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Hook
Elite Nomad
Posts: 9009
Registered: 3-13-2004
Location: Sonora
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Mood: Inquisitive
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I eat a fair amount of Sonoran beef, though I probably only eat steak about once every two months, these days.
Over here, it seems like T-bones are the most consistently good cut. In the States, I was mostly a NY steak guy. They vary a lot, down here.
Rib eyes can be too fatty and rich for me.
Filet mignon, or what they call tenderloin down here, is nice and tender but lacking in flavor.
T-bones seem to have the firmness in texture (unlike ribeye or filet) and the flavor of a bone-in cut, when cooked on the grill.
Of course, this is a very subjective assessment but, of others who live in Mexico, what cut seems to be the most consistent, in your area? Is it
Sonoran beef?
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MitchMan
Super Nomad
Posts: 1856
Registered: 3-9-2009
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The best place I have found to buy OK priced, fresh Sonoran beef is at Walmart in La Paz. They always have it in both Rib Eye, Top steak and T-Bone.
Often times their T-Bone is actually porter house, though not always.
The best place to get pork is in the center of town. There is a group of fish, meat, and produce markets together with down home authentic classic
Mexican eating places all under one roof. Believe it is on Nicolas Bravo, about 3 or four blocks from the malecon. I buy pork spare ribs there, but
they cut them differently than they do in the USA. You get a thick layer of meat and fat on top of the ribs, whereas in the USA, you only get the
ribs. $76 MXN/kilo = $2.00/Lb USD. Barbecue one of those babies after applying a good rub 3 days prior to the barbecue and you will have some
fantastic pork that will even make your beer taste better than ever.
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shari
Select Nomad
Posts: 13045
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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On the topic of good meat, I want to share where we get ours. The healthiest meat is organic free range stuff and so we go to our favorite ranches and
pick out the young goat or lamb the size we want and the rancher butchers it and cuts it up how you want. That meat is divine...for meat that
is....and it helps the local economy too...win win!
Depending on the ranch, a small goat is about 400 pesos and more for a lamb but well worth it. I really love it BBQ'd or stewed or baked....those baby
ribs are insanely delicious. Ask your amigos what ranch to go to and make it a cultural experience! Bring the rancher some cold beer to drink while he
dresses your dinner.
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Fernweh
Nomad
Posts: 444
Registered: 2-24-2011
Location: Centenario, BCS
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Quote: Originally posted by MitchMan  | The best place I have found to buy OK priced, fresh Sonoran beef is at Walmart in La Paz. They always have it in both Rib Eye, Top steak and T-Bone.
Often times their T-Bone is actually porter house, though not always.
The best place to get pork is in the center of town. There is a group of fish, meat, and produce markets together with down home authentic classic
Mexican eating places all under one roof. Believe it is on Nicolas Bravo, about 3 or four blocks from the malecon. I buy pork spare ribs there, but
they cut them differently than they do in the USA. You get a thick layer of meat and fat on top of the ribs, whereas in the USA, you only get the
ribs. $76 MXN/kilo = $2.00/Lb USD. Barbecue one of those babies after applying a good rub 3 days prior to the barbecue and you will have some
fantastic pork that will even make your beer taste better than ever. |
The market/s is known to the locals as Mercado Municipal, yes, it is on Nicolas Bravo Y Guillermo Prieto.
Also great chicken from the chicken man, located in there as well.
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MitchMan
Super Nomad
Posts: 1856
Registered: 3-9-2009
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All chicken in BCS is fantastic! The Bochco Chickens are small, but the meat is incredibly delicious and tender. I swear, sometimes its hard to tell
the white meat from the dark meat in flavor and texture. Head and shoulders above anything you can buy in the USA.
Ley, Soriana, and Aramburo, and some of the local little stores also carry these huge chicken leg and thighs that rival the size of turkey legs and
thighs. The price per kilo is often half that of the Bochco chickens and they are almost always frozen, but they are not nearly as tender or tasty as
the Bochco chickens. These big pieces are great for chicken soup or the like, and are definitely good enough for enchiladas, burritos and tacos, or
barbecued if you put a good rub on them and let them set in the fridge for 3 days prior to barbecuing.
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