When you walk in, you're greeted by the table of meat and the grill right behind it. When it's come time to order, you go over and talk it over with them. They will show you everything they have and you can talk portion size too – for the chuletas, they don't even cut it until you order.
It can get pricey as you get into the Galician Ox and Cow, but those cuts were incredible intense and full of dry aged funk – it was cheesy but still very meaty!
All the charcuterie and the offal were on point. The amount of meat may be daunting, but it's all worth it.
by ArnoldJudasRimmer
Dining and Cooking