Growing up in a Cuban household in Miami, Cuban sandwiches were just what we ate on December 25 after Noche Buena and New Year's Day due to all the leftover lechón. Thoughts of my grandmother's ...

Milena Pagán has always been passionate about cooking and baking, especially as a way to express creativity and connect with other people. "It took me a long time to appreciate the complexity, beauty ...

The Cubano sandwich is built on structure, contrast, and very specific roles for each ingredient, which makes it an ideal ...

Like a good summer movie, a great sandwich should be full of delightful familiar ingredients sparked with a few good surprises. And like a good plot, the sandwich should be built on a sturdy ...

One of the most integral parts of a pan Cubano is the "pan" itself. Spanish for "bread," the pan used to make a Cubano has a thin, slightly crunchy exterior and a soft, compressible interior with a ...

Like a Cuban cigar, a decent Cuban sandwich can be tough to find. A take on mixto sandwiches in Cuba and an invention of cigar workers in Tampa’s Ybor City in the early 1900s by Spanish, Italian, and ...

Recently relocated to share a space with sibling restaurant Cora, chef John Sundstrom runs a sandwich shop that’s only open for lunch and happy hour. The menu spans roughly a half-dozen sandwiches, ...

Miami and Tampa have each claimed to have invented the iconic Cuban sandwich. It's a hotly-debated origin story that belies this beloved Florida-famous sandwich's convoluted history. No matter its ...

Laurie Ochoa is general manager of Food at the Los Angeles Times. Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the ...

Potbelly is unveiling exciting new menu introductions that fuel fan desire for bold flavors and craveable customization. Launching Monday, November 11, and earning permanent spots on the brand’s famed ...