Life and Island Times April 27 2016

A Cuban Mixte is a Caribbean version of a ham and cheese sandwich. It is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

As with Cuban bread, the origin of this Cuban sandwich (sometimes called a “Cuban mix,” a “mixto” or “mixte,” or a “Cuban pressed sandwich,” is somewhat clouded. Its history goes back to the late 19th century, when travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. This sandwich is the perfect two-fisted workman’s lunch — portable and hearty.

There is a long term argument regarding whether to serve New Orleans’ signature sandwich, the muffuletta, hot or cold. In the Conch Republic, there is no disagreement – it is a cold-cut sandwich meant to be served and eaten after being warmed under a press.

Putting out one’s top five island Mixte list in public, however, could get your scribe shunned, beaten or fitted for concrete shoes. But what the hell, here is Marlow’s personal guide to his city’s most celebrated dish — the Cuban Mixte.

1. Sandy’s Café @ 1026 White St (at Virginia St). Sandy’s deserves the claim of the original (and best) Cuban Mixte. It is the largest, cheapest and most available Cuban Mixte in town. Sandy’s is open 24/7. All of Key West goes here.

2. Five Brothers @ 930 Southard St (at Grinnel St). Great coffee. Beer. Try their Media Noche, if you want something smaller.

3. El Meson de Pepe @ 410 Wall St. Try their black bean soup, yellow rice and the best mojitos this side of Havana.

4. Ana’s Cuban Café @ the corner of South and Simonton Streets. A favorite place to people watch. Fresh coconuts and smoothies too!

5. Frita’s @ 425 Southard St. Excellent Cuban burgers (see above)

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Marlow just received this email notice from Orbiz.com:

Flights from Key West are dropping!

Reply|

Tue 4/27/2016 2:41 AM

Looks like it’s the car and banana boat ferry service for off island excursions for the time being.

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