The Cuban sandwich. If it’s made with ingredients someone else doesn’t like, you might find yourself in an hours-long argument in the middle of Little Havana. In Miami and Tampa, Florida, restaurant owners, historians, and Cuban Americans recount their own memories of the Cuban sandwich, as well as the story of its origins. In this episode of Gravy, reporter Kayla Stewart explores the sandwich’s long-standing origin story, new research about the Cuban sandwich, and how the South influenced the sandwich’s popularity and the current identity of Floridian Cuban Americans.
North Carolina Pottery from Clay to Kiln
A Shrimp Boat Blessing with no Shrimp Boats
Annie Fisher’s Beaten Biscuits Meant Business
Tasting Kentucky in Tiananmen
A Tale of Two Laredos
A Texas Cabrito Communion
Blessed Egg Rolls and the Evolution of Rockport, Texas
A Taste of Sicily on Galveston Bay
Noodling with the Texas Wends
The Gulf’s Last Generation of Black Oystermen?
Buying and Selling Food in the Black South
In Houston, Three Tastes of West Africa
The Joyful Black History of the Sweet Potato
Annie Laura Squalls and Her Mile High Pie
SFA Symposium and Spoonbread
A Symposium Memory
Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue
Father, Son, Fire: A Chat with Howard and Harrison Conyers
Southern Barbecue Goes West
Brisket Pho, a Viet Tex Story
Create your
podcast in
minutes
It is Free
Gastropod
Dinner SOS by Bon Appétit
The Clever Cookstr’s Quick and Dirty Tips from the World’s Best Cooks
Grimms’ Fairy Tales
Anne of Green Gables
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Menu