Arts
Mitch flies to Miami just for an authentic Cuban sandwich. Special guest and Tampa native Bette Marston joins to discuss the difference between Miami vs. Tampa Cubans, and which she prefers. They went to Sanguich De Miami, sat at the counter and watched them butter the rolls and press the sandwiches. Mitch and Bette discuss the texture and hardness of Cuban bread, and the importance of a proper meat to bread ratio. They also eat crackling chicharrones with a variety of sauces made in-house. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.