Pork Sandwiches Street

The culture of the pig plays a leading role in the gastronomy and the nutrition of the population of Cuenca, heritage of the colony. One version of this culture is the hind leg sandwiches.

 

There are dozens of places to eat a good sandwich in the Historical Center of Cuenca. But one corner has been very popular for five decades: Juan Jaramillo and Miguel Angel Estrella, San Blas parish. There are three places that sell leg sandwiches, accompanied by natural juices or cold drinks. They are hollow patrimonial places ideal to talk about trivial topics in good company, while eating a sandwich.

 

Juan Jaramillo's "soda fountains" became so popular that many customers turned their star product into an everyday meal, not just an appetizer. The pork leg is obtained from the pig's leg that is marinated and cooked over a low heat. From this, pieces of meat are removed to make the sandwich. It is customary for the consumer to season it with a powerful chili mixed with onions, which provides the hollow.

 

They serve the same, but the taste in each of these places is different. There is more of a difference when you try the chili. The ideal topping is very cold coconut juice.

 

The sandwich, a fast and cheap meal, had an aristocratic origin. It was invented by John Montagu, the fourth Earl of Sandwich, in the 18th century, to give free rein to his obsession with playing cards. With this candy he could play non-stop while eating. Today, the sandwich, an Ecuadorian adaptation of the English word sandwich, accepted by the RAE as a sandwich or sandwich, is undoubtedly a popular meal.