Putting it in the Gateway area or at Al Lang in DTSP would have made a ton of sense. St. Pete's got a complete jackhole in the Mayor's office now unfortunately. I still can't believe he got reelected. He probable didn't.
In fact Cubans started in Tampa back in the 1885..
https://en.wikipedia.org/wiki/History_of_Ybor_City
https://en.wikipedia.org/wiki/Cuban_immigration_to_the_United_States
I have to believe that the Tampa Cuban sandwich has the far bigger heritage in its Tampa roots over the Miami version.
We will choose to disagree young heretic..
The area around the Trop is fine, it’s how far it is away from the majority of the Tampa Bay population that’s the problem.
Wrong on so many levels.
1870s – Since Cuba is only 90 miles from Key West, Florida, many Cubans moved to Key West Florida in the late 1800s to avoid Spanish Rule. The Cuban cigar manufacturers also wanted a safer place to manufacture. There were twenty-nine factories with twenty-one hundred employees producing 171,000 cigars a day in Key West. This marked the beginning of a significant Cuban influence in Key West and the rest of Florida that continues today.
But you just couldn't help yourself.
But you just couldn't help yourself.
I will say that Tampa is the originator of the Tampa Cuban but the original was in existence on the island prior to the migration in the late 1870's. According to most first and second generation Cubans I know, the Miami version is closer to that on the island.
To say that the bread was "invented" in Tampa is a stretch.
We knew you couldn't resist. You're still wrong about the pizza though. The only thing Americans did original with it is sell it by the slice as to go food. It did revitalize the dish back in Italy, but pizza with cheese and tomoto sauce existed in Italy long before it did here. It was only one option, but it was an option.
I have had both prefer the Tampa Cuban sandwich.. prefer it not being pressed... Isn't that the way the majority of Miami Cubans are done?Wrong on so many levels.
The Cuban sandwich, also known as the cubano, is a popular meal in south Florida where many Cubans have settled since the early 20th century. These tasty, toasted Cuban sandwiches are definitely Tampa and Miami, Florida’s favorite snack. These treats can be found in most restaurants in these cities, but the best places to buy them are from the street corner-snack bars, called loncherias.
Every Cuban sandwich aficionado believes in their own version of this sandwich. In fact, they are usually passionate about this and will readily debate among themselves the finer point of how to make a Cuban sandwich. No visit to Tampa or Miami would be complete without sampling the cities claim to fame – the Cuban sandwich.
The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great, versus a good, Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam (the steady application of heat and weight fuse the meat, cheese, and bread into a delectable and compact treat). 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).
How did the Cuban Sandwich make its way to Florida?
1870s – Since Cuba is only 90 miles from Key West, Florida, many Cubans moved to Key West Florida in the late 1800s to avoid Spanish Rule. The Cuban cigar manufacturers also wanted a safer place to manufacture. There were twenty-nine factories with twenty-one hundred employees producing 171,000 cigars a day in Key West. This marked the beginning of a significant Cuban influence in Key West and the rest of Florida that continues today.
The sandwiches were popular with the Cuban immigrants who worked in cigar factories, selling for 15 cents each. Somewhere in time, Italian Genoa salami was added to the Cuban sandwiches of the Tampa area.
https://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm
While it's. It traditional. It actually is pretty darn good to add the lettuce and tomato. Just do it after it's pressed.
Turkey on a Cuban... lol
There's a little stop and rob just outside downtown st Pete that does a good pressed Cuban. I saw someone get it dressed and tried it out and liked it. They do press it first and then open it back up and add the garden. It's a bit messy, but does taste delicious. They also do a good Italian and cheesesteak as well.I love lettuce, tomato, and onion on 4 meat and provolone Italian with oregano,oil and pinch of red wine vinegar. Italian bread
Not a big fan of pressed Cubans .... about a 1 to 5/10 ratio.
My ex wife always preferred the pressed. Son and I prefer the regular traditional Tampa Cuban not pressed. Oh and another heresy!
oh and adding tomato onion and lettuce does present the same problem with an Italian which I prefer heated with those things put on later. hard to do with a pressed NO?
No different than someone adding salami at some point. Both are a bastardization of the original.Oh and another heresy!
This description of a po boy is brought to you by the department of redundancy department.Roast beef po'boy with debris on original Leidenheimer bread is a much better sandwich
The argument has been solved by the great authority on American cuisine, Arby's.
