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Buenos aires argentinian steak house
Post here any good experiences you have had at restaurants, bars or cafes in Quesada and surrounding areas.
Re: New steak house on road into Rojales.
by GLASSMAN » Tue Feb 20, 2018 3:47 pm
sorry your quite right , thought both threads were on one
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Re: New steak house on road into Rojales.
by brandyboy » Tue Feb 20, 2018 9:23 pm
Pedro Pete wrote:Ok, let’s start, went there last Saturday and was happy and surprised at the kind and attentive service. The place was full, well impressed. My friends and I had steaks and schnitzel (sorry about the spelling. The steaks were as soft as you could imagine for the 4 of us it was €105. We will go back and can recommend it thoroughly.
Patagonia, hmm, that’s a different matter. it’s a franchise and we stopped going to the one in Quesada years ago as the food was very average and the service was poor, HOWEVER, Don’t confuse this with the one in El Russo. The staff there are great, especially the male waiter, he is so professional. Also going there at least once a month, we have never had a bad meal. Can recommend their mixed grill for €9.95 ish, you won’t be able to eat it all, and rib-eye is good too. Btw their free house wine is superb, fruity taist.
Don’t forget Melody in Benimar. It’s the new one opposite BP garage. Very good quality and only €16 something a head for 3 courses. The stake there is also soft and great tasting. Any help..?..
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You are right when you say Patagonia is a franchise, so impossible to generalise. There are two restaurants in Gran Alicant, retaining the name but having bought out of the franchise. Both of these restaurants are excellent.
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Re: Buenos aires argentinian steak house
by manxmunk » Wed Feb 21, 2018 12:48 am
Hi Pedro Pete, I go to the Patagonia steak house in La Marina at least once when I come over to Spain, never been disappointed. Unfortunately if the one in Quesada isnt up to scratch, then they must have a mediocre chef.
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Re: Buenos aires argentinian steak house
by hobnob » Wed Feb 21, 2018 12:11 pm
Excellent and informative descriptive Glassman...thank you. I am not a very big meat eater...as a child of the sixties I am Vegetarian by Pop Culture "I don't eat animals etc". Its interesting to get a Professional brief on the various cuts of meat available...also somewhat confusing for meat eaters to get what they want when meat eating in Spain.
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Re: Buenos aires argentinian steak house
by scubydoo » Wed Feb 21, 2018 1:15 pm
GLASSMAN wrote:hobnob wrote:Hi all...Solomillo in Spanish translates into English as Sirloin...Fillet is Filete. Just google it...
just go into any Spanish butchers,carrefour,mercadonna,consum,etc look at the meat, look at the label solomillo is labelled as which it is fillet steak ,sirloin is labelled as entrecote the cut further along towards the shoulder is rib eye but most Spanish just call it entrecot,the fillet is a dormat muscle that's why it is so tender ,wereas the sirloin runs along the mid back of the beast into the rump which is an active muscle and a bit more chewier but not much ,I prefer the rib eye which in my opinion is more tasteier than the others, how they write it on there menu is up to them , ho and bye the way ,I was a fully time served English butcher,kosher and halal,so I know what the cuts look like, the correct name for sPanish fillet steaks fully trimmed without any fat or connective tissue attached is TORNEDOS, but many ordinary meat shoppers would,nt know that.and you would be hard pressed to find it in a supermarket ,Also a lot of restuarants just buy the special cuts that arrive in vacuumed packed bags ,not in hind or fore quarters to butcher themselves into the required cuts which saves them a lot of time ,effort and wastage,there is also a cut in the fore quarter called jewish fillet,its in the eye of the shoulder joint,
Is the Jewish fillet cheaper?
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Re: Buenos aires argentinian steak house
by marcliff » Wed Feb 21, 2018 3:19 pm
You'll find cuts of meat change their names here, for some reason. Probably because the cuts they have don't equate to ours.
Beef itself was always called carne de vaca and ternera applied to veal only but ternera is now the name given to beef. Same with pork which was puerco (or simply pig) but is now cerdo. (I'm going back over 10 years, by the way).
Solomillo was sirloin, entrecot was a different cut altogether and fillet was filete. Now a filete simply means a steak and solomillo has come to mean fillet in both beef and pork. At one time they were just referred to as "biftec".
Ever changing language and now a lot of English is influencing both the way bee is cut and the names. Solomillo still means sirloin in many places when referring to steak and lots of Spanish butchers still have sirloin labelled as solomillo.
Google translate seems not to have caught up.
Beef itself was always called carne de vaca and ternera applied to veal only but ternera is now the name given to beef. Same with pork which was puerco (or simply pig) but is now cerdo. (I'm going back over 10 years, by the way).
Solomillo was sirloin, entrecot was a different cut altogether and fillet was filete. Now a filete simply means a steak and solomillo has come to mean fillet in both beef and pork. At one time they were just referred to as "biftec".
Ever changing language and now a lot of English is influencing both the way bee is cut and the names. Solomillo still means sirloin in many places when referring to steak and lots of Spanish butchers still have sirloin labelled as solomillo.
Google translate seems not to have caught up.
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Re: Buenos aires argentinian steak house
by GLASSMAN » Wed Feb 21, 2018 5:31 pm
is jewish fillet cheaper,?scubydoo asked,
not in a kosher butchers,as jewish people only eat fore quarter meat, hence why I prefer rib eye, pork fillet is actualy pork fillet called solomillo named correctly for the cut,pork loin is the equivalent to the same cut as beef sirloin,now a cut of lamb fillet is the piece /joint cut between the leg and chumpend of the loin, as I mentioned the Spanish label fillet steak as solomillo which is correct in butchers speak ,look at the labels and the meat in the packet if you know the difference in what a fillet steak and a sirloin steak looks like next time you go shopping in, Carrefour ,mecadonna ,consum etc, I rate mecadonna and consum of having very high quality meat if you know what to look for, All imported beef meat into the uk and should imagine the E.U (not sure though) has to be boneless, the law brought in due to the foot and mouth epidemic in the 60,s ,the uk farmers don't inject cattle against foot and mouth, but they inject cattle in Argentina and Brazil etc against the disease ,so you would probarly never get a Argentinian T-bone steak in uk or e.u, but can get Spanish T-bones etc,as its homebred meat.Spanish meat is of very high quality especially Galician meat, theres an excellent Galician steak and seafood restaurant down san pedro way called EL Gallego ,the owner has his own farm in Galicia so I,m told,
not in a kosher butchers,as jewish people only eat fore quarter meat, hence why I prefer rib eye, pork fillet is actualy pork fillet called solomillo named correctly for the cut,pork loin is the equivalent to the same cut as beef sirloin,now a cut of lamb fillet is the piece /joint cut between the leg and chumpend of the loin, as I mentioned the Spanish label fillet steak as solomillo which is correct in butchers speak ,look at the labels and the meat in the packet if you know the difference in what a fillet steak and a sirloin steak looks like next time you go shopping in, Carrefour ,mecadonna ,consum etc, I rate mecadonna and consum of having very high quality meat if you know what to look for, All imported beef meat into the uk and should imagine the E.U (not sure though) has to be boneless, the law brought in due to the foot and mouth epidemic in the 60,s ,the uk farmers don't inject cattle against foot and mouth, but they inject cattle in Argentina and Brazil etc against the disease ,so you would probarly never get a Argentinian T-bone steak in uk or e.u, but can get Spanish T-bones etc,as its homebred meat.Spanish meat is of very high quality especially Galician meat, theres an excellent Galician steak and seafood restaurant down san pedro way called EL Gallego ,the owner has his own farm in Galicia so I,m told,
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Re: Buenos aires argentinian steak house
by jamiep » Sat Feb 24, 2018 9:26 pm
Well we went for dinner tonight and the yellow tose of Texas has got serious competition if it does reopen the steaks are to die for
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Re: Buenos aires argentinian steak house
by Paulr » Mon Feb 26, 2018 10:08 pm
Tried Asador Argentino "Buenos Aires" restaurant in Rojales for the first time tonight. We like a good fillet steak, my wife's particularly fussy as she likes hers blue/rare, so we were looking forward to a great meal.
The menu states "Solomillo" as "Sirloin", and no mention of "Fillet" on the menu, so we queried it with the waitress - she said it was a "translation error" and that the Solomillo was fillet. When it was served at the table, my wife was curious, as it didn't look like fillet steak, but put this down to perhaps the way the meat is cut in Spain, as opposed to the UK. Then she cut into it and realised it was veal, cooked rare and very tender, but utterly tasteless and, more importantly, she also has a big problem with eating veal on ethical grounds.
On the positive side, our starters - king prawns and guacomole with corn chips - were generous portions and tasted great, my wife said the house wine was nice too. The staff were lovely and very concerned that we were not happy with the meat - my wife explained that if the beef they're serving is veal, they need to state that on the menu. Despite saying that we were more than happy to pay for what we'd ordered, the restaurant insisted on removing my wife's meal from the bill, soo a plus for customer service. Sadly, though, we won't be going back. The Grill House on La Marina urb is still the best restaurant in the area for an excellent (mature beef) fillet steak.
The menu states "Solomillo" as "Sirloin", and no mention of "Fillet" on the menu, so we queried it with the waitress - she said it was a "translation error" and that the Solomillo was fillet. When it was served at the table, my wife was curious, as it didn't look like fillet steak, but put this down to perhaps the way the meat is cut in Spain, as opposed to the UK. Then she cut into it and realised it was veal, cooked rare and very tender, but utterly tasteless and, more importantly, she also has a big problem with eating veal on ethical grounds.
On the positive side, our starters - king prawns and guacomole with corn chips - were generous portions and tasted great, my wife said the house wine was nice too. The staff were lovely and very concerned that we were not happy with the meat - my wife explained that if the beef they're serving is veal, they need to state that on the menu. Despite saying that we were more than happy to pay for what we'd ordered, the restaurant insisted on removing my wife's meal from the bill, soo a plus for customer service. Sadly, though, we won't be going back. The Grill House on La Marina urb is still the best restaurant in the area for an excellent (mature beef) fillet steak.
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