In this episode of Diners, Drive-Ins and Dives, Guy Fieri takes us back to South Miami’s Sunset Drive, an area he last visited in 2008. This time, he’s here to check out a new player in town that’s making waves with its unique fusion of Latin flavors: Latin House. Opened by Cuban-born Chef Michell Sanchez in 2012, Latin House is known for its innovative take on burgers and tacos, blending Cuban and Mexican culinary traditions in surprising and delicious ways.
The Rise of Chef Michell Sanchez
Chef Michell Sanchez has a rich history before opening Latin House. He served in the Air Force for four years, an experience that instilled in him a sense of dedication and service. “He’s still serving, this time a mix of Latin cultures close to his heart,” Guy notes. Michell’s wife is Mexican, and together they blend Cuban heart with a Mexican twist in their dishes.
The Star of the Show: Chimi Burrito
One of the standout items on the menu is the Chimi Burrito, a dish that Guy Fieri can’t wait to dive into. The preparation begins with the creation of Vaca Frita, or “fried cow.” Chef Michell starts by sautéing chopped onions, green peppers, and bay leaves with USDA Choice flank steak until the meat is tender.
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While the steak is cooking, Michell prepares a classic Cuban mojo marinade with sliced onions, sour orange, chopped cilantro, and salt. Once the steak is cooked and shredded by hand, the mojo is poured over the meat. Guy is impressed with the method, saying, “You’ve got to get it nice and crispy.”
The next step involves warming up a tortilla on the flat top and layering it with a three-cheese blend, seasoned rice (named after Michell’s mom, Choi), sweet plantains, and the crispy Vaca Frita. The burrito is then tightly rolled and flash-fried to a golden crisp.
The Taste Test
When Guy takes his first bite of the Chimi Burrito, his reaction is one of pure delight. “You get the salty beef and its deep, rich flavor, then you get that super seasoned rice, and all of a sudden that fried sweet plantain comes in. I mean, wow, that is a Thanksgiving and a burrito just Cuban style with Mexican influence and French fries on top,” he says, capturing the essence of the dish perfectly.
Lobster Lollipops: A Unique Delight
Next on the menu are the Lobster Lollipops, another fan favorite at Latin House. Chef Michell uses spiny lobster, carefully extracting the meat and cutting it into chunks. These chunks are then dipped in a seasoned flour mixture, followed by tempura batter, and fried until golden.
The lobster is presented on sticks, served with three signature sauces: mango habanero, garlic aioli, and garlic cilantro. Guy is particularly taken with the sauces, noting, “Each one gives you a different profile. They’re great and super, super fresh.”
Meeting the Neighbors
To wrap up his visit, Guy introduces Chef Michell to a fellow Triple D legend from nearby Skully’s. They share insights about the impact of being featured on the show. “Just get prepared for it and get your stamina going because it’s going to be wall to wall,” the Skully’s owner advises Michell.
Final Thoughts
Guy ends the episode with high praise for Latin House and Chef Michell Sanchez, appreciating the blend of Cuban and Mexican influences that make the food so unique and flavorful. “You rock the house, man,” Guy says, summarizing his experience.
