Talk Quesada forum

the mix grill @ Patagonia ,is,nt Argentinian meat ,its European meat as the waiter told me,which is vastly different in taste.towards there other steaks they do.
Melody is,nt new they,ve just moved premises,from Rojales village.
but if you enjoy them all that's good ,I just don't like being mislead,
and would sooner support a local eatery who appreciate your custom and make you feel welcome!

We went to the Buenos Aires Asador Argentino last week and I can highly recommend, we both had the fillet steak which as someone points out is incorrectly described on the menu, but was definitely fillet and was a wonderful good size cut of meat. The service was excellent and the staff were very attentive, deserts were awesome to. The bill at the end of the evening was less than expected and worth every penny. We will definitely be back

russ2u wrote:We went to the Buenos Aires Asador Argentino last week and I can highly recommend, we both had the fillet steak which as someone points out is incorrectly described on the menu, but was definitely fillet and was a wonderful good size cut of meat. The service was excellent and the staff were very attentive, deserts were awesome to. The bill at the end of the evening was less than expected and worth every penny. We will definitely be back

weres all the replies gone on the other steak house thread? bit wrong to remove I think as people have different views?

Hi all...Solomillo in Spanish translates into English as Sirloin...Fillet is Filete. Just google it...

We went last week. We both had ribeye and it was the tenderest steak we’ve ever eaten.
The service is very friendly.
Unless you’re really hungry, I’d advise sharing starters as they are massive.
In my opinion, they need to do something with the lighting as I found it a bit cold looking, but apart from that I’d recommend.
Hopefully a good new addition to the area.

GLASSMAN wrote:weres all the replies gone on the other steak house thread? bit wrong to remove I think as people have different views?

Why not look for the other steak house thread (Topic)? Rather than complaining it has been removed when it hasn't!

I'm interested in visiting this steak house, but sadly cant even find an address for it in this Quesada area, any info and directions appreciated please, thanks

Hi Daz...drive through the Golf course past the shops and toward the petrol station...at the end of the road is a T junction...Arturos the hardware shop is straight in front of you ...turn Left and the restaurant is just past the Ford garage on the right hand side.

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,