Origins as a budget-friendly cafeteria staple in the 1930s.

Named after a Havana bar or a Midwestern cook named Joe.

Transitioned from simple ground beef to gourmet meat blends.

Evolved sauces with rich tomato bases and global spices.

Artisan buns replacing plain white bread for elevated dining.

Veggie and vegan versions cater to modern dietary trends.

Gourmet twists like adding brisket, pulled pork, or truffle oil.

Featured in upscale restaurants and food truck innovations.

A nostalgic comfort food with endless creative possibilities.