www.CostaRicaTicas.com

I'm looking for some authentic latin american/ Costa Rican recipes to whip up for my dinner or lunches. ( Gallo Pinto excluded !! )
If you have any recipes, know of a good cook book, or have some thing mom used to make send me a PM or post it. Especially a recipe for authentic Cubano sandwiches.

Being with out steady employment I've taken up cooking to kill time after doing job searches. Besides there is just so much internet one can take.

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Patriot: Ice Road Trucking through the Bearing Sea to recovery

The Cuban sandwich, also known as the cubano, is a popular meal in south Florida where many Cubans have settled since the early 20th century. These tasty, toasted Cuban sandwiches are definitely Tampa and Miami, Florida's favorite snack. These treats can be found in most restaurants in these cities, but the best places to buy them are from the street corner-snack bars, called loncherias.

Every Cuban sandwich aficionado believes in their own version of this sandwich. In fact, they're usually passionate about this and will readily debate among themselves the finer point of how to make a Cuban sandwich. No visit to Tampa or Miami would be complete without sampling the cities claim to fame - the Cuban sandwich.

The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great, versus a good, Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam (the steady application of heat and weight fuse the meat, cheese, and bread into a delectable and compact treat). One of the greatest sins in Cuban sandwich preparation is too light a press. A heavy hand on the press pushes all the juices and flavors together while still achieving the desired crunch crust. These sandwiches use no mayonnaise, lettuce, onions, bell peppers, or tomatoes; however, butter and mustard are optional. Cuban sandwiches are sold hot (pressed) or cold (room temperature).

The most important part of a Cuban sandwich is the bread. It is not ordinary bread, but Cuban bread. Believers say that true Cuban bread cannot be found outside of Tampa or Miami. Italian bread or French bread are acceptable substitutions in other parts of the country, but they are not the same. Cuban bread is noted for its split or bloom down the middle of its crust. This long, crusty loaf features a tender, but not chewy, interior. Cuban bread is best when it is eaten on the same day that it is made, as Cuban bread contains lard. After a day or so, the lard hardens, and the bread gets dry.

Cuban sandwiches are great, but I like media noches mejor