Entries tagged with 'Cuban sandwiches'
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Cubanos (or
mixtos as they're called in Cuba and Miami), with their meaty/tangy blend of roast pork, ham, cheese, and pickles, have a pretty secure spot in the list of top 10 sandwiches of all time. It can be pretty tough to find a great one in Manhattan, but Havana Central does it up right.
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The good thing about
Papa Lima in Williamsburg is that they have quite an extensive sandwich menu; the bad thing is that they seem to be out of a lot of ingredients, a lot of the time. But once I'd successfully ordered and bitten into my
'El Tiante' ($9), I was quite happy.
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At
Cafe Habana, a good chunk of their menu is available either as a burrito or as a torta; if only for the Mexican sandwich roll from nearby Parisi Bakery, which is toasted atop the kitchen's flat-top grill, thereby accruing a grease-laden char on the roll's edges, opt for the torta.
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Don't be misled by the diminutive "ito" in the name of the
Cubanito ($9.95) sandwich from
Café Cortadito because it's one big, juicy sandwich.
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I know I can't eat an entire Cuban sandwich ($5) from
El Castillo de Jagua without entering food coma territory, but I eat the whole thing anyway because it's worth the subsequent brain shutdown and
I cannot resist the pork.
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The Cubano at
Anfora Wine Bar ($10) is filled with proscuitto cotto (Italian cooked ham) and rich melted cheese, but it's the sliver-thin slices of spicy pickles that really make it good.
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In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check...
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A six-dollar sandwich stuffed with three meats, juicy roasted pork plus ham and salami, fusing with Swiss cheese, mayo, mustard, garlic, and thick slices of pickles in a beautiful rainbow of meaty, salty, creamy and sweet, hugged by classic barely-crusty Cuban bread.
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Imagine your local Greek coffee shop or diner being taken over by a hard-working fancypants celebrity chef, who happens to be Greek-American. Sounds promising, doesn't it? See what chef
Michael Psilakis (of Anthos, Kefi, and Mia Dona) has done at the new Gus and Gabriel Gastropub on the Upper West side.
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Even in my wildest dreams, I couldn’t call El Unico a “find.” Indeed, the only word that comes to mind describing it is “legend.” And the meta-legend—the legend that begat all other El Unico legends—is that this is both...
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