That’s why we make almost everything from scratch and cook it slow - to bring out the natural flavors of every ingredient. We prepare our meats low and slow, like our 30-hour pernil pork shoulder and 7-day house-cured ham. Nearly every other ingredient is crafted by hand, including our house-made garlicky dill pickles, tangy 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 handfuls of garlic and Latin spices. We smoke it for six hours, then sous-vide it overnight until it’s fall-apart tender. The costar is our 7 days house-cured ham which is slow roasted for rich, savory flavor.

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

Every detail matters - not just for flavor, but to honor and preserve the culinary legacy of my mother and grandfather. At Madre Garcia’s, every bite is a taste of history, made with pride and love.