The chuleta de buey I had at Etxebarri was cooked precisely, but it paled a bit compared with the one we’d had the night before at La Viña. I think the difference was that the latter was from an old working ox so it was more flavorful.
The chuleta de buey I had at Etxebarri was cooked precisely, but it paled a bit compared with the one we’d had the night before at La Viña. I think the difference was that the latter was from an old working ox so it was more flavorful.