"You can't find a "true" cuban sando anywhere in Cuba.....Trust me I tried and tried and tried..

Mayo is fine on a cubano.... My cubano is similar - Mojo Pork, Ham, and some swiss or Guyere cheese.

I also like roasted red pepper on mine - a bit of sweetness is great to counter act the acid and vinegar of the mustard and pickles... I knon not au"

"This was really good. I had not made it before - so I followed the recipe pretty closely. Anne's tip for browning the chicken (don't flour until the last second) worked extremely well - the chicken was browned really well (made me a happy boy:-).

The next time I make this I will, add a yellow or red pepper for color and flavor. I also added carro""

"This was really good. I had not made it before so I followed the recipe pretty closely. Anne's tip for browning the chicken (don't flour until the last second) worked extremely well - the chicken was browned really well (made me a happy boy:-).

The next time I make this I will, add a yellow or red pepper for color and flavor. I also added carr""

"This was really good. I had not made it before so I followed the recipe pretty closely. Anne's tip for browning the chicken (don't flour until the last second) worked extremely well the chicken was browned really well (made me a happy boy:-).

The next time I make this I will, add a yellow or red pepper for color and flavor. I also added carrot""

"This dish takes practice to get the rice not over cooked and the chicken to come out right. I did make my own Sofrito (less the Culantro - I could not find). It freezes great - put into an ice tray (this makes about 2 trays) put in a zip lock bag and put in the freezer. I have also noticed great soffritos in little pouches at my latin market - I ""

"I made these for my mom and was really Impressed with them! They tasted as I remembered my fathers Korean girlfriends' years earlier. I followed the recipe nearly exactly (which I almost never do. However, I did not use the flaken ribs - but rather some other beef lableled as "ribs" (it was well marbled beef however. We were having steaks (that night so the one "rib" I did cook as a tester - after only marinated for 2 hours and was excellent even after - a not a very long marinating time - the remainder of the "ribs" I cooked a couple days later and were a bit better due to the long marinade (which is hard cause the first one was so good.

I was amazed at how much of the brown sugar the meat absorbed after 10 minutes. Bottom line this is excellent and I can't wait for the next bbq to share it with my friends. Try it you'll love it! Thanks Judiaann. "

"Was really quite good and so easy to make - the 5 minute prep time is accurate (as is the 45minute baking tim..."