I can’t think of many sandwiches named after an entire country or its people (the French dip or Italian beef, maybe?), but the Cuban sandwich holds that title proudly and is so well known that many people likely can’t think of another Cuban food. While the history of the Cuban sandwich is unclear, it seems generally accepted that the Cuban sandwich as we know it was created in Cuba when the Spanish brought pork and ham to the island, though there are cities in Florida that claim the Cuban started there.
Jump forward to the mid-1800s and early 1900s, when there was regular traffic back and forth between Cuba and Florida. The main industry in Tampa and Miami was the manufacturing of cigars using Cuban tobacco. The Cuban sandwich thrived in both cities, though with slight variations. Typically, a Cuban sandwich is filled with roasted pork, ham, yellow mustard, Swiss cheese, and dill pickles. If you are in or around Tampa, however, you will frequently find salami as an additional ingredient, most likely due to the presence of Italian immigrants in the area at the time. In both cases, the sandwich is usually pressed and heated, traditionally on a plancha, but today frequently on a panini press. It should also be noted that a traditional Cuban sandwich is made on Cuban bread which has a specific cooking process involving palmetto leaves. While this bread can easily be found in Florida, in other parts of the country, Cuban sandwiches are often made on French or Italian bread.
Regardless of its muddy history or variations, the basic foundation of the Cuban makes for a delicious sandwich. The two types of pork, pickles, cheese, and mustard, sandwiched in warm bread that is crusty on the outside but soft on the inside creates a combination that is addictively good. If you find yourself in Miami’s Little Havana, it would be a shame not to try the Cuban sandwich at Versailles. While that is one of the more iconic Cuban sandwiches and well worth the trip, you really can’t go wrong with a Cuban anywhere – the flavor is just that good.
So, when I saw that there is a food truck gracing Utah with Cuban sandwiches, I was sold. Talking to the owners of Mambo Truck, I found out they have only been in business since March of this year and business is going well. The owner is from the Dominican Republic, his grandfather is from Cuba, and he says there is a lot of overlap in the foods of the two island nations. Billing the truck’s offerings as Caribbean fusion, they have a succinct menu comprised of two types of sandwiches, a tropical rice bowl, and nachos.
It should be no surprise that I went with the Cuban sandwich. The owner told me he fell in love with Cuban sandwiches in South Florida and figured he could improve on them. I was intrigued as I feel it’s always risky to tinker with perfection. He explained that he thinks provolone cheese melts better than the usual Swiss, he uses pulled pork, and he dresses the sandwich with a house-made honey mustard instead of the basic yellow. The sandwiches also come with chips and nacho cheese for dipping, which I was definitely not mad about.
I can unequivocally say Mambo Truck makes a delicious sandwich and I would get it again. The bread is hot with the right combination of crispy and soft, the two types of pig meld together well, and the pickles add good depth of flavor. The provolone does indeed melt well and, while a departure from tradition, it fits nicely with the sandwich. The only thing I’m not completely sold on is the use of honey mustard. Flavorwise, it brings a lot to the party and really makes for a great sandwich. I’m just not sure that it feels entirely like a Cuban with that added sweetness. Call me a traditionalist but, while I really liked the end result, I expected yellow mustard and missed that flavor profile. That said, it was an excellent sandwich and the chips and nacho cheese were a delicious side, so I highly recommend Mambo Truck.
Know Before You Go: At only $10.78 for a sandwich, chips, and nacho cheese, Mambo Truck was one of the more inexpensive food trucks I’ve been to. I also liked that they hand out buzzers so you can wander around and be alerted when your order is ready. The owner is friendly, the food is great, and they travel over a large swath of the state – as far south as Helper and as far north as North Ogden. They frequent the Hill AFB area around lunchtime. Check out their website mambotruck.com or social media accounts for information on where they’ll be or if you’re interested in booking them for an event. They are also planning to add empanadas to their menu by year-end, so I’ll be tracking them down again.
