Thanks, it most definitely was! I had my local Argentine butcher carve this picanha off of a GIANT slab of cow. He charged $25 for the whole picanha...not too shabby for 6 badass picanha steaksMikeUSMC said:Oh, helllllllllz yes, TGCM!!! That's a delicious looking plate, dude!
Thegreenchilemonster said:Picanha, the queen of Brazilian churrasco. You want to cut the whole picanha with the grain, if you are doing steaks, and against the grain, if you are doing skewers. That way the final slice, before putting it in your mouth, it is always against the grain.
Grilled picanha steaks with chimichurri, mashed yukon gold potatoes, aji limo spiked curtido, salchicha parrillera, morcillas bon bon, and toasted baguette bites with melted cave ripened goat cheese.
The Hot Pepper said:Best part of Chino Latino joints is it's not really fusion, it's the mix of main dishes and side dishes that makes it. So you can get a Latin classic with pork fried rice and an egg roll, or a Chinese dish with tostones...
This is a Cuban CL place from Yelp, ropa vieja with tostones and pork fried rice!!!
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Thegreenchilemonster said:I had some friends over, and fired up the grill last night with some South American cuts.
Entraña, costillas de res, chorizo argentino, chorizo peruano, morcilla, spicy chimichurri, and papa a la huancaina.
Thegreenchilemonster said:Oh man, that plate looks killer!!!
Great job in that carapulcra there, it looks on friggin point!