MARTINEZ BY LX GRILL: Wanted: tough opponents for matured, knock-out steak

So, ever wonder what this whole “matured meat” thing was about and ever thought it was just another way of those damned hipsters to just upscale a bloody simple piece of meat? Well, the hipster part you got right, but we’d bet you a bottle of good red wine from the Dão that even blindfolded…

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LET’S COOK IT: Tripe with chickpeas and chorizo

This is a recipe that all started a few weeks ago when visiting the tapas bar Sr. Guilho and had a delicious “callos”, a tripe stew cooked with chickpeas and chorizo, rich with smokey tones from the tender chorizo and pimenton. It tasted more or less the way it did when I had it in Spain…