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Regulars at The Big Apple Inn clamor for the smokes and ears at this restaurant. The pig ear sandwich – yes, pig ear – was an invention of owner Gino Lee's grandfather "Big John" Mora (which is why you’ll still hear patrons call the place “Big John’s” from time to time). Mora was a Mexican immigrant and named the restaurant after a late 1930’s dance craze called “The Big Apple.” Patrons buy bags full of smokes and ears. But what does that mean exactly? Well, “smokes” is finely chopped, seasoned smoked sausage and ears are one pig ear cut into three sections so it can fit on a bun (think Krystal hamburgers). Both sandwiches come dressed with shredded lettuce, mustard and hot sauce.
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