About Us

Rosa and Daniel dream of starting their own sandwich business.

OCTOBER 2

Daniel and Rosa welcome their first daughter, London.

NOVEMBER 15

Sanguich is officially incorporated.

DECEMBER 11

Daniel leaves his corporate job to pursue the vision of Sanguich. Together, Rosa and Daniel begin laying the foundation for their future business.

They start designing and trademarking the Sanguich name. To save for their venture, they downsize and move in with Rosa's mother, Haydee. During this time, Daniel renovates the family home to create a healthier living environment.

SEPTEMBER 11

Their second daughter, Juliette, is born.

Sanguich makes its debut at the Coconut Grove Arts Festival. Two weeks later, the brand earns top-performing vendor at Carnaval on the Mile. Shortly after, they win Calle Ocho's Cubano Wars.

SEPTEMBER 28

Sanguich opens its first permanent location—a custom-built shipping container in Little Havana.

Construction begins on their first brick-and-mortar store.

AUGUST 28

Grand opening of Sanguich’s flagship on Calle Ocho.

MARCH 3

Sanguich signs a second lease in Miami Lakes, signaling continued growth.

MARCH 13

COVID-19 shuts down the world. Sanguich is forced to close for six weeks. Daniel and Rosa use this time as an opportunity to restructure operations and rebuild the business with greater intention and efficiency.

As operations improved, the need for additional space became evident. Sanguich initiated a partnership with JBT to help scale production.

JUNE 21

The team purchased their first commercial injector and tumbler—key tools to support growing demand.

OCTOBER 15

They closed on a new commercial property and began construction immediately.

Around the same time, Daniel began engineering a custom sandwich press with his friend Christian. The company also made significant investments in system engineering to streamline operations and support long-term scalability.

MARCH 5

Sanguich launches La Plancha at Carnaval on the Mile, selling 1,300 sandwiches in a single day with flawless execution—a defining moment for the brand.

JUNE 9

Sanguich is awarded its first Michelin Bib Gourmand during Florida’s inaugural ceremony, marking a major milestone in the restaurant’s culinary journey.

JANUARY 16

The commercial injector is activated for the first time.

FEBRUARY 2

First batch of house-made ham and lechón is produced—1,500 lbs in 45 minutes.

MAY 9

Launch of Sanguich Café, introducing a new concept under the brand.

MAY 11

Sanguich earns its second Michelin Bib Gourmand.

AUGUST 28

Opens La Ventanita de los Parados in Little River. (Yes, they missed an “A” in Ventanita.)

OCTOBER 24

Rosa and Daniel marry in Laglio, Italy.

NOVEMBER 16

Launches the first clean Cuban-style and Media Noche breads—free from potassium bromate, BHT, and other additives.

APRIL 18

Sanguich is invited to the White House for Cuban Diaspora Day and receives its third Michelin Bib Gourmand on the same day.

JUNE 7

The Coral Gables location opens, drawing over 500 people—the city’s largest restaurant opening crowd to date.

AUGUST 24

A new location opens at Bayside Marketplace.

AUGUST 27

Named “Best Cuban Sandwich in South Florida” by the Sun Sentinel.

NOVEMBER

Sanguich becomes one of the first fast-casual restaurants to offer a fully traceable “prime” pork product—setting a new standard in Cuban fast casual dining.

NOVEMBER

The Aventura location is slated to open in November 2025.

As 2025 unfolds, Sanguich continues to redefine Cuban cuisine—one sandwich at a time.