That’s why we make everything from scratch and cook it low and slow—to bring out the natural flavors of every ingredient. We smoke our meats in-house and craft many of our ingredients by hand, including our house-made dill pickles, poncho peppers, and our special mustard.

The star of our best-selling Cubano sandwich is my mother’s pernil—a Puerto Rican pork shoulder recipe stuffed with four heads of garlic and Latin spices. We smoke it for six hours, then sous-vide it overnight for 24 hours until it’s fall-apart tender. We even cure and smoke our own ham in-house—starting with a seven-day cure followed by a six-hour smoke for rich, savory flavor.

And before we press our sandwiches, we baste the Cuban bread with our house-made lard—rendered from the trimmings of our pork shoulder—for that perfect crispy finish.

We put just as much care into every other sandwich on our menu. Because each ingredient takes time and intention, we proudly keep our menu small—choosing depth over breadth.