GRILLS AND SMOKES


ST LOUIS RIB FOR TAPPING New

PORK RIB (1,100 G.), COOKED FOR 16 HRS. FINISHED IN THE JOSPER, ACCOMPANIED BY A MARTAJADA SAUCE OF TOMATOES AND NOPAL


CUSTOMIZED OCTOPUS New

COOKED IN THE JOSPER (250 G.), ACCOMPANIED BY OLIVE MAYONNAISE AND RISO POTATO


SMOKED BRISKET

SMOKED FOR 12HRS, WITH SPICY BBQ (250g / 500g)


SMOKED RIB SHORT

SMOKED WITH SWEET SPICE RUB (330g / 1,100g)


BLACK RIBS BBQ

COOKED FOR 18 HRS, BBQ BLACK CHIPOTLE AND FRENCH POTATOES (750 g)


CHEMITA URBAN FILLET New

WITH MASHED POTATOES, GRAVY VALIENTE SAUCE AND CRISPY POTATOES (400g)


CENTER OF LOMO

(400g)


RIB EYE

(400g / 1000g)


CATTLE PROD

(400g / 1000g)


SKIRT STEAK

(300g / 1000g)


* THE GRAMMAGE OF THE PROTEIN IS BEFORE COOKING.
* RAW OR UNDERCOOKED PROTEIN INCREASES THE RISK OF POISONING IN SENSITIVE AND / OR ALLERGIC PEOPLE; ITS CONSUMPTION IS THE RESPONSIBILITY OF WHO REQUESTS IT.
* HIGH CHOICE, ONLY 5% OF US AND CANADA PRODUCTION CAN MEET THE REQUIREMENTS FOR THIS QUALITY AND SO GUARANTEE CUTS OF GREAT JUICE AND FLAVOR.
* THE GRAMMAGE INDICATED ON EACH PLATE INFORMS THE PORTION OF PROTEIN IT CONTAINS.


Sides


CORN COBS AL JOSPER

WITH ROASTED GARLIC AIOLI AND BRAVA SAUCE (3 Pcs)


CABBAGE SALAD

(150 g)


MACARONI

JOSPER GRATIN (150 g)


OVEN POTATO

(200 g)


GUACAMOLE