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Back in the 1960s when I was going to school at Miami-Dade and working the midnight shift at the Trailways bus station (99 NE 4th St) I used to go to a little place on Calle Ocho and get a "medea noche" which is what the Cubanos called a Cuban sandwich. It makes my mouth water just thinking about it.
There was another little place that served a dish called "ropa vieja", which was shredded beef flank steak cooked in a wine & tomato sauce, served with white rice and black beans "christanos y moros", and a side order of platanos fritos. Damn! I'm ready to call the airlines and book a ticket to Miami. |
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Back in the 1960s when I was going to school at Miami-Dade and working the midnight shift at the Trailways bus station (99 NE 4th St) I used to go to a little place on Calle Ocho and get a "medea noche" which is what the Cubanos called a Cuban sandwich. It makes my mouth water just thinking about it. There was another little place that served a dish called "ropa vieja", which was shredded beef flank steak cooked in a wine & tomato sauce, served with white rice and black beans "christanos y moros", and a side order of platanos fritos. Damn! I'm ready to call the airlines and book a ticket to Miami. View Quote |
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I prefer the loin myself but have had both the loin and the butt on the sandwich. The last loin i smoked was done with apple wood and the leftovers made me some mighty fine sandwiches for lunch the whole next week. I guess that's the plus side to being the only one in my 3 person family that eats the meat.
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I wouldn't expect anything less from a gator living in CO. View Quote View All Quotes View All Quotes Quoted:
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The correct answer is Tampa. If you think Miami, you're just wrong. I went in and chatted with him a bit. I said "how's your Cuban?" He said "it's pretty good... I fly my bread in from Miami" I said "palm frond?" He says "no" I said "oh, that's too bad" He says "I know... I can't get bread overnighted from the Tampa bakeries" |
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Well, it was sure as hell what I ordered, and what I got has been described here to a T..... Sliced roast pork, ham, cheese, mustard, and pickle on Cuban bread. View Quote View All Quotes View All Quotes |
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Quoted: Here's a true story... some dude from Florida opened a Cuban restaurant here. I went in and chatted with him a bit. I said "how's your Cuban?" He said "it's pretty good... I fly my bread in from Miami" I said "palm frond?" He says "no" I said "oh, that's too bad" He says "I know... I can't get bread overnighted from the Tampa bakeries" View Quote |
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I had my first one at a little place in Seattle last Saturday. Good stuff.
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Quoted: Here's a true story... some dude from Florida opened a Cuban restaurant here. I went in and chatted with him a bit. I said "how's your Cuban?" He said "it's pretty good... I fly my bread in from Miami" I said "palm frond?" He says "no" I said "oh, that's too bad" He says "I know... I can't get bread overnighted from the Tampa bakeries" |
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media noche is on soft bread... like challah bread View Quote View All Quotes View All Quotes Quoted:
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Quoted: a media noche is not what the Cubans call a Cuban sandwich https://www.versaillesbakery.com/ Best Cuban sandwich and Media Noche |
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I've had some pretty damn good Cubanos in Chicago. Sandwiches, too.
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The Cubano tortas the Mexicans make at the trucks around here are better than both of those, IMO. View Quote View All Quotes View All Quotes |
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One thing is for sure: The signature sandwich didn't start in Miami, which was barely a city when the Columbia Restaurant opened its doors in Ybor City in 1905 with a Cuban sandwich on its menu.
These days, the commonly held belief is a Cuban sandwich isn't a Cuban sandwich unless it is heated on a sandwich press called a plancha (similar to a panini maker but without the ridges). Lindgren, Ral Musibay and Jorge Castillo the Three Guys From Miami insist that it's the pressing that distinguishes a real Cuban sandwich. "You end up with a sandwich,'' they write, "that is thin, hot, crispy and oozing delicious melted cheese." They add: "As for the argument that a 'true Cuban sandwich' is never pressed, if you really like it that way in Tampa, more power to you!" Ybor City native Jack Espinosa scoffs at the notion that Cuban sandwiches were always pressed. "The only thing you pressed was your pants," he jokes. Espinosa, 79, says he was often sent on errands in the 1930s to buy Cuban sandwiches from a corner store for his godfather's friends. They were 20 cents and weren't even called Cuban sandwiches. They were "mixto" sandwiches, for the mixed meats that came on the long loaves of white bread. Back then, a Cuban sandwich had included pork, ham, turkey, Genoa salami, swiss cheese, sour pickle slices and mustard. No mayo, lettuce or tomatoes. Those were added later by Anglos, or Americans as they were called in Ybor City. And it was the Anglos who started calling the mixto sandwich a Cuban sandwich, Espinosa says, because that's who they saw eating them. Espinosa worked as a nightclub comedian in Havana in the 1950s and remembers walking into a caf and ordering a Cuban sandwich. The guy behind the counter gave him a look and said, "Every sandwich in here is Cuban." So he ordered a ham and cheese sandwich, the closest he could get. And it was pressed. View Quote |
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Quoted: Media noche is sweet bread. It is still pressed like the orginal Cuban. https://www.versaillesbakery.com/ Best Cuban sandwich and Media Noche View Quote |
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The Cubano is very good but I prefer the Barros Luco my MIL makes. Her empanadas are also to die for.
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Yep, unfortunately pickles give me horrible heartburn. I love pressing my own Cuban sandwiches. View Quote View All Quotes View All Quotes Quoted:
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I love everything about them except the pickle. I also have eaten a Cuban Sandwhich from Tampa, Miami and Kew West. |
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Awesome! I just get em wherever I can when I visit family in Tampa and surrounding cities. Even the meh stuff there is better than the good stuff elsewhere lol. https://c2.staticflickr.com/8/7154/26579256183_b7149cabdf_b.jpg View Quote |
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Rolls are a little small....
They’ll make a sandwich. https://flic.kr/p/27dTEBP https://flic.kr/p/28wcaDQ |
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The only one I've had was when Arby's had it. If their's is that good, View Quote |
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I've been messing around with a Cubano inspired sammich for the menu at work. No, its no where near authentic and I will not call it such, but I'm working with what I have.
A smoked then braised (in Dr Pepper) pork belly with some pork loin ham, dill pickles, and hoppy mustard pressed on the flat top. |
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