We found ourselves downtown around lunchtime earlier this
week, so we dropped by a favorite sandwich place we haven’t visited in a long
while. We ordered what used to be the best item on the menu: Cuban pork sandwiches.
Their bread hasn’t changed – it’s still made in-house from Caputo Italian
Double Zero flour (the kind you find in the very best pizzarias). The pork is
still rubbed with cumin and orange zest and slow-roasted in orange juice and
sherry vinegar. But everything else about the sandwich has changed. There was
no thin-sliced honey ham or Swiss cheese, no butter, mustard or pickle.
Instead, it had red onion, aioli and a LOT of jalapeno. It was a fine sandwich;
it just wasn’t the sandwich we’d come for. I have no idea why they changed the
recipe, but I do know this: if I want the Cuban pork sandwich I'm craving, I’m
going to have to make it myself.
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