend from one to three blocks. There are decorated kiosks , of rustic wooden construction and guano roof , many of which sell food. The typical plate is the "congrí, goat chilindrón and ayaca" ( the tamale in leaf in Santiago is called ayaca) with by very cold beer and rum.“Congri” also called “Moros” is another version of black beans and rice. The only difference is that they are cooked together. Cooked separately they are called “Arroz con Frijoles”. Chilindron of Chivo or Carnero is made with goat or mutton is a stew dominated by roasted red peppers, paprika and onions.