The Best Places To Find Pan Cubano

Pan Cubano, or Cuban bread, is a type of bread that originated in Cuba. It is characterised by a crisp crust on the outside and a light, airy texture on the inside. The distinctive taste of Cuban bread is due to the use of lard, which is added to the dough to give it a unique salami-like smell and taste. While it is possible to substitute the lard with vegetable shortening, the authentic taste of Cuban bread can only be achieved with lard. In Cuba, there are two traditional types of bread: pan de agua (water bread) and pan de manteca (lard bread). Pan de agua is the most commonly sold Cuban bread in Havana and Miami, but pan de manteca is also popular as it stays fresh for longer. Outside of Cuba, the best Cuban bread is said to be made in South Florida, particularly in cities like Tampa, where they use palmetto leaves to create the seam on top of the bread.

Cuban bakeries in South Florida

Cuban bakeries are a staple in South Florida, particularly in the Miami area. Here is a list of some of the best Cuban bakeries in South Florida:

Vicky Bakery

Vicky Bakery is a popular Cuban bakery with 12 locations across South Florida and has been serving pastelitos, or pastries, in Miami since 1972. Their specialty Cuban sweets are made using a family recipe passed down through generations. One of their most famous treats is the guava pastelito, a staple in South Florida.

La Segunda Bakery

La Segunda Bakery in Tampa Bay has been baking fresh Cuban bread, pastries, and more since 1915. They are known as the world's largest producer of Cuban bread, churning out tens of thousands of signature crusty loaves imprinted with palmetto fronds. La Segunda is a family-run bakery now in its fourth generation, and their products are available for shipping across the country.

El Brazo Fuerte Bakery

El Brazo Fuerte Bakery, which translates to "The Strong Arm," is a Cuban bakery in Miami that serves up to eight flavors of pastelitos, including guava, guava cream cheese, beef, ham, tuna, and coconut.

La Rosa Bakery

La Rosa Bakery in Coral Gables is run by five founding brothers who follow the recipes taught to them in Cuba by their great-grandfather over 100 years ago. They have been serving guava, coconut, meat, and ham and cheese pastelitos for 47 years.

Breadman Miami Bakery

Breadman Miami Bakery in West Hialeah is a family-owned bakery that offers a contemporary twist on traditional Cuban pastries. They have built a reputation on par with the Cuban bakeries founded by emigrated families, and they are known for their Nutella and Nutella with cream cheese-filled pastelitos.

Party Cake Bakery

Party Cake Bakery is located in Miami and is the product of two Cuban bakers, Olga and Juan Montano, who met in the bakery department at Publix. They have been making decorative cakes and Cuban pastries since 1993 and have expanded to nine locations in Miami.

Gilbert's Bakery

Gilbert's Bakery is a family-owned business in Miami that has been baking for over three decades. They are a beloved local spot for excellent Cuban pastries, guava-filled cakes, and oversized sandwiches served on freshly baked bread.

Cuban bread in Chicago and Union City, New Jersey

Chicago

If you're looking for a Cuban sandwich in Chicago, there are several options. One source suggests that the best Cuban sandwiches in the city can be found at the following locations, in no particular order:

• Cafe Marianao in Logan Square
• Cafeteria Marianao
• Señor Pan
• 26 E. Congress Pkwy.
• 7 N. Wells St.
• 4612 W. Fullerton Ave.
• 2615 W. North Ave.
• La Unica, 1515 W. Devon Ave.

Union City, New Jersey

Union City, along with West New York and North Bergen, is known as "Havana on the Hudson" due to its large Cuban population and the resulting abundance of Cuban cuisine. Here are some places in Union City where you can find Cuban bread:

• El Artesano
• El Unico de Elena
• Dos Amigos
• El Vesubio
• La Churreria No.2
• Pio Pio
• Rumba Cubana

Making your own pan cubano

Ingredients:

• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 1 1/4 cups warm water
• 2 cups bread flour
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup lard (melted in the microwave)
• 2 tablespoons warm water (to brush on loaves before baking)

Method:

First, grease a large bowl and set it aside. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, which should take about 10 minutes. If it doesn't foam and bubble, your yeast is bad!

Next, measure out 1/4 cup of lard and place it in a microwave-safe container. Heat it in the microwave on high for about 90 seconds until melted.

Now, place the water, yeast, and sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.

Take your measuring cup and scoop out two cups of each flour. Sift the two flours together in a separate bowl. Gradually add the flour mixture to the wet ingredients in your mixer, mixing constantly. At the same time, gradually pour in the melted lard. Continue adding flour a little at a time until you have a smooth and pliable dough.

Let the machine and dough hook knead the dough on low speed for about 3 to 4 minutes. Shape the dough into a ball and place it in the greased bowl. Flip the dough ball a few times to grease it on all sides. Cover the bowl with a damp cloth and place it in a warm spot to rise until it doubles in size, which should take about 45 minutes to 1 hour.

Once the dough has risen, turn it out onto a lightly floured surface. Sprinkle flour on the dough and use a rolling pin to roll it out into a rectangle, sprinkling more flour as needed to prevent sticking. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of dough into the loaf, creating a tight seam.

Grease a baking sheet and sprinkle it lightly with cornmeal. Place the loaf diagonally on the baking sheet, seam side down. Dust the top with a little extra flour and cover loosely with plastic wrap. Place in a warm spot and let the loaf rise again until it is about 2.5 times its original size, which should take about 45 minutes to 1 hour.

Preheat your oven to 450º F and place a pan of water on the lowest rack. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top at each end. Brush the top of the loaf with water and place it in the oven on the middle shelf. After 5 minutes, brush the top with water again.

Bake the loaf until it is light brown and crusty, which should take about 12 to 18 minutes. Enjoy your homemade Pan Cubano!

Lard vs. vegetable shortening

The Traditional Option: Lard

Cuban bread, or pan Cubano, is traditionally made with lard, which is what gives it its distinctive taste and texture. Lard is rendered pig fat, and it's a key ingredient in many Cuban dishes. It has a high smoke point, which means it can be heated to high temperatures without burning, making it ideal for frying and baking.

Lard is what makes Cuban bread so soft and fluffy, and it contributes to the crispy crust and airy, lightly textured interior that is characteristic of pan Cubano. The use of lard also gives the bread its distinctive taste, which cannot be replicated with vegetable shortening.

The Alternative: Vegetable Shortening

Vegetable shortening, such as Crisco, can be used as a substitute for lard in Cuban bread recipes. This is a good option for vegans or those who prefer not to use animal products. However, the taste and texture of the bread will be slightly different. Vegetable shortening will result in a smoother bread, but it won't have the same authentic flavour as bread made with lard.

The Verdict

While vegetable shortening can be used as a substitute, lard is the traditional choice for making pan Cubano. It imparts a unique flavour and texture that is difficult to replicate with other ingredients. If you want to make authentic Cuban bread, lard is the way to go.

The best pan cubano in Havana and Miami

Miami

Miami is one of the best places to get your hands on a decent loaf of pan cubano outside of Cuba. While you can find Cuban bread at most supermarkets in the city, the consensus is that the best Cuban bread is made in independent Cuban bakeries.

For a traditional Cuban sandwich, head to Enriqueta's Sandwich Shop, where they've added croquetas to their Cubano especial con croqueta preparada, combining two of the best Cuban sandwiches in one. For a French-influenced take on the Cubano, try Chef Sucre Café in Coral Gables, where they use panini bread and serve it with a side of guava dipping sauce.

Havana

Although I wasn't able to find specific places to get the best pan cubano in Havana, I did find that the best Cuban bread is made in South Florida, just north of Tampa. So, if you're looking for the best of the best, it might be worth heading to Tampa and seeing if you can find a Cuban bakery there.

Frequently asked questions