El corte mas suculento de la res. Sale de la parte de la caña de filete pegada al hueso y cercana a la parte trasera de la res.
wise-dining
"Gastronomy is the intellgent knowledge of whatever concerns man's nourishment." Brillat Savarin
Become a Fan
Recent Posts
Media
- Buena Mesa
« Cabeza de lomo de puerco | Main | Vinos a probar el Jueves Abril 30, 2009 »
Monday, 27 April 2009
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a01156f47a44c970c0115705613b3970b
Listed below are links to weblogs that reference Cabrería:
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
January 2012
Search
- Gusta.com
Gusta private restaurant page
Disclaimer
- All rights reserved, wise-dining 2008-2011.
Comments