2 Comments

  1. Sue Sharpe (@suesharpe1)
    June 25, 2015 @ 6:40 pm

    This post brought back fond memories of Argentinian steak houses – where (strangely enough) the jacket spud always came in foil (must have a history)
    I wonder if they (El Churrasco) will switch to Spanish Aberdeen Angus beef – now that they are being bred on the mainland?
    Sue Sharpe (@suesharpe1) recently posted…Stone Free (A Plum Jam Recipe)My Profile

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    • Gran Canaria Local
      June 25, 2015 @ 11:03 pm

      Hmm, we understand why they’re cooked in foil. But, unless they’re bulk prepared for a busy night at El Churrasco, we don’t comprehend why they’re served in aluminium. That’s an interesting question. We’re sure the owner Mario Gil’s watching developments on that front closely.

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