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Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves.
At nearly any Cuban bakery, the common breakfast order will be a tostada and a cafe con leche. A tostada is about a quarter of a cuban bread baguette, sliced in half, toasted, and slathered in butter.
As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix," a "mixto," a "Cuban pressed sandwich," or a "Cubano" [12]) is murky. [13] [14] In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits.
The bread is similar to French bread or Italian bread and is usually made in long, baguette-like loaves. It is the Cuban equivalent of toast. Typically, tostadas are served as a breakfast alongside (and perhaps dunked into) a hot mug of cafe con leche (strong dark-roasted Cuban coffee with scalded milk).
They have ample seating between the main dining room, bar, outside and a special salon for private events. Babalu's Cuban Café. Cuisine: Cuban food. Address: 1002 S.E. Port St Lucie Blvd., Port ...
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A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
La Segunda Central Bakery is a purveyor of Cuban bread, pastries, and other baked goods in the historic neighborhood of Ybor City in Tampa, Florida. It was founded in 1915 as part of a co-op of three bakeries in the Ybor City area: La Primera , La Segunda and La Tercera (literally the First, the Second, and the Third).