If you’ve spotted Filete al Trapo on a menu and wondered what it’s all about, here is an explanation of the technique and why it’s worth ordering.
A traditional cooking technique
Filete al Trapo involves cooking the steak wrapped in a cotton cloth, allowing it to cook evenly while retaining all its natural juices. It is unwrapped right at the table before serving, releasing the steam and aromas that concentrated during the cooking process.
What makes it different from other cuts?
Unlike a steak served straight off the grill, Filete al Trapo offers a unique level of juiciness thanks to the wrapping method. Our version weighs 480 grams—ideal for someone with a hearty appetite or for sharing as a starter between two people.
The serving experience
Part of what makes this dish special is the moment it is opened at the table: the steam released during unwrapping is part of the full experience, not just the flavor.
Where to try it
Filete al Trapo is featured on the menus at La Vicenta Miyana and La Vicenta Tezontle.
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