One of its really important Characteristics is kind of a for the Shock value it's gigantic eating it is Not Easy dude what are you what are you Doing to that it's not a first date Sandwich that's for sure One Of my name is Danny I'm the owner of Samas eltigre in Sunnyside Queens SAS Alte has been in Sunnyside since 2015 it's an interesting place it's like A Mexican-American lunch counter that Serves American style Mexican food California style Mexican foods you know We have burritos we have tacos of course We have the samita which is just this Big hunk of a of a Mexican sandwich Viewed from an American Lens the backbone of SAS is definitely The S that's our special specialy that's What we want to really put forward to Our Guests aita is is a sandwich specific to A state in Mexico called pbla served Often in street foods and a lot of Markets ours has 10 ingredients Between The Buns and it's stacked High really Thick the best seller at Sid altegra is By far the spicy fried chicken Sita are you Hungry for Fri Chicken all right thanks thank you start
With the napkins you're going to need a Lot of The Fried Chicken S the I think you started with this when You first started testing Menus this is the first one it's the Most famous one I've been eating this And I've been eating Mexican food almost Every day for the past 15 years so it Never gets Old so I had never had a samita until I Moved to New York from California this Was back in 200 And two and when I got it it was just it Was perfect it was the best thing that I'd ever had and after a while you You've had all these different versions And what are you missing you're missing The original so I took a a sandwich Based vacation to pbla because I wanted To try the original I wanted to see how They made it when I got back from Mexico I thought maybe I'd try my hand at this Um kind of get my feet wet at doing Something for myself if I'm going to do Something especially if I'm going to do A Mexican sandwich which most people Would say I have no business doing I'm Going to approach it like I do Everything else you know I'm obsessed so We tried I dozens and dozens of recipes For just beans or just the chicken and We just invited everyone who could come And Danny cooked and right from the
Beginning everyone loved it and it was a Lot of work all those taste tests that We did through friends family strangers Who would visit I mean this is the final Product I eventually got into this Outdoor food market and we we thrived There for years so we could save up Enough and make all of this happen So I've been here coming here for about Roughly about 5 years now I'm a regular I you I'll literally be coming be about Three days a week been come and toit us Since maybe six seven years Sunnyside is Great it's busy in some places but at The same time we're we're off the beaten Path we have to have a following it's Really a residential neighborhood so um You have to become a part of it to to Survive every time that I come here I Meet someone different I think they Start discover seita better better and Better and of course they f amazing you Know it's like I feel like in New York City there's lots of Hidden Gem I'm glad That they actually getting Recognized because the food here and Especially the sandwiches I think it's Like on this place is like I feel like a Lot of people should come and they don't Get the proper Recognition if someone came up to me 20 Years ago And said hey Danny you're going to be Running Mexican restaurants in New York
City I would have slapped them in the Face but never in my wildest dreams that I think that we'd be doing this and you Know we've been here for 10 years now so I mean we must be doing something right Food evolves and food is meant to evolve For us it's very much that experience And me me some dude making the sandwich That originated in pbla Mexico and Selling it in New York City the thought Is crazy but that's what really makes America beautiful you can do these Things you can try these things and Pursue the things that you love and try To make it the best that you can
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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