During this quarantine, we have all gone through different facets, from a change of look to being more spiritual or fit. There is one facet that we are sure most of you have experienced and that is as a cook, the networks have been flooded with Carlotas de Lim\u00f3n or Caf\u00e9 Dalgona.<\/p>\n
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We want to continue contributing to that new talent that you discovered during this quarantine and as “Experts on the Grill”<\/strong> we recommend the best cuts of meat to prepare at home:<\/p>\n <\/p>\n Flank steak <\/strong><\/p>\n It is one of the most popular cuts in Mexico, it is common to find it already marinated in the supermarket. The flank steak is a cut that forms the diaphragm of the cow, a muscle that contracts and has the function of separating the thorax from the abdomen. As it is a soft tissue, it is full of ligaments and nerves, so when it is raw it is usually fibrous and tough. However, it has a good amount of fat, which makes it particularly tasty and its price is low compared to other cuts that have a similar marbling.<\/p>\n <\/p>\n It is a cut that cannot be missing in your carnita asada.<\/p>\n <\/p>\n Rib Eye<\/strong><\/p>\n Rib eye is a very popular cut of meat due to its tenderness and delicious flavor. The literal translation into Spanish is “Ojo de Costilla” (Rib Eye), so named because it comes out of the rib of the beef. It is cut in the upper part of the ribs between the sixth and twelfth ribs.<\/p>\n <\/p>\n The Rib Eye has no bone, has great marbling, and contains a natural fat, this makes it juicy and great tasting, ideal for grilling. You can find this cut in select supermarkets or self-service “Clubs”.<\/p>\n <\/p>\n <\/p>\n Picanha <\/strong><\/p>\n This cut is located in the lower part of the beef’s back, next to the sides of the spine. The picanha has certain characteristics that make it unique in its flavor:<\/p>\n <\/p>\n It is covered by an external layer of fat: the advantage of having a layer of fat is that it increases in a remarkable way the different ways of cooking, allowing it to melt the natural fat of the meat and accentuating the flavor of the meat.<\/p>\n <\/p>\n It is juicy, being covered by a layer of fat, and it allows the concentration of broths and nutrients that magnify its flavor.<\/p>\n <\/p>\n <\/p>\n We suggest that when your meat is on the grill just add a pinch of Sal Parrillera (Sea Salt in coarse grain) along with the charcoal, it will make your meat get a great flavor.<\/p>\n <\/p>\n <\/p>\n Prepare the grill, light the charcoal, cool the beers and we invite you try this tips at home.<\/p>\n","protected":false},"excerpt":{"rendered":" During this quarantine, we have all gone through different facets, from a change of look to being more spiritual or fit. There is one facet that we are sure most of you have experienced and that is as a cook, the networks have been flooded with Carlotas de Lim\u00f3n or Caf\u00e9 Dalgona. We want […]<\/p>\n","protected":false},"author":1,"featured_media":16035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\n