Wednesday, May 16, 2012
8:40 PM
On Mother's Day I got to be present for the birth of my new grandson! Few things equal the joy of being able to welcome a baby into the world.
So this is celebration time and Bocaditos are Cuban party food!
In Cuba BC (before Communism) and later in the US, my mother made bocaditos for birthday parties, trips to the beach, any celebration. When my parents came to live with us, she made them for my children. The children would ask Mamina for Bocaditos anytime a car trip was being planned, (especially to Lake Powell) and my mother was happy to oblige. We'd put them in a cooler and when hungry reached for a small bite.....or several!
One time I told her not to worry about making them, I was beginning to be concerned about imposing on her as she got older. Plus I was busy packing everything else and didn't want to take the time to go buy the rolls. She was quite offended, and it's a good thing the children and their friends didn't know about it, or I would have had a mutiny on my hands! I repented and never again denied her the joy of making anything for her beloved grandchildren.
My mother would approve of this post. She loved children and joyfully helped me and my sister Nina raise our respective children with lots of loving and good food. I think it is also a cultural Cuban thing; children are treasured and spoiled (in good ways) by their parents, grandparents, aunts and uncles!
Here is Mamina with my sister Isis.
A Bocadito is a small mouthful. They are small sandwiches made with soft rolls. They are always a hit and super easy to make. When I take them to a pot-luck, everyone wants the recipe.
BOCADITOS
1 small can Deviled ham (4.25 oz)
1 package of cream cheese (8 oz)
1 bottle chopped pimentos (2 oz)
2 dozen soft dinner rolls, or potato rolls.
If you are making them for a large group, go ahead and double the recipe. Use the larger can of Deviled ham and 4 oz bottle of pimentos, you will be glad you did!
Mix the first 3 ingredients well till you have a smooth paste. Cut the rolls in half and spread with the paste to make the little sandwiches. Enjoy!
Thursday, April 26, 2012
7:49 AM
My sister shared a link to a fun article on The Salt, NPR's food blog: The Cuban Sandwich Crisis: Tampa V. Miami.... Tampa and Miami in a battle to claim the Cuban sandwich as their own.
I really enjoyed the article and it reminded me that we all see the world through our own filters. As I read I found myself giving thanks, once again, that my parents took the difficult steps and made the sacrifice to leave Cuba. I am so grateful that we were fortunate enough to get out and I ache for the many others who still cannot. I joyfully gave thanks that we live in a country where we can argue about who makes the "right" sandwich!
Then I said a prayer for the people in Cuba who don't even have the freedom to set up a sandwich shop, buy a traditional Cuban sandwich, or even complain that they can't do so, without fears of repercussions.
Here is how our parents taught us to make "El Sandwich Cubano"
CUBAN SANDWICH
Cuban bread
Ham
Roast pork slices (ideally seasoned with mojo)
Swiss cheese
Pickle slices (very thin)
Butter or mustard
Cut the bread in half length-wise. Spread butter or mustard on the cut side of the bread. If you live where you can't get Cuban bread like I do, you could use French bread, it’s similar.
According to my parents the traditional Cuban sandwich requires butter; they said that in the US mustard is substituted to accommodate the American palate. My father thought this was heresy!
Add slices of ham, roast pork, Swiss cheese and several thin slices of pickle. Warm up in a sandwich press until cheese is slightly melted and enjoy!