Priscilla Posted November 7, 2015 Report Share Posted November 7, 2015 Does anyone know a restaurant in Guadalajara that serves good American-style steaks? Thanks! Link to comment Share on other sites More sharing options...
maxx Posted November 7, 2015 Report Share Posted November 7, 2015 Why not go to Brunos in Ajijic (it doesn't get any better) Link to comment Share on other sites More sharing options...
tomgates Posted November 7, 2015 Report Share Posted November 7, 2015 Perhaps the OP lives in Guadalajara! As to the original question, I have had mixed success. There is an Outback Steakhouse in Galerias Mall but I haven't eaten there. Best advise I can offer is to buy steaks at Costco, the original one in Galerias. All their ribeye and NY's are USDA choice. If you go on weekends they bring out the prime grade and often they will have several cowboy cut prime Ribeyes about 2-3" thick. Link to comment Share on other sites More sharing options...
slainte39 Posted November 7, 2015 Report Share Posted November 7, 2015 Does anyone know a restaurant in Guadalajara that serves good American-style steaks? Thanks! Most of the good "steak houses" in Guad. are Argentine style, but they are good, Don't know any good American style (whatever that is), like Ruth's Chris, Don Shula or a Morton's. There is a Sirloin Stockade......ughhh!! Recommend.....La Matera, La Vaca Argentina, La Estancia Gaucha, El Fogon del Pibe, to name a few and there are many,many others. Link to comment Share on other sites More sharing options...
tomgates Posted November 7, 2015 Report Share Posted November 7, 2015 La Vaca is highly rated on TripAdvisor. Link to comment Share on other sites More sharing options...
slainte39 Posted November 7, 2015 Report Share Posted November 7, 2015 La Vaca is highly rated on TripAdvisor. That's my favorite of the ones I recommended and they have about a half dozen locations in Guad. Another one I forgot to mention was Almacen del Bife in Plaza Andares, which is really good, and a favorite of some of my famiy. Link to comment Share on other sites More sharing options...
Natasha Posted November 8, 2015 Report Share Posted November 8, 2015 We went to Outback twice -- our first and last visit! Portion skimpy, price high, and service mediocre. As for Sirloin Stockade -- we love it (downtown our favorite), but not for steak -- for the never-ending and always fresh selection at the salad bar, all manner of options for your main course, and far-too-good desserts! Link to comment Share on other sites More sharing options...
bdlngton Posted November 8, 2015 Report Share Posted November 8, 2015 We went to Outback twice -- our first and last visit! Portion skimpy, price high, and service mediocre. As for Sirloin Stockade -- we love it (downtown our favorite), but not for steak -- for the never-ending and always fresh selection at the salad bar, all manner of options for your main course, and far-too-good desserts! I think Sirloin Stockade's corn bread is delicious!! The best I've had here in Mexico. Link to comment Share on other sites More sharing options...
Al Berca Posted November 8, 2015 Report Share Posted November 8, 2015 Another vote for Sirloin Stockade's wonderful buffet. Everytime I go to either Costco, I know where an affordable, delicious lunch is waiting for me. Link to comment Share on other sites More sharing options...
Travis Posted November 8, 2015 Report Share Posted November 8, 2015 I've eaten at the La Vaca Argentina at Andares and it was good, though a bit spendy compared to local places. It's a more upscale experience in all ways. Not fancy though. Here's their website: http://www.lavaca-argentina.com In a thousand years it never would have occurred to me to stop in at a place called "Sirloin Stockade", but now maybe I will. Thanks for the tip. Link to comment Share on other sites More sharing options...
slainte39 Posted November 8, 2015 Report Share Posted November 8, 2015 Maybe they should change their name to Salad Bar, Dessert, Corn Bread, Buffet Stockade as everything recommended is not what the OP asked about. I only mentioned it because their name "Sirloin" is a misnomer for anyone looking for a good steak. Link to comment Share on other sites More sharing options...
Yo1 Posted November 8, 2015 Report Share Posted November 8, 2015 We could help you better if you define "American" style. If by "American" style steak do you mean steak cooked on a grill or BBQ'd on hickory charcoal? Outback cooks their steak on a flat grill. Haven't seen or tasted a steak cooked on hickory in Mexico. If you mean an American cut of meat, you will find steak here at Lakeside with traditional cuts. I find the steak in Mexico superior to anything in the US because of the use of mesquite charcoal and US beef. Link to comment Share on other sites More sharing options...
El Saltos Posted November 8, 2015 Report Share Posted November 8, 2015 La Matera on Av. Mexico. Link to comment Share on other sites More sharing options...
slainte39 Posted November 8, 2015 Report Share Posted November 8, 2015 Ricardo who operates Ajijic Tango worked and was associated with La Matera for many years.....hence the similarity. Link to comment Share on other sites More sharing options...
suegarn Posted November 8, 2015 Report Share Posted November 8, 2015 Is Sirloin Stockade within walking distance of the Galerias Mall? And if so, how far is it? Link to comment Share on other sites More sharing options...
cbviajero Posted November 8, 2015 Report Share Posted November 8, 2015 I would take a pass on the Sirloin Stockade,went there once... Link to comment Share on other sites More sharing options...
bmh Posted November 8, 2015 Report Share Posted November 8, 2015 I would pass on the Matera. It is very popular with the young and business people but the steaks are not that great. Link to comment Share on other sites More sharing options...
Jim Bowie Posted November 8, 2015 Report Share Posted November 8, 2015 I find the steak in Mexico superior to anything in the US because of the use of mesquite charcoal and US beef. Obviously you have not eaten much in Texas. Link to comment Share on other sites More sharing options...
Jim Bowie Posted November 8, 2015 Report Share Posted November 8, 2015 I would take a pass on the Sirloin Stockade,went there once... The problem I have with "serve yourself" is that you need to wash your hands after using their serving tools (assuming it hasn't fallen into the food itself). If you have been in Men's restrooms(my wife says it is the same in Women's) and see people leave after doing their "thing" and not washing their hands, you would take my suggestion to heart. Link to comment Share on other sites More sharing options...
Al Berca Posted November 8, 2015 Report Share Posted November 8, 2015 Sirloin Stockade, with spotless rest rooms and clean serving utensils, is directly across the highway from Plaza Galerias, Suegarn. Link to comment Share on other sites More sharing options...
CHILLIN Posted November 8, 2015 Report Share Posted November 8, 2015 An American style steak means to me "dry aged". It is usually done by steakhouses in their own temperature and humidity controlled meat lockers. There are also some specialty butchers online which sell them too. I don't believe anyone offers a dry aged steak in Guadalajara, but I would be more than happy to be proven wrong! It is a lot of work to make your own, but well worth it. Link to comment Share on other sites More sharing options...
skurvish Posted November 8, 2015 Report Share Posted November 8, 2015 An American style steak means to me "dry aged". It is usually done by steakhouses in their own temperature and humidity controlled meat lockers. There are also some specialty butchers online which sell them too. I don't believe anyone offers a dry aged steak in Guadalajara, but I would be more than happy to be proven wrong! It is a lot of work to make your own, but well worth it. I dry age my own steak here, it is relatively easy. You can get special plastic bags (don't use foodsaver bags) from drybagsteak.com then you buy a full roast at costco, bag it and vacuum seal it, then leave it in your fridge for 21 or more days (21 days seems perfect for a rib roast). Trim and cut into steaks. I then vacuum seal the steaks with my foodsaver and freeze. Note, due to the reduced moisture of a dry aged steak, when you BBQ them you need to sear and then move over to the cool side to allow the steak to warm, otherwise they dry right out. Link to comment Share on other sites More sharing options...
cbviajero Posted November 8, 2015 Report Share Posted November 8, 2015 The problem with Mexican beef is that is too lean,lacks marbling.iMO. Link to comment Share on other sites More sharing options...
daisy2013 Posted November 9, 2015 Report Share Posted November 9, 2015 Yes it is walking distance from the mall Link to comment Share on other sites More sharing options...
CHILLIN Posted November 9, 2015 Report Share Posted November 9, 2015 Yes - Skurvish is on to the secret. I would recommend aging 40 days for Mexican Ditch Vaca, and also a mechanical tenderiser for the cut steaks, which you would never spot upon serving. This was upon the advice from a local professional chef. He also recommends Mexican Angus over Ditch Vaca. The aging part is pretty easy, but trimming off all the "bark" after it is cured takes time and money (the finished product is about 30% lighter than the starting weight). Also, I have learned, that if you are trying a standing rib roast, prime rib roast, or ribeye, you want the bone in while aging. It gives better flavor. It is better though to get the butcher to cut the bones out with the bandsaw, leaving lots of meat (dry aged ribs are unbelievably good), then saw the chine (backbone) off, then tie the bone with twine to the roast for aging. Local Chapala Mexican beef is never going to be loaded with gobs of fat, pharmaceuticals, and chemicals. That is a good thing. To make it tender and tasty, well that's a whole different matter. Luckily, it is very inexpensive compared to U.S.D.A. or Canadian prime cuts. Link to comment Share on other sites More sharing options...
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