Reef Club/Blue XT Sea review
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Lawman:
Now that's something I can agree with!
Senor! Una mas Leon Negra aqui, por favor! Y una mas cervesa para mi amigo!
And that's just about all the Spanish I know... ;^)
diver88
Contributor
well said,thats what i was trying to point out, although the france statement was not well thought out, neither was the personal attack.
while on the subject of beef, i was pleasantly suprized with the steak and sopa de lima i got at Johnny's gallo blanco, anybody ever eaten there? let me say in advance if others have tried and dont like the food there its ok, but it was really good saturday night two weeks ago. and yes Lawman i was having a few last night
hope all are well,
diver88
diver88:
thats what i was trying to point out, although the france statement was not well thought out, neither was the personal attack.
while on the subject of beef, i was pleasantly suprized with the steak and sopa de lima i got at Johnny's gallo blanco, anybody ever eaten there? let me say in advance if others have tried and dont like the food there its ok, but it was really good saturday night two weeks ago. and yes Lawman i was having a few last night
hope all are well,
I've eaten there once and IMO the food was very good. Not great, like it was when that place was Santiago's (pinwheel mahi-mahi steaks with embedded shrimp...), but well worth the trip. The new owner sat and talked with us for a while, bought us a round of Xtabentun. Nice evening.
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Well, to explain that one....gcawad:Spoken as a true Texan.
As I recall my schooling on this, the Channel Islands breeds were developed mostly for dairy produce - Jersys, Gurnseys, Holstiens, etc; the UK breeds were developed more for beef eaters - Hereford, Aberdeen-Angus, Shorthorn for both, as the more popular breeds imported to the US, while the one French breed that I know - Charlais, was developed more as a draft animal, not much fat layering like the British herds.
After the US Civil War, we had all the mangy Longhorns running wild in Texas descended from Spanish stock, and while edible - just barely, so my ancestors started using the Hereford, Aberdeen-Angus, Shorthorn breeds to breed some marbling into the meat of the Texas herds and across the West. This produced better tasting beef and worked well until obesity, heart disease, etc started to become so common in the US.
Then in the 20th century, with our fatter herds and developed feeding programs, we found we needed to cut back on the excess adipose ratios in our herds. The King Ranch used Shorthorn & Indian Brahmas to produce their cherry red Santa Gertrudus, but most of us started using the Channel Island dairy breeds and the French Charlais to breed in reduced fat. Been a lot of changes in Texas cattle since the Spanish first turned some loose.
OK, back to your popcorn. Thank-you. 
gcawad:
In no particular order:
French Quarter
Prima
Le Chef
FYI- we were disappointed in the prime rib at French Quarter. I've always been led to believe that beef in Mexico will almost always be disappointing, so far I have had no experience contrary to that belief......
I LOVED Le Chef, thanks to Christi for that tip. Although I didn't order the beef, I would trust them to prepare it as well as anybody on the island if I had ordered it. (from the "too much information" dept. I can say that although I was sick with a bug before going to Le Chef, and unfortunately later that evening had the opportunity to "see" my meal again, I would not hesitate to go back and order the same dish. In my book, there is no higher compliment than that )
I LOVED Le Chef, thanks to Christi for that tip. Although I didn't order the beef, I would trust them to prepare it as well as anybody on the island if I had ordered it. (from the "too much information" dept. I can say that although I was sick with a bug before going to Le Chef, and unfortunately later that evening had the opportunity to "see" my meal again, I would not hesitate to go back and order the same dish. In my book, there is no higher compliment than that
)
jayjoans:FYI- we were disappointed in the prime rib at French Quarter. I've always been led to believe that beef in Mexico will almost always be disappointing, so far I have had no experience contrary to that belief......
I LOVED Le Chef, thanks to Christi for that tip. Although I didn't order the beef, I would trust them to prepare it as well as anybody on the island if I had ordered it. (from the "too much information" dept. I can say that although I was sick with a bug before going to Le Chef, and unfortunately later that evening had the opportunity to "see" my meal again, I would not hesitate to go back and order the same dish. In my book, there is no higher compliment than that
I tasted someone's steak at Le Chef last week and it was out of this world! Cooked to perfection! I'm not 100% if he always has steaks on the menu or if it was a special...I'll have to confirm that.
In all fairness, I have only eaten the filet at French Quarter and it's been quite awhile...because it's way out of my budget anymore
All three that I mentioned actually import their beef...it's either Canadian Angus or USDA. Especias has a pretty decent filet, and very reasonably priced...but it's not imported beef.
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