Sanguich de Miami

Imagine, for a moment, the Cuban sandwich of yesteryear. You could smell pork roasting from blocks away. Then came the sweet perfume of cured ham, followed by a waft of fresh bread and a quick jolt of tangy mustard seeds pickling in vinegar. Sure, it's the 21st Century, the era of industrial food and ghost kitchens, but Rosa and Daniel Figueredo's Sanguich de Miami is a throwback to cooking the way it once was and should be again. Organic meats and cheeses are tucked into a cloudlike bun that's pressed and crisped, creating masterpieces like pan con bistec and croqueta preparada that have tantalized Floridians for decades. These careful, old-school techniques earned Sanguich a Michelin Bib Gourmand in 2022.