Sure, you’ve had a sandwich. But now you can have a ‘sanguich.’ There’s a difference.

At this shipping container-turned-eatery in Little Havana, there’s no such thing as a sandwich. You have to say it right: san-guich. Opening Friday, Oct. 27 at 7 p.m., Sanguich de Miami, a new eatery, will feature a menu of Cuban favorites reimagined by Daniel Figueredo and his fiance, Rosa Romero. Virginia-bred barbecue fan Phil Bryant, the executive chef at Coral Gables’ The Local, is a silent partner and consultant.

“We’ve come a long way. We’ve sacrificed a great deal. This is a project that’s been three years in the making, starting with waking up one morning and just deciding to do it,” said Figueredo. “When you put those words into action, and those actions become realized, the feeling is indescribable. We are proud, we are happy and we can’t wait to raise the bar on the mediocrity that has come to be accepted in our culture.”

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The menu will feature seven sanguiches and seven batidos, or milkshakes made from fresh fruits or created based on beloved Cuban desserts like dulce de leche. There will also be a mojo bar offering five varieties. And make sure you order a side of plantain fries to go with your meal.

This story was originally published October 24, 2017 at 10:10 PM.