It’s getting hot out there ☀️
In the tournament of sandwich champions, few stacks of meat and bread can touch a Cuban. Roasted pork and salty ham, molten Swiss cheese, sharp, tangy mustard and slivers of dill pickle, all smushed between soft, airy bread until melted and crunchy and golden? Irresistible.
Eugene Martinez, the bartender/cook behind Cubarican’s Cocina, dunks the pork for his Cuban sandwich in mojo, a citrusy garlic marinade, for 24 hours before cooking. “That mojo sauce makes all the difference,” he told Ashley Rodriguez, who wrote about his Green Room pop-up this week.
It was great to see chef and advocate Adrian Lipscombe return to Wisconsin (during a warm season, of course) for East High’s ECO Summit last week. “Food is more than what we eat,” she told attendees. “It’s how we hear from one another, how we connect to the land, to history and identity. It’s how we survive and how we thrive.”
What’s helping me thrive lately are hydrating beverages, as I recover from self-inflicted food poisoning (a bad batch of smoked salmon is my guess?). I’m on a BRAT-adjacent diet, so I’ll let Beck share what you should be eating this week. Stay healthy, friends!…