A Michelin Bib Gourmand-rated Cuban sandwich shop born in Little Havana is putting down roots across more of Miami-Dade. Sanguich de Miami, known for its slow-marinated pulled pork sandwiches, has formed a new LLC for a Doral location and signed a 10-year lease in Wynwood, with additional expansion planned for Miami Lakes and Dadeland, according to a report published this week.
The Doral push is notable for its timing and target market: the city’s population is more than 85% Hispanic and Latino, a strong fit for a menu built around slow-cooked, Cuban-style pork sandwiches pressed on custom-made equipment. The Doral entity was formed in March 2026, the same month the company signed its Wynwood Plaza lease for roughly 1,350 square feet.
Founded in 2017 by Daniel Figueredo and Rosa Romero, Sanguich de Miami has grown from a single counter-service spot into a five-location operation spanning Little Havana, Little Haiti, Coral Gables, Bayside Marketplace, and Aventura Mall. A 7,000-square-foot commissary kitchen in Little Haiti now handles production for the growing footprint, including the seven-day garlic marinade the shop is known for.
The expansion is a reminder of how much of Miami’s restaurant growth is happening outside the urban core. Doral, Miami Lakes, and Dadeland are suburban, heavily residential submarkets where foot traffic depends more on nearby offices, retail centers, and families than on tourist flow — a different bet than the brand’s flagship locations in Coral Gables and Bayside. For a homegrown concept with a Michelin nod already in hand, it’s a sign that proven Miami food brands increasingly see the suburbs, not just the urban core, as their next growth chapter.
For other Miami-area business owners, the story is also a useful case study in disciplined growth: a tested commissary model, a defined lease strategy, and expansion into neighborhoods with a clear demographic fit rather than simply chasing the busiest commercial corridors.
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Source: Hoodline