Javier Salado
When you combine the magic of MOJO PORK with crispy CUBAN BREAD, ham and melty Swiss CHEESE, you get one satisfying sandwich—or as we say in Miami, sanguish.
My parents, Cuban exiles, raised me and my siblings in Miami on Cuban bread, black beans and fried plantains. Along with classic Cuban comfort food like arroz con pollo (rice with chicken) and picadillo (ground beef with tomatoes, vegetables and green olives), we also enjoyed creative dinners like Kentucky Fried Chicken paired with pork fried rice.
I left Miami to seek new experiences and eventually landed in Nashville, TN, the city I’ve called home for nearly 20 years. I may be far from palm trees, pastelitos y cafecitos (Cuban pastries and coffee), but I’ve never lost my passion for my culture, especially the food. It’s time to reconnect with my roots and I’m excited to share the flavors of my upbringing with my community, whether it be through Cuban sandwiches, like my dad’s famous pan con lechón (roasted pork sandwich) or twists on Latin cuisine.
I’m proud to say, Soy Cubano