Well, first up this morning we bet you
didn't know that today, maybe Taco Tuesday,
but it's also national Cuban sandwich day.
Now don't worry, we've got you covered.
We're also about to get a pro
lesson on what goes into these
amazing sandwiches everybody loves,
and here to show us what it's all about is
Geo from Geo's Cuban to go up in Greenwood?
Welcome to new day.
Thank you and thank you for having me.
Oh, we are so excited because we're
always hungry here so we are making a
traditional Cuban sandwich today, right?
That is correct. We're gonna do.
Top sirloin steak marinated with lime juice,
garlic and the real traditional way
to make it in a skillet skillet.
I'm really excited. OK, the most
important with the Cuban bread, the
Cuban bread. What's so
special about Cuban bread?
This lard, lard, yeah we we proud
to serve our Cuban sandwiches
with Segunda Bakery from Tampa
from Tampa, FL, Tampa, FL. My
goodness, all right? Well, let's get started.
So the the most important thing looks like.
You need to have a really thinly sliced
sirloin, right? Very thin sliced sirloin.
We're gonna pound it out, even pound it out,
even though it's already thin. Yes.
OK to do that with the garlic and
the French language squeeze. OK, use.
Ohh, you disrupt that garlic on there. OK.
And then we're going to put the lime juice,
salt, pepper, of course.
OK. And you
don't marinate it like this.
You just do it right before
you make the sandwich. We do
usually marinated before we
decide which got it. OK.
But I want to show you how this
is the proper way to do the.
You'll how grow up in Cuba
making this sandwich and seeing
all my family making it too.
So you grew up in Cuba?
When did you move to the
United States? I've been here
for 18 years now. Gonna be on the Yep.
Four of you like, actually. Alright.
Why? Ohhh my goodness. Yeah,
that's pretty cool. Have you been back?
I have visit my family.
Yes, I've been back home. Yeah.
They are very proud of me making.
And and how is Seattle responded to,
to you bringing the Cuban
flavor here, actually.
Really good. I'm good.
You know, come on.
Sandwiches are very known in the
in the nation now. We know that.
Yeah. And but I'm always trying
to make bring my own taste.
You know what I grew up seeing my
ankles my mom, my dad cooking up.
So I I picked some,
some tips and I was like, well,
you know what if I introduced
this to my teachers?
Yeah, always.
A little bit different for
everybody and but it's still good
and traditional the way that you
like this. I agree.
And everyone has their own family
recipe that brings that extra
special taste, right? Exactly.
Now the lime also brings taste,
but doesn't it kind of tenderize
the meat as well a little bit. In
this case, we wanna it's it's
it's an interesting question,
but is what brings the flavor with the with
olive oil and the salte medium high heat.
OK. And then we toss the onions.
That combination for some
reason turns out really well.
Let's get started then. Do that.
So do you do the onions?
First, or do you put it all into.
I? Put the meat first. OK.
Yeah, we're gonna put the olive oil.
Alright. The pain is already warm.
Yep. You saw medium high.
You don't wanna put too much oil.
OK, just enough couple tables. Exactly.
And then don't forget the salt.
Pepper. OK, important.
So lime, garlic, salt and
pepper pounding for the meat.
OK, we got that. Exactly.
And then with the onions,
do you put anything on them
or you just put them in?
Put it on the oil? OK.
Salt it first. The meat.
OK. You wanna hear that?
Ohhh, you wanna hear that?
Yeah. And then.
Gently, we're gonna add the onions.
Ohh with the meat with the meat.
How to soak up all that
yummy fat and that key?
Yeah, that will be.
See the smell of the of
the lime juice coming out.
We're gonna get the time.
OK, we're gonna now we're gonna
turn it and now when we turn the
meat I get some color on the side.
I mean that cooks quick.
No, that's really quick.
And then we start putting
the onions in just a minute.
OK to give them let's get let's
have the meat get some color there.
Alright, we'll color get that now
we get the onions gently added.
And you will taste a real Cuban sandwich.
OK,
do you want me to cut the bread? Yes,
please. Alright, you cut the bread
and then we're gonna add some of
the garlic homemade sauce for that.
Like cilantro, garlic sauce. All
right? So the onions aren't super
soft in the sandwich, right?
There will be a
little soft, but
they still have a little crunch.
They will have a little crunch.
That's why we added after
we turned the the state.
I see that makes sense to me now. Yeah, so
thus. Garlic cilantro sauce OK.
And yeah, just put it on.
Put it down there, please. Alright.
Is this your own secret recipes?
Our house sauce? Yes.
Try left. Garlicky,
but not too overpowered with the cilantro.
Fresh cilantro. And mayonnaise.
I love mayonnaise.
We were just talking about this.
What would the world be without mayonnaise?
I know one of my producers.
She hates it. She just said something
in my ear. I won't say, but
mayonnaise just makes everything.
Oh my goodness, he does.
And then there's lard in this bread.
Oh, I'm 100% for. I've been a little
heavy-handed on this. Is that OK?
Yes. Beast, please. OK.
And then we're gonna add at the end.
We're gonna finish it with the spicy sauce.
I do, I do. Even though in Cuba is none.
We don't know.
We don't eat jalapenos in Cuba, huh?
Yeah, that's a spicy is not a huge thing.
A huge thing.
There are some dishes that we do spicy,
but it's it's more Caribbean flavors.
Yes. You see what I mean?
But still, we, I like a little
bit of the cake from the spices,
and so we're going to put a
little bit more on both sides.
OK, I got you.
I got you.
This takes almost done.
OK. I'll be ready for you when
it comes. It's interesting,
I don't think I've ever realized.
Now I've never been to Cuba.
I want to go so
badly and you can check
it out fun. I bet. I mean
there's so many amazing things to see there.
I mean not to mention the
medical community. To be honest.
I know it's a random thing to say,
but when you know they are an
incredible innovators over there,
so OK, I've got the bread ready.
Be ready to toss the meat.
OK what do you want me to do right now?
I would like you to put the lettuce
when I after I do the yes Sir,
the meat and the OK and the sauce.
I got this and then you will finish it with a
potato strips on the on this out which which.
That crunchiness,
the key of the crunchiness?
I mean, you know you,
the breaks are already toasted,
but you want you wanna be and
that flavor from the potatoes?
Alright
while we finish this sandwich?
Tell me what else you have at at gios?
Well, we have the traditional
Tampa Classic Cubano
sandwich, which is the
most popular that we have.
One of the most popular that we
have besides the steak sandwich.
That's all the Pickles that was.
Pickles master ham cheese.
OK on Cuban bretas and press remember.
And this in Cuba, we won't.
We don't use the press. OK?
With the simple toast bread, we
only have about 30 seconds.
We better finish this baby. That steak.
OK, the battle side. Alright.
And then we're gonna toss the spicy sauce.
OK, look at that steak.
Oh my goodness, beautiful,
isn't it that is gorgeous
seed. The onions and onions
of color and flavor exactly.
And then go, don't,
don't don't be shy with onions.
OK, put onions in there. So that
will give you alright. So go ahead and
do the sauce. You do the sauce spicy sauce.
Alright, I'm going to put the
lettuce lettuce on here and then
you say finish. It with the
finish it here with the oht. Yeah the
streams you can put her on top of it.
Yeah there you stick them there you
go alright I am not gonna jump into this
right now because I won't be able to
say anything for the next 30 seconds.
So I'm gonna try this but it smells
so good it looks so good. Thank you.
Thank you so much for taking your time
to bring this to share this with us.
We appreciate my pleasure my pleasure.
Thank you so much. Thank
you for having me here alright.