When Cuban Cooking Meets Jazz: The Churrasco That Made Guy Compare a Chef to Tony Montana
“You’re like the culinary Tony Montana right now, dude.” That’s what Guy Fieri said to Rico, the Cuban chef behind Jazz Bistro on Fourth, after tasting a churrasco that packed so much flavor into such a small kitchen that Guy called it “actually dangerous.” When a chef gets compared to one of cinema’s most larger-than-life characters, you know something special is happening on the plate.
What Drew Triple D to This Jazz Joint
Guy’s radar went off when he heard about a jazz spot with a “real deal Cuban chef.” As he put it, that combination “says triple D all over it.” Jazz Bistro on Fourth delivered exactly what that promise suggested—a place where the cooking is as improvisational and soulful as the music.
Building the Churrasco from Scratch
Rico’s Cuban chimichurri steak is a layered masterpiece that requires multiple components, each made fresh. The chimichurri itself combines cilantro, parsley, fresh tomato, salt and pepper, fresh oregano, paprika, mixed peppers, onions, cumin, jalapenos, bell peppers, water, and red wine vinegar—all heated in the pan to marry the flavors.
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But Rico wasn’t done there. He also prepared a ricoc sauce (which Guy noted was “going loco”) featuring peppers, carrots, yellow bell peppers, onions, red bell peppers, jalapenos, lemon lime juice, tomato juice, salt, pepper, oregano, cilantro, water, and olive oil. The chef even added pickles to the mix.
For the steak itself, Rico sliced London broil about a quarter inch thick. He got olive oil really hot in the pan—emphasizing that the heat needs to be there before the steak goes in. Then came the aromatics: green olives, onions, and garlic. When the meat hit the pan and a little flame action happened, Rico showed his fire-handling skills in what Guy called “Rico style.”
The dish finished with sofrito made earlier, salsa, and vinegar, topped with that fresh chimichurri featuring fresh onions, salt, pepper, paprika, achori, cilantro, tomato, olive oil, and lemon lime juice.
Tips from Rico’s Kitchen
If you want to attempt Cuban-style churrasco at home, here’s what Rico demonstrated:
Get that pan screaming hot before the steak touches it. Rico was clear about this—the olive oil needs to be really hot first.
Build your chimichurri with heat. Unlike some cold chimichurri preparations, Rico heated his in the pan to develop the flavors.
Layer your sauces. The churrasco gets both the sofrito base and the fresh chimichurri finish.
Guy’s Verdict
Watching Rico work his magic in a compact kitchen, Guy marveled at the output: “It’s actually dangerous to think of you with a real big kitchen—I don’t know what would happen because if this much flavor is coming out of this little kitchen…” Rico’s response was equally memorable: “One taste, one love, one Rico.”
This segment shows what Triple D does best—finding chefs who pour everything into their craft, whether they’re serving Real Deal Soul Food in Savannah, GA or Cuban classics in a jazz club. It’s the same passion you’ll find at spots serving “Masterpiece” Ramen at Noodle Shop in DC—places where the food tells a story.
Looking for more Triple D destinations? Check out our restaurant directory to find flavortown-approved spots near you.