My family and I were traveling North on I87 and decided to stop for lunch in Saratoga Springs, New York. We were on our way to a wedding so we feared that if we filled up on Hattie’s delicious fried chicken we wouldn’t have room for dinner and wedding cake. So, we stopped at Boca Bistro. Great decision.
I decided to go with a Cuban sandwich -- something familiar. At least I thought. I supposed what I ate couldn’t be called anything else. After all it was a sandwich with ham, pork, cheese, mayo, mustard, pickles in between buttered pressed bread. But, as they say, it’s all in the details. The pork was smoky, soft-chewy and juicy (great mouth feel); the ham was Serrano ham – intensely aromatic, both salty and sweet (2 extra slices of ham would have balanced the sandwich better); and the vinegary /delicious pickles seemed more like robustly pickled squash (I would have preferred them a bit less “mushy”) – I did try to get at least one in each bite though. Sadly, the usual buttery sharp characteristics of the Mahon cheese weren’t as prevalent as they could have been and the aioli could have favored mayo over dijon.
The real surprise, however, was the ciabatta. An unusual choice for a Cuban, I have to admit. They sliced the ciabatta, turned it inside out, buttered every square millimeter of real estate and then pressed it on a buttered flat top until each side was golden. The sandwich was hot, crispy, soft smoky chewy, vinegary, salty, slightly sweet – absolutely brilliant. Thank you.
(next time - a bit less butter - I only take one Crestor a day)