A quick Google turned this up, it may help

http://www.education.miami.edu/ep/littlehavana/Cuban_Food/Cuban_Cuisine/cuban_cuisine.html

and this

If I gain ten pounds ER…I am gonna kick yo’ ass.

My main difficulty with the sandwich is finding or preparing roast pork that can be sliced thin. My past efforts have been tasty but just a sandwich.

A couple of the dishes you mentioned are familiar. I will check on the others and see if I can manage them.

I am no Iron chef by any means but I am a fair cook. Anything not Southeastern American is prepared by me, at our house.

I guess that’s why the the old blues men called it ‘stormy Monday’.

I salute you, Señor, you obviously know your Cocina Cubana. Your choices are traditional favorites and cannot be faulted, although I hate black beans and white rice (congris, the staple Cuban workingman’s meal) I ate it at least once a day throughout my childhood, and I OD’ed on it. I prefer my plátanos maduros (fried ripe, soft and sweet) although some prefer them fried salty, crisp and green.

We are particularly proud of the Cuban Sandwich, although it isn’t really Cuban at all. It was invented by the Cuban immigrant cigar workers in Tampa around the turn of the century, my people. It was a way of carrying a full, self-contained lunch into the cigar factory so you could eat at your work bench and not waste time walking to lunch. They were paid by the cigar, not by the hour.

My recipe for the perfect Cuban is thin-sliced deli ham, roast pork (sauteed in lemon and garlic mojo), provolone cheese, pickles, mayo AND mustard on Cuban bread. If no Cuban bread is available, French baguette is an acceptable subsitute, if slightly underbaked.

They can be eaten cold or warm, but definitely not pressed flat in a waffle iron. That is a barbaric and recent Miami Cuban innovation and not to be countenanced.

Also, real “sangwiche’ Cubano’” do not have lettuce, tomatoes or onion slices. If you have to have a salad with your sandwich, order it separately.

Other favorites of mine are lechón asado, biftec empanizado, boliche, costillas de puerco, carne con papa, croquetas de jaiba and espageti. Yeah, the Italians invented it, but they taught the Tampa Cubans how to make it the way they do. We improved it by adding blue crab in the sauce along with the beef meatballs, pork, and Italian sausage.

I have found decent Cuban restaurants in San Jose, Las Vegas, and the Florida Panhandle. It can’t be too long before Mobile gets one. Good luck and buen provecho.

When I lived in NOLA, I ate lunch at a Cuban Restaurant at least one a week.

Suggestions:

Ropa Vieja, Fried plantain, Fried yucca, Black beans with rice, a good Cuban sandwich is the best sandwich I have ever eaten.I have tried to make them but I can’t find the right ingredients in Mobile. Empanadas are great. They are kind of a fried meat pie.I have never tried to make them but it can’t be that hard.

Sadly, Mobile doesn’t have a decent Cuban Restaurant.

We have black beans and rice, with chopped fresh tomato and raw onion at least every couple of weeks at home. It usually replaces red beans and rice which of course everyone in the USA has on Monday, I assume.

You’ll put on 10 pounds.