![]() ![]() ![]() The menu at Havana’s Cuisine offers a window into the many disparate food traditions – African, Caribbean, Spanish – that have shaped the way Cubans eat today, both in Cuba and among the diaspora. “I usually cook it the night before we sell it on the truck because I want it to be fresh,” she said. The pork typically requires six or seven hours of slow cooking with fresh garlic, spices and the juice from bitter oranges. ![]() “You can’t put the pickles and mustard together,” Landeiro laughed. The foundation is the bread, spread with mustard and layered with ham, roast pork, Swiss cheese and pickles. ![]() It’s not about innovating so much as getting the details right. When she was developing her Cuban sandwich, she spent several days in Miami “trying many, many restaurants” to nail down how she wanted it to taste at Havana’s Cuisine. Louis, Landeiro wants Havana’s Cuisine to make the best possible impression on the city’s diners. With few other outlets for Cuban cuisine in St. “It’s easy for me to buy another bread similar to the Cuban one, but I try to do what is right,” Landeiro explained. But once, when the local delivery was delayed, she got in her car and drove the six hours round trip to Springfield, Mo. Normally, she’s able to get the venerated loaves here in town. For her Cuban sandwiches, Landeiro uses bread from Tampa’s acclaimed La Segunda Bakery, established in 1915 and still renowned in Florida and beyond as one of the best bakers of Cuban loaves. When Tamara Landeiro, owner of the Havana’s Cuisine food truck, needs Cuban bread and can’t get it in St. ![]()
0 Comments
Leave a Reply. |