marinated for 24 hours

醃製24小時

paired with sweet ham brined for seven days

滷水火腿

topped with two slices of Swiss cheese and pickles

澆上兩片瑞士乾酪和酸黃瓜

for a punch of vinegar and extra crunch.

醋的衝擊和額外的脆皮。

All layered onto plush Cuban bread,

所有的東西都鋪在毛絨絨的古巴麵包上。

brushed with lard and pressed until warm and crisp.

刷上豬油，壓至溫熱酥脆。

It's this classic combination of flavors

就是這種經典的味道組合

pressed between Cuban bread

夾心麵包

that made the Cuban sandwich a legend in Miami.

讓古巴三明治成為邁阿密的一個傳奇。

Ham and cheese is one of those classic combinations.

火腿和奶酪是那些經典的組合之一。

It's straightforward,

這是直接的。

but you may see it served differently

但你可能會看到它的不同之處

depending on where you go.

取決於你去哪裡。

Like down in Miami, where Little Havana

就像在邁阿密，小哈瓦那

is a haven for Cuban cuisine.

是古巴美食的天堂。

And this classic marriage

而這個經典的婚姻

of meat and protein defines their go-to sandwich.

肉和蛋白質定義了他們的首選三明治。

Customer: Cuban sandwiches in Miami

客戶：邁阿密的古巴三明治

are like pizza to New Yorkers.

對紐約人來說就像披薩。

The Cuban sandwich is the pinnacle,

古巴三明治是巔峰之作。

and if you meet the top,

而如果你遇到頂。

then you are meeting us at Sanguich de Miami.

那你就在邁阿密的Sanguich見我們。

Rosa Romero: For Cubans, we can make anywhere,

羅莎-羅梅羅：對於古巴人來說，我們可以在任何地方製造。

on a slow day 80 sandwiches,

在一個緩慢的日子裡，80個三明治。

on a busy day 150 Cubans alone.

在繁忙的一天，僅古巴人就有150人。

Taryn: At Sanguich de Miami,

在Sanguich de Miami。

Daniel and Rosa spend the most time preparing the meat.

丹尼爾和羅莎準備肉的時間最多。

To make a true Cuban sandwich,

要做一個真正的古巴三明治。

they prepare ham and roasted pork called lechón.

他們準備的火腿和烤豬肉被稱為lechón。

Rosa: Our lechón and our ham,

羅莎我們的萊雄和我們的火腿。

we use the same part of the pork,

我們用的是豬肉的同一部分。

which is a boneless pork butt.

這是一個無骨的豬屁股。

For us, we find that it tends to be

對我們來說，我們發現它往往是

one of the most tender parts of the pork.

豬肉最嫩的部位之一。

One gets cured and the other one gets marinated,

一個被醃製，另一個被醃製。

is really the only difference between the two.

是兩者之間唯一的區別。

Taryn: The curing process starts like this.

Taryn：固化過程是這樣開始的。

Each ham is wrapped

每塊火腿都包著

and injected with a salt and water solution

並注入鹽和水溶液

made with spices, like garlic,

用大蒜等香料製成。

allspice, cloves, and coriander.

香料、丁香和芫荽。

Then it sits for seven days,

然後再坐七天。

building flavor by soaking up that brine.

通過吸收這些鹽水來建立風味。

Whereas the lechón marinates for one to two days

醃製一到兩天的檸檬。

before it goes inside the oven to roast.

在它進入烤箱內烤之前。

And when it's finished...

而當它完成後...

Rosa: You end up with this beautiful crust on the outside.

最後外面會有一層漂亮的餅皮。

The gold that obviously has

明顯具有的黃金

contributed through the roasting,

通過烤制貢獻。

with all of the sugars

含著所有的糖分

and the honey that's in the ham.

還有火腿裡的蜂蜜。

And so it's nice and tender,

所以它很好，很嫩。

it's definitely juicy,

這絕對是多汁的。

really creates a power of flavors

真正創造了一種味道的力量

when you pair it up particularly with the ham,

當你把它搭配起來，特別是與火腿。

which is a little bit sweeter.

這是一個有點甜。

Taryn: What may be as important as the meat

Taryn：什麼可能和肉一樣重要？

is the loaf of bread it sits between.

是其間的麵包。

A Cuban sandwich simply wouldn't be the same

古巴三明治就不一樣了。

without Cuban bread.

沒有古巴麵包。

Rosa: Cuban bread for Cubans

羅莎古巴人的古巴麵包

is what the tortilla is to Mexicans, right?

是什麼玉米餅是墨西哥人，對不對？

What the arepa is to the Colombians

對哥倫比亞人來說，Arepa是什麼？

or the Venezuelans, right?

還是委內瑞拉人，對吧？

It's just part of our DNA.

這只是我們DNA的一部分。

Taryn: But what makes this bread different

Taryn：但是這個麵包有什麼不同呢？

than, say, French or Italian bread?

比，比如說，法國或意大利麵包？

It's gotta have fat.

它得有脂肪。

Rosa: There's a lot of people who may make Cuban bread,

羅莎有很多人可能會做古巴麵包。

but they only use water.

但他們只用水。

For us, it was really important to be authentic

對我們來說，做一個真實的人是非常重要的。

and to make sure that we didn't take

並確保我們沒有采取。

the lard out of the process,

的豬油出的過程。

'cause it truly does make a huge difference

因為這確實是一個巨大的差異

with the Cuban bread.

與古巴麵包。

With flavor, texture, everything.

有味道，有口感，什麼都有。

Taryn: And while other spots may opt for yellow mustard,

Taryn：而其他景點可能會選擇黃芥末。

Sanguich de Miami adds a drizzle

Sanguich de Miami添加了雨點。

of its homemade spicy mustard.

其自制的辣味芥末的。

And if customers catch themselves craving mayo...

如果顧客發現自己想吃蛋黃醬... ...

Rosa: I tell them that Cubans

我告訴他們，古巴人

are not made with mayonnaise,

不是用蛋黃醬做的。

that I'll be happy to put it on the side,

我很樂意把它放在邊上。

but that I will not be a part

但我不會是一個部分

of ruining the Cuban sandwich with mayonnaise.

用蛋黃醬毀掉古巴三明治。

Taryn: After a drizzle of mustard

Taryn：在淋上芥末之後。

comes equal parts lechón and ham,

等量齊觀，火腿。

two slices of Swiss cheese, and pickles.

兩片瑞士奶酪，還有醃菜。

Customer: I love the Cuban sandwich because

顧客：我喜歡古巴三明治，因為

there's something about the mustard,

有一些關於芥末的東西。

the pickles, the fattiness of the pork.

鹹菜，豬肉的肥美。

There's something about that combination of flavors

有什麼東西關於這種組合的味道。

that's really layered that hits home for me.

這真的是層次分明的，擊中了我的家。

Daniel Figueredo: It's the way you really

丹尼爾-菲格雷多：這是你真正的方式。

palatize it correctly.

正確地將其顎化。

Most people put mustard and pickles together,

大多數人把芥末和泡菜放在一起。

and you don't do that.

而你不這樣做。

It's too much vinegar.

醋太多了

It punches you in the face.

它打你的臉。

It's overpowering.

太強勢了

You need to separate them

你要把它們分開

and give it a complementary meat.

並給它補充肉。

Taryn: And finally, the whole sandwich

Taryn：最後，整個三明治。

heads to the plancha, where it's pressed

頭部的plancha，在那裡它的壓制。

and finished off with one more thing.

最後還多了一樣東西。

Rosa: Once it's being warmed, we glaze on lard,

羅莎一旦它被加熱，我們就用豬油上釉。

and the lard that we use is the same lard

而我們使用的豬油是相同的豬油。

that's rendered from the ham and the lechón that we make.

這是由我們製作的火腿和檸檬汁渲染而成的。

Daniel: The lard is what really helps

丹尼爾：豬油才是真正的幫助

kind of diffuse the heat.

樣擴散熱量。

It has a very high heat index,

它的熱指數非常高。

so it doesn't burn, like butter.

所以它不會像黃油一樣燃燒。

Customer: The meat's nice and tender.

顧客。肉質很好，很嫩。

The bread is nice and crisp.

麵包很好，很脆。

Gives you that crunch.

給你那種緊縮的感覺。

This is how I remember it.

我記得是這樣的。

OK, so how do they open up a shop like this

好吧，那他們怎麼開這樣的店呢？

up in Wisconsin?

在威斯康辛州？

Taryn: More than 60% of the US's

Taryn：美國60%以上的人。

Cuban population lives in Florida,

古巴人居住在佛羅里達州。

and a third of Miami-Dade County

和邁阿密-戴德縣三分之一的人口

in particular, where Sanguich calls home,

尤其是三吉奇的家。

is made up of Cuban Americans,

是由古巴裔美國人組成的。

hence why the Cuban sandwich has become a mainstay here.

所以古巴三明治成為這裡的主打產品。

Customer: I have people all the time, everyone comes

顧客。經常有人來，大家都來了

into town and that's the one question they have,

進城，這就是他們的一個問題。

"Where can I get a Cuban sandwich?"

"哪裡可以買到古巴三明治？"

Daniel: It's part of generations

丹尼爾：這是世代的一部分

and generations and generations of food.

以及一代又一代的食物。

So, here in Miami, it's only natural --

所以，在邁阿密這裡，這是很自然的... ...

Rosa: When we migrated here, it was only natural that --

羅莎當我們移民到這裡的時候，很自然地... ...

Daniel: For that to be inherited.

丹尼爾：對於這一點要繼承。

It's part of our culture. It's part of our DNA.

這是我們文化的一部分。它是我們DNA的一部分。

It's part of the fabric of our culinary landscape.

它是我們烹飪景觀結構的一部分。

That's my Cuban.

這是我的古巴人。

Customer: No one's ever really elevated the sandwich.

顧客。從來沒有人真正提升過三明治。

It's been like a traditional staple

它就像一個傳統的主食一樣

with, you know, store-bought ingredients,

用，你知道，商店買的成分。

but no one's really taken it to that gourmet level

但沒有人真正把它帶到美食的水準

of making everything from scratch,

的一切從頭做起。

down from the pickles, to the mustard,

從泡菜，到芥末。

how they brine everything.

他們是如何滷製一切的。

You taste it. You taste all the quality.

你嚐嚐看你品嚐所有的品質。

Rosa: I think the Cuban sandwich

我覺得古巴三明治

with time has kind of become

久而久之

something we put on the back burner,

一些我們放在後面的東西。

where it's like a really affordable fast food

在那裡，它就像一個真正實惠的快餐。

that you kind of just grab and go.

你那種只是抓住和去。

But we wanted to take it back to the old school

但我們想把它帶回老式的學校

where people really took the time

人們真正花時間的地方

and care to create their meats

並精心製作他們的肉食

and to really curate a beautiful sandwich

並真正策劃一個美麗的三明治

that you can truly enjoy.

你可以真正享受。

Taryn: And that sandwich they've mastered

還有他們掌握的那個三文治

is one of the best Cubanos you'll find in Miami,

是你在邁阿密能找到的最好的古巴人之一。

with customers coming from across the world to try it.

有來自世界各地的顧客前來嘗試。

Rosa: We've had people come in and show us --

羅莎有人來給我們看 --

Daniel: Like, a magazine. Rosa: Magazines.

丹尼爾：比如，一本雜誌。羅莎：雜誌。

Their magazines from Europe

他們在歐洲的雜誌

says that we must try this Cuban sandwich,

說我們一定要試試這個古巴三明治。

and it's surreal.

而這是超現實的。

And we're humbled by the whole thing.

而我們對整個事件感到慚愧。

Honestly, you know, you put something in motion,

老實說，你知道，你把一些東西在運動。

you put all of your effort and love.

你把所有的努力和愛。

You feel like it's something that

你覺得這是什麼東西

is going to be appreciated.

是會被讚賞的。

And then once they try it,

然後一旦他們嘗試。

the gratitude and enjoyment that you see in their eyes

感激與享受

when they're actually trying it.

當他們真正嘗試的時候。

Honestly, it makes all of it worth it.

老實說，這一切都值得。

Customer: Everybody loves a good sando,

顧客。每個人都喜歡一個好桑多。

and every culture has a sandwich.

每個文化都有一個三明治。

This is our sandwich and our culture in a bite, you know?

這就是我們的三明治和我們的文化，你知道嗎？

Customer: It's kind of the whole package.

客戶。這是一種整體的包裝。

You get the different flavors,

你會得到不同的味道。

the different textures.

不同的質感。

I love myself a grilled cheese

我喜歡吃烤奶酪

with an addition of meat,

加了肉。

but this is just its own thing.

但這只是自己的事情。

It's just, it's the Cuban sandwich.

這只是，這是古巴三明治。