"The line might extend out the door when you walk up, but this tiny panadería that’s been open since 1915 is worth any wait. Their Cubano is legendary and the fried deviled crabs, rolled in the same bread crumbs, make the perfect side. For something you can’t get anywhere besides Tampa, try a square of the savory, slightly sweet, and wildly good Cuban-Silician hybrid scacciata. The eggy, bready base comes topped with basil, meat sauce, and parmesan, served at room temperature. Pair it all with a café con leche, then battle indecision while picking a pastry or three from the display case. The guava turnover is a classic, but there are also macaroons, cannolis, sticky buns, and fudge-coated marshmallow bon bons that are all family recipes and date back a half-century or more. " - Cheryl Rodewig
