OK, those Cuban sandwiches. First off, I should say that I used to go to Miami all the time; as an art shipper/handler I was there once or twice a winter, even before Basel got started. I’ve had three solo shows in two galleries (at three locations) in Miami, and generally know and like it well. And I think it’s finding its way as a culinary town; the tropical ingredients, great ethnic diversity and a huge influx of money are producing a real food scene. Last time I was there I ate wonderfully, thanks to my hosts (who read this: Hi B & T). They recently sent me mangoes from the tree next to the gallery.
The Cuban sandwich makes a lot of sense. Two kinds of pork, Swiss cheese, pickles, mustard, pressed until melty: what’s not to like? It’s a toasted ham and Swiss with pickles. I don’t eat too many of them when I’m there, though, because I try hard not to eat meat when I don’t know where it comes from. And Cuban bread is white and spongy and I must say I don’t find it very interesting. Pressing it on the grill helps, but I like bread with a bit more character. Solution? Local pastured pork, homemade rosemary rolls, extra sharp Vermont cheddar, and homemade red cabbage-carrot pickles.
