[ETCM]

The Cuban sandwiches I had in Florida were made with a device, sort of like a waffle iron, which squeezed and heated the sandwich. Most of the “Cuban” sandwiches I have had in California don’t use such a device.

Outside FL (or Cuba), the key is never order a Cuban sandwich if you are not in a legit Cuban restaurant. Anywhere else, you will get the cook's "interpretation" of a Cuban. Finding a good Cuban restaurant in CA can be almost as challenging as finding a good delicatessen. Most here are no better than your supermarket deli and use the same vac-bag meats.

[KC_Conspirator]

Outside FL (or Cuba), the key is never order a Cuban sandwich if you are not in a legit Cuban restaurant. Anywhere else, you will get the cook's "interpretation" of a Cuban.

That is 100 percent correct about Cubans.

[who_would_fardels_bear]

Have you had the Cuban sandwich at Porto’s? I had it once and it was OK, but I have nothing to compare it to.

[MayflowerMadam]

“as challenging as finding a good delicatessen.”

We used to like Roxie’s Deli in Thousand Oaks, but I’m not sure if it’s even there any more.

Also in Thousand Oaks, for Mexican food, we liked Lupe’s. That IS gone now.