Papo Llega Y Pon

"Papo Llega Y Pon is a sandwich counter that serves a good, simple, and very affordable pan con lechon. They also have tamales, congri, and a few other things—but you're coming here for the pan con lechon. Both the small and medium size clock in under $10—and the small (about six or eight inches, we’d guess) is plenty for a quick lunch break. It’s a simple sandwich: lechon they chop up right in front of you, diced white onions, a little mojo, and hot sauce." - ryan pfeffer, virginia otazo

"The Meal: Pan Con Lechon, $8-10 Papo Llega Y Pon is a sandwich counter in Allapattah that serves a solid pan con lechon on cuban bread. The small size is just $8 while the bigger one is $10—and the small (about six inches, we’d guess) should be plenty for a quick lunch break. It’s a simple sandwich: lechon they chop up right in front of you, diced white onions, a little mojo, and hot sauce. Places like this are becoming harder and harder to find in the City of Miami, so pay them a visit and whisper “thank you” into your sandwich." - ryan pfeffer, virginia otazo, mariana trabanino

"Pan Con Lechon Another great thing from that $10 guide was the pan con lechon from Papo Llega Y Pon, which is an essential Allapattah spot. It’s getting harder and harder to find affordable sandwiches this good in the City of Miami. Papo Llega’s version comes with shredded lechon, diced white onions, a little mojo and hot sauce, and soft Cuban bread. And I wouldn’t change a single thing about it." - ryan pfeffer, carlos c olaechea

"Papo Llega Y Pon is a sandwich counter in Allapattah that serves a great and simple pan con lechon. Both the small and medium size clock in under $10 - and the small (about six or eight inches, we’d guess) was plenty for us during a quick lunch break. It’s a simple sandwich: shredded lechon, diced white onions, a little mojo and hot sauce, and soft Cuban bread. Places like this are becoming harder and harder to find in the City of Miami, so pay them a visit and whisper “thank you” into your sandwich. photo credit: Tasty Planet" - Ryan Pfeffer