All posts in cuban bread

>TaTa Cuban Cafe

by Mark on July 19, 2010 in cuban bread, cuban sandwich, cubano, indianapolis, TaTa's Cuban Cafe with 7 Comments

>Indianapolis, Indiana

“THE CUBANO IS BACK”

Miami ruined me. A great Cuban sandwich is something you’d think could be made just about anywhere … but for some reason that’s just not the case. Perhaps it’s the Cuban bread, readily available and freshly baked down there but strangely elusive outside the state. Maybe its just a matter of not being able to buy the right “La Plancha” to correctly grill it? No matter what the strange mix of missing factors always seem to be, it added up to relegating my Cubano excitement to trips to south Florida.

Having given up, it was startling to see the “El Guaso” Cubano set down in front of me today at TaTa Cuban Cafe. It seemed to be just right … or close enough to just right to make me a believer once again. I’d eaten here lots…ordered this sandwich in fact more than a few times, but today it was so damn close to what is considered beautiful latin sandwich perfection that it compelled me to sound the alarm. Hot, moist, steamed and compressed…the right bread (minus the palm frond trench down the center but perfectly without the chew inside) The right amount of cheese and a beautiful Mojo sauce on the side … and only a few blocks east of the circle!

I don’t know what happened and I don’t care but I’m putting TaTa’s back on my map.

Tata Cuban Cafe on Urbanspoon

>New Favorite Thing – Latin "Sweet Bread" Snacks

by Mark on August 16, 2009 in coconut pudding, cuban bread, date bread, el salvadorian, Latin sweet bread, snack bread, Zemita Lido with No comments

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My latest addiction? The slightly sweet and savory latin snack breads! They are in between a dense bread and a cake texture and I’ve seen them with fig (my favorite), date, pineapple or strawberry fruit purée smeared thinly across the middle of them. They are overall dry with just enough moisture to grab in your mouth. The top of the bread is usually lightly dusted with sugar or crystallized fruit sugar. I’ve bought them in Miami as “Cuban Bread”, “Date Bread” and “Sweet Bread” and have found them in the midwest under “Sweet Bread” and in the El Salvadoran grocery section as “ZEMITA LIDO.”

They are great on their own…not too sweet…as well as broken apart and layered underneath a coconut pudding. I like them slightly above room temperature.