Quote:
Originally Posted by qman
Craig;
Are half-sours the pickle of choice? That is what I learned to use in Cuban sandwiches from my Cuban friends.
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I'm guessing here, but back in the 50's, before the "Revolution", Cubans were so anxious to assimilate American culture that I think the pickles might just have been regular dills from the shelf stable areas of the grocery. Cuban-Americans probably adapted the ingredients once here. We use refrigerated "Hearty Garlic" dills on our Cubans. The pork we use is from heavily garlic, sour orange-Mojo marinade we make and a garlic-cumin-salt paste rub, which soaks in over night and is then roasted over hardwood charcoal.
