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jckottler

Mar 28, 2011, 6:52 AM

Post #1 of 38 (3780 views)

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Charred steaks

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       I like steaks which are charred on the outside, but still medium-rare on the inside. Where is the best place and also best value for this in Ajijic?

johninajijic

Mar 28, 2011, 8:07 AM

Post #2 of 38 (3741 views)

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Re: [jckottler] Charred steaks

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Bruno's for charring, but not the best steaks.

Best steaks, Laurent and Hacienda Ajijic in that order.

Ajijic Tango is third.

Zardoz

Mar 28, 2011, 8:23 AM

Post #3 of 38 (3731 views)

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Re: [jckottler] Charred steaks

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With decent T-bones selling for less than $5/lb around here I cook my own than I can get
what I want. Be sure to try the arrachara beef you get hooked on the flavor. Amazing
what they can do with a lousy cut of beef. To be honest I would prefer to eat good
arrachara beef than a OK steak.

Basically agree with the previous poster. I do think Tango has a very good Filet cubes
on skewers dinner that has some of the best flavor around.

Z

jckottler

Mar 28, 2011, 9:27 AM

Post #4 of 38 (3698 views)

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Re: [Zardoz] Charred steaks

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Is arachera the same as carne asada, or is it a different cut.

Zardoz

Mar 28, 2011, 11:49 AM

Post #5 of 38 (3666 views)

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Re: [jckottler] Charred steaks

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The Arrachera I buy is beef and is probably some poor cut of beef but the spices and taste with fresh
tortilla and fruits and vegtables is wonderful. I know I should like a good NY steak better but unless it
is a great NY steak I would rather have Arrachera beef of some kind. It the spices and marinade that
make it.

You can get it from Superlake or Costco Frozen. Cook carefully DO NOT Overcook.

1855 Brand, Arrachera Marinada Package is about 14" long 4" wide and 1.5" thicks.

Z

vetteforron

Mar 28, 2011, 12:36 PM

Post #6 of 38 (3656 views)

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Re: [jckottler] Charred steaks

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The Tango has a fillet for two. Very thick almost impossible to cook well done. Ours usually comes out perfect bright pink inside. Try it and let us know!


(This post was edited by vetteforron on Mar 28, 2011, 12:38 PM)

mexicobuff

Mar 28, 2011, 1:27 PM

Post #7 of 38 (3637 views)

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Re: [jckottler] Charred steaks

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In Reply To
Is arachera the same as carne asada, or is it a different cut.
Different cut.

Zardoz

Mar 28, 2011, 1:45 PM

Post #8 of 38 (3634 views)

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Re: [mexicobuff] Charred steaks

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So Mexicobuff What am I drooling all over??

Z

Bennie García

Mar 28, 2011, 4:25 PM

Post #9 of 38 (3598 views)

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Re: [mexicobuff] Charred steaks

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In Reply To
In Reply To
Is arachera the same as carne asada, or is it a different cut.
Different cut.

Carne asada isn't a cut but the cooking method, grilled. You can asar any cut you choose, including arrachera, lomo, peinecillo, diesmillo, filete, chuleta etc. Butchers and supermarkets will sell certain cuts that are considered good for grilling.

And BTW, arrachera is a cut of meat. It is sold in its natural state or marinated. Your choice.


(This post was edited by Bennie García on Mar 28, 2011, 4:29 PM)

jckottler

Mar 28, 2011, 6:54 PM

Post #10 of 38 (3562 views)

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Re: [Bennie García] Charred steaks

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       NOB, good carne asada is made from marinated skirt steak. Is arachera from the same cut?

jckottler

Mar 28, 2011, 7:53 PM

Post #11 of 38 (3544 views)

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Re: [vetteforron] Charred steaks

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     DO i HAVE TO GO TO THE X-RATED FORUM TO SEE THE UNEDITED POST?

vetteforron

Mar 29, 2011, 4:18 AM

Post #12 of 38 (3498 views)

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Re: [jckottler] Charred steaks

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I just had to check my spelling. Nothing x-rated from me!

jckottler

Mar 29, 2011, 7:48 AM

Post #13 of 38 (3466 views)

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Re: [vetteforron] Charred steaks

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       Very disappointing. It could have truly brought some excitement to this forum. I kept trying to imagine how charred steaks could substitute for butter. Sounds dangerous.

chinagringo


Mar 29, 2011, 8:33 AM

Post #14 of 38 (3445 views)

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Re: [jckottler] Charred steaks

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"Is arachera the same as carne asada, or is it a different cut.

As addicts to Arrachera, we can only say that Carne Asada in New Mexico has no resemblance to Arrachera. Just not even close! We have searched high and low and even the few Mexican meat markets that claim to have Arrachera just don't get it. We cannot even find a skirt steak that is acceptable. Through a great deal of experimentation, we now BBQ our own at home using flatiron steak and a marinade developed from a conversation about skirt steaks in the Mexican Kitchen section of this forum.

Interestingly, we were out to dinner last night and on the menu, there was an entree called "Sonoran Style Skirt Steak which may have been an attempt at Arrachera. I was tempted until I noticed that a 12oz Ribeye was $20 and the 10oz Sonoran was $28. Knowing that a skirt steak was a lower cost piece of meat really made me wonder about the price differential and I decided on another entree.

We have tried a couple of the pre-marinaded Arracheras from Soriana and one particular brand of a name that I cannot remember was quite good.
Regards,
Neil
Albuquerque, NM


jckottler

Mar 29, 2011, 9:32 AM

Post #15 of 38 (3426 views)

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Re: [jckottler] Charred steaks

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       I googled "arrachera" and got conflicting answers. Some said it was made from skirt steak, while others said it was flank steak. Some sites got far more specific, dividing skirt steaks into parts I never thought existed. I think different parts of the world use the same word for somewhat different steaks. Or maybe it shows how you can't trust many websites on the internet. Tomorrow I arrive in Ajijic. Can't wait to try the arrachera and thick filet for two at Tango. I'll ask them how they make the arrachera.

Rolly


Mar 29, 2011, 9:53 AM

Post #16 of 38 (3417 views)

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Re: [jckottler] Charred steaks

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To add more to the confusion, Mexican beef cuts are often different from those found in USA markets.
This chart my help you understand the Mexican cuts: http://rollybrook.com/mexican_beef_cuts.htm

Rolly Pirate

Gringal

Mar 29, 2011, 10:24 AM

Post #17 of 38 (3405 views)

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Re: [Rolly] Charred steaks

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I suspect that Mexican cattle are created different, with different parts. This was confirmed during a meal at one of our better known steak houses when my "filet" arrived with a goodly amount of fat in a rectangular shape. Tasted okay, though. It's just a good thing that I still have my own teeth.

On the other hand, Mexican chickens still have the same parts.

playaboy

Mar 29, 2011, 11:49 AM

Post #18 of 38 (3382 views)

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Re: [Rolly] Charred steaks

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In Reply To
To add more to the confusion, Mexican beef cuts are often different from those found in USA markets.
This chart my help you understand the Mexican cuts: http://rollybrook.com/mexican_beef_cuts.htm

Pita

Mar 29, 2011, 4:49 PM

Post #19 of 38 (3350 views)

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Re: [johninajijic] Charred steaks

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In Reply To
Bruno's for charring, but not the best steaks.

Best steaks, Laurent and Hacienda Ajijic in that order.

Ajijic Tango is third.

gotta disagree on this one. Hacienda ajijic had the worst steaks we have had in a restaurant in lakeside. Tasteless, small and tough. Tried the filet once (which was a decent, but not generous size) and the ribeye, which was similar to edible shoe leather. Combined with the ridiculous wine "list" and spotty service, we would not return.

Tango has its flaws. It's noisy and often crowded. I really dislike that they do not offer baked potatoes. But it is, perhaps, the most consistently reliable restaurant in town.

chinagringo


Mar 29, 2011, 6:22 PM

Post #20 of 38 (3330 views)

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Re: [Pita] Charred steaks

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Pita:

You are now on very dangerous ground by disputing the resident food critic! Seems to me that as of recent, many folk are making similar comment about Hacienda Ajijic. While criticism about Ajijic Tango may be justified with respect to certain details, we go back to the Ajijic Grill days and to our way of thinking, it remains one of the most consistent dining options.
Regards,
Neil
Albuquerque, NM


Carol_Wheeler

Mar 29, 2011, 9:02 PM

Post #21 of 38 (3292 views)

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Re: [jckottler] Charred steaks

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Arrachera is an Argentine cut. Its unique flavor comes from the spices in the tenderizing marinade.

Mexconnect food editor Karen Graber explains the difference between skirt steak and flank steak. There's also a diagram on her article:
Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef
http://www.mexconnect.com/...er-shops-part-i-beef

"Under the rib cut, the short plate has the lower short ribs, also called agujas cortas. (There is a cut of chuck steak, used for grilling, that is called 'aguja' in parts of Northern Mexico and, though the name is the same, one look tells that this is definitely not a short rib.)

"Although the entire cut goes by this name, the lower part of it is the skirt steak, or arrachera. This is sometimes mistakenly called flank steak, because it does run along the flank, but the skirt steak is the diaphragm muscle. It is on the tough side, but can be marinated and grilled, and is the cut of choice for fajitas.

"Confusingly, the literal translation of 'skirt' is 'falda' which is the name for flank steak. However, the best fajitas are made from arrachera, not falda."


Bennie García

Mar 29, 2011, 9:18 PM

Post #22 of 38 (3287 views)

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Re: [Carol_Wheeler] Charred steaks

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In Reply To
Arrachera is an Argentine cut. Its unique flavor comes from the spices in the tenderizing marinade.

Nonsense. Arrachera is not always marinated and it is still arrachera.

Carol_Wheeler

Mar 29, 2011, 9:58 PM

Post #23 of 38 (3274 views)

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Re: [Bennie García] Charred steaks

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I know that.

However Zardoz mentioned the "spices and taste" and China Gringo also mentioned the marinade. The texture itself derives partially from the cut. The arrachera available at Costco and many supermarkets comes already marinated.

Do you always dismiss others with "Nonsense"? Aren't we here to contribute to a body of information that is greater than what any one of us knows as an individual?

It's hardly welcoming. Or encouraging.
: (

Carol

Bennie García

Mar 30, 2011, 5:06 AM

Post #24 of 38 (3249 views)

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Re: [Carol_Wheeler] Charred steaks

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 The unique flavor of marinated arrachera comes from the marinade. But since you knew that arrachera is a cut of meat and not a method of preparation you might want to be more specific.

I know lots of places in Guadalajara that serve unmarinated arrachera. If you don't want to be dismissed (your word) as posting nonsense then post accurate and complete information. Not partial information in the form of an absolute.

Zardoz

Mar 30, 2011, 6:44 AM

Post #25 of 38 (3231 views)

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Re: [Bennie García] Charred steaks

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Hey easy folks....not worth it....


Anyway all I know is I like the taste!


Thanks everybody for the information. Learned alot especially about the cuts and marinade.
Need to go back and rewatch Alton Brown on Good Eats when he explains cuts of meat.


Does anyone know the spices and liquids used for the marinade? What gives it that taste,
we know the cut of meat?

Zardoz


(This post was edited by Zardoz on Mar 30, 2011, 6:45 AM)
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