Here are some of my staples of junk-foodness!
“Hamburgers! The cornerstone of any nutritious breakfast! …What kinda hamburgers?!”
“This is the most important part. This is what makes it a Cubano… take the butter, see that? On top. Butter the grill. Now watch”.
Cuban sandwiches. Great taste. Apart from the ham or cheese, the whole point of the sandwich is the meat filling… also known as Cuban Mojo Pork. It’s marinated, oven-roasted pork and the marinade is what makes it “cubano”. There are a lot of different recipes for the Mojo on the net, you just have to try them out and decide for yourself which suits your tastes best.
The classic side for Medianoche is Tostones (fried plantains). It takes some time to make them but they are more interesting, and more thematically appropriate, than fries. You have to chop them and peal them (1). Then fry them once (2). Afterwards, you have to mash them into disks, dip them in cold water, rinse them (3) then fry them again!
“You really must try this because it’s puerco pibil. It’s a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it’s ever been anywhere. In fact, it’s too good. It’s so good that when I’m finished, I’ll pay my check, walk straight into the kitchen and shoot the cook”.
(Sheldon Jeffrey Sands)
One of my favourite Mexican (Yucatanese) dishes ever! My recipe comes from Robert Rodriguez’s 10-minute cooking school DVD special (one of the extras from Once upon a time in Mexico) and I’ve never had to change a thing. People come from all over the province to try this dish and it has never failed (although once I dropped too much habanero in the marinade and… brows would sweat!).