So what happened yesterday?
Yesterday I finally got to Little Havana and had a real Cuban sandwich, served with black beans and yellow rice ... with plantanos on the side. Oh, and potato and chorizo soup as an appetizer.
It wasn't exactly like the ones I remember; when I was a kid all the Cuban sandwiches were made with real pressed Cuban bread, and included a slice of peppered Genoa salami. They were probably just a little bit thicker, too ... or maybe now I've just got bigger eyes.
¡Era sí delicioso! Yes, it was delicious!
Flan de leche wasn't among the desserts, so I opted for a sopapilla instead:
Going to Little Havana’s just for the sopapillas is worth it. The crisp pillows of fried, sweet dough sprinkled with granulated and powdered sugar, and drizzled with chocolate and berry sauces, are the type of dessert you’ll keep eating even though you’re full. Scoops of creamy vanilla ice cream make the sopapillas one of Baltimore’s best desserts. - examiner.com
Little Havana is only 20 minutes away by car, but about half that by dinghy (or by boat) ... and you can conveniently tie up right outside the deck. Get directions here.
The mistake I made was in not thinking ahead: wish now I'd ordered a couple extra Cuban sandwiches to take home ... para almuerzo.
ps. Yesterday afternoon, Little Havana was installing HDTV ... just in time for Sunday's AFC Championship game featuring the Ravens against somebody else.
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For authentic Cuban sandwich afficionados only:
"People in Miami often talk as if they invented the Cuban sandwich, but they are pretenders to the throne. In the early 1900s, workers in Cuba brought simple "mixto" sandwiches to work or bought them at cafes. These cold-cut concoctions took on a new character in Tampa, influenced by Ybor City's vibrant mix of immigrant cultures. By the 1920s, the old "mixtos" coalesced into something more distinct – the Cuban sandwiches we know and love – an original Tampa creation.
"Tampa's Cuban sandwich is a dying culinary breed. By the time it became a recognized and revered tradition in the 1940s, the real thing was already fading fast. The true Cuban sandwich – conceived in Cuba and perfected in Tampa – lived and died with Ybor City.
"Tampa's Cuban sandwich is a dying culinary breed. By the time it became a recognized and revered tradition in the 1940s, the real thing was already fading fast. The true Cuban sandwich – conceived in Cuba and perfected in Tampa – lived and died with Ybor City. "When one examines the labor that went in tomaking an old-fashioned Cuban, it is more understandable that today's sandwiches fall short so often. Like so many simple things in early Ybor City, the Cuban sandwich was elevated to an art and craft. Restaurateurs prepared every ingredient in painstaking fashion.
"Wet, cheap boiled ham and processed pork loaves give us little indication of what a real Cuban sandwich should taste like. It doesn't help that most places pile on lettuce, mayo, and tomato, which is like adding a glass of water – it dilutes the flavor. When done right, the sandwich showcases the contrast between the dry crust of Cuban bread with the rich mingling of melted fats within. The bold combination of salty ham and salami, the garlic and vinegar overtones of the roast pork, the sharp taste of pickle and mustard – are all married by the bread and subtle charm of Swiss cheese."
"Original Cuban sandwiches come from Ybor City; everything else is just a sub."
- from CigarCity.com
"One of the greatest sins in Cuban sandwich preparation is too light a press. A heavy hand on the press pushes all the juices and flavors together while still achieving the desired crunch crust. These sandwiches use no mayonnaise, lettuce, onions, bell peppers, or tomatoes; however, butter and mustard are optional. Cuban sandwiches are sold hot (pressed) or cold (room temperature).
"The most important part of a Cuban sandwich is the bread. It is not ordinary bread, but Cuban bread. Believers say that true Cuban bread cannot be found outside of Tampa or Miami. Italian bread or French bread are acceptable substitutions in other parts of the country, but they are not the same. "Cuban bread is noted for its split or bloom down the middle of its crust. This long, crusty loaf features a tender, but not chewy, interior. Cuban bread is best when it is eaten on the same day that it is made, as Cuban bread contains lard. After a day or so, the lard hardens, and the bread gets dry." - The History of the Cuban Sandwich
