In New York there are cubans everywhere, some are really good, some really bad. Some of the best are in Dominican or Puerto Rican restaurants. It’s really all about the pork, everything else serves to compliment the pork. Bread is important too, I don’t know about Cuban bread, but a fresh hero(or whatever you want to call it…) is essential. Mustard and/or mayo, but always swiss cheese. Most places use ham, some salami, some chorizo, or a combination. Always pressed.
One of the great New York Cubans is served atMargon, a Dominican-run hole-in-the-wall around the corner from Times Square. We recently did a "Splendid Table" radio segment about it: Click here to listen.