In this vibrant episode of Diners, Drive-Ins and Dives, Guy Fieri heads to the sunny shores of Daytona Beach, Florida, to uncover the culinary treasures at Arapita Beach. The restaurant, started by Venezuelan immigrants Caesar Altamar and his wife Yellus, brings authentic Venezuelan cuisine to a community not typically known for it. Guy dives into their signature Patacon Beef Sandwich, a dish that beautifully balances sweetness and savory flavors.

A Taste of Venezuela in Daytona Beach

Arapita Beach is the brainchild of Caesar and Yellus, a husband-and-wife duo who moved to the United States in search of a better life. Initially working as janitors, they soon realized their true calling was to introduce Venezuelan cuisine to Daytona Beach. “Daytona Beach isn’t exactly overflowing with Venezuelan joints,” Guy notes. Their passion for cooking led them to open their first restaurant, where they could share the flavors of their homeland.

The Patacon Beef Sandwich: A Flavorful Journey

The episode’s spotlight is the Patacon Beef Sandwich, which layers shredded beef, vegetables, and a unique garlic sauce between crispy plantains. Guy, intrigued by this creation, dives right into the preparation process.

Preparing the Shredded Beef

The journey begins with the beef, which is cooked in hot water with peppers, onions, and a pinch of salt. This simple yet flavorful cooking process takes about two hours. “Very simple cooking process,” Guy comments, appreciating the straightforwardness.

Once the beef is tender, it’s shredded and mixed with sautéed onions, green peppers, sweet peppers, and tomatoes. The mixture is seasoned with salt, cumin, pepper, soy sauce, garlic, and stock from the beef. “A lot of soy sauce in Venezuelan food,” Guy observes, noting the unique addition.

Crafting the Garlic Sauce

Next up is the garlic sauce, a key component that ties the sandwich together. It’s made from mayonnaise, onions, garlic, cilantro, water, salt, oil, and mustard, blended to a smooth consistency. “The garlic sauce is awesome all the way through,” Guy later exclaims during the tasting.

The Plantains: A Sweet Foundation

The sandwich uses sweet plantains, or patacons, as the base and top layers. The plantains are sliced, fried, flattened, and fried again until they achieve a golden brown color. “Until it’s very good and browned,” the chef explains, ensuring a crispy texture.

Assembling the Patacon Beef Sandwich

The final assembly starts with a generous layer of the garlic sauce on the fried plantains, followed by a heap of shredded beef, shredded cabbage, more garlic sauce, tomatoes, ham, and Venezuelan cheese. “Yeah, ham. Didn’t see the ham coming,” Guy remarks, surprised by the addition.

Tasting the Patacon Beef Sandwich

As Guy takes his first bite, his reaction says it all: “A lot of unique foods. There is nothing that will prepare you for that.” The combination of the sweet plantain, creamy cheese, tangy garlic sauce, and savory beef creates a medley of flavors. “The sweetness of the plantain is the first thing you get, then the richness and creaminess of the cheese. The beef is delicious, it’s got a little acid, it’s got a little bit of garlic,” Guy describes, savoring each layer.

It’s an enormous dish, but as Guy notes, “The garlic sauce is awesome all the way through. It’s an enormous dish but delicious.”