“Mestizaje”. It is an often word you´ll read in
Latin American history class books, and it refers not only to the crossbreeding
of different races during America’s colonization process by Spanish Empire, but
also to all intercultural fusion that occurred afterwards, each race embracing
the other cultures with authenticity and audacity. It is usually said that
Mestizaje brought the best from Native Americans, Africans and Europeans all
together seasoning the flavorful Latin American culture.
Fusion and interchanging are not doubt part of Latin
American culture, and its cuisine is the result of incredible blending of
ingredients, techniques and flavors which provides us with unique flavors to
enjoy among family and friends.
The Cuban bread is no different. From the very
conception in Florida’s coast. It is descendant of the French baguette because
of its shape, basic ingredients, and a Latinized baking technique. Furthermore,
it was especially designed for the rising Cuban population in the United States.
The Cuban bread is itself a great mix of intercultural culinary heritages blend
on American soil.
It is not our intention to get into the discussion of
where the bread was first originated. Miami, because of its large Cuban and
Cuban American heritage as well as for its cosmopolitan trend, is the city to
be granted credit for making of the Cuban Sandwich such a popular staple
sandwich not only in Florida, but nationwide.It is also often discussed if Cuban bread must have lard and/or the palm leaf in order to be authentic. Although painful discussions would arise, those 2 are not the main ingredients, nor would affect the final product, because the secret of the Cuban bread rests on how it will perform while using it and the final result of your preparation, that is where the authenticity secret really lays on.
The dry Lunch Box history. Based on a true story-telling, I’m so sure if the-true-story
was told, but definitely makes a good point.
While visiting Florida, I met a long-time old baker
who explained me what was for him, and now for us, the most important
characteristic of the authentic Cuban bread. While doing so, he told me his
fascinating story:
Upon arrival, Cuban immigrant workers brought all
their traditions from the Island with them. One being having heavy lunches,
full of moist and juicy protein, especially mojo pork. Nevertheless, while working
-mainly in constructions and manufacturing jobs- to start making a living in
the United States, their time for lunch was under American standards. So, there
was either much time, nor a microwave to heat a full meal. There was not any
sizeable lunch box either for them to have a full lunch fit into it.
They chose to do as most American co-workers did, a good
old quick sandwich, filled -naturally- with their delicious mojo marinated pork.
Trying to fit a whole lunch according to Latin American’s standards into a
sandwich was tough. Specially, if such sandwich was meant to be prepared very
early in the morning and be eaten hours later for lunch. The lunch boxes were a
mess when they came back from work and the Americanized lunch, was not as good
as expected.
Within the community, a good bread that held its
consistency although filled with a delicious mojo pork, from dawn to lunch was
a real need. Then, a baker in Miami -according this history- started doing this
wide, dry by design, inexpensive bread specially for his Cuban customers. And
there it was, the Cuban bread!
Being a dry bread by design is the most important
characteristic of this flaky and light bread. You can soak it, press is, and
pour as much sauces you want to your sandwich, but this bread will hold as a
dam containing a river. It won’t get soggy and it will allow your sandwich to keep
good and crunchy from down to lunch.
Light in the inside and thin on the outside.
The other characteristic is its light white and porous
interior and its light brownish mate outside crust. When freshly baked it
should look like a tan soft skin, and when finished -as a customer once told us-
it should be dissolved in your mouth as a cloud.
The reason behind these properties of a light bread,
is because a good Cuban bread need to toast fast to get a great crunch while
“wrapping and cushioning” the moist filling you are adding into the sandwich
without losing its shape or consistency.
“Crunch-stumer” satisfaction.
When having a panini sandwich or a piece of toast
bread, you want the crunch to rumble in to head, without hurting your palate.
That is what an authentic Cuban bread achieves every single bite.
When a crunch is needed, think using the Cuban bread
for your recipes. From an Cuban toasts to French toasts, from table bread to montados,
tapas and bruschetta, from Mexican Tortas to Philly Stake sandwich, from
croutons to Onion Soup; you name it! the good Cuban bread will provide you with
the desired crunch while holding up all the moist you top it with.
The Cuban bread has much more than just a white bread.
It is a piece of art engineered to meet a customer’s need. And that is why such
a great bread will have so much more applications in your kitchen, than “just” a
panini pressed sandwich.
We would like to hear from your experiences with Cuban
bread. Comment us what is your favorite recipe using authentic Cuban bread. If you want to see some ideas for the Cuban Sandwich, visit our recipe section.