Sanguich

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 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.