"I started my meal with a Cuba Libre that was impressively strong, while my partner opted for a bottle of Presidente beer. For dinner, I chose the grilled entraña, which is referred to as churrasco here, paired with tostones. I requested it to be cooked medium, although I generally prefer it rarer. However, it arrived well done, a common occurrence, but I wasn't disappointed. The onions were seasoned with something other than lime juice, and the skirt steak had a citrusy flavor that I suspect came from a vinegar-based marinade. This might explain the distinct flavor profile that has puzzled many previous reviewers of El Conde.
My partner ordered the oxtail with red beans and white rice as her side dish. Even though she had half of her meal wrapped up to take home, she had no complaints about her dish.
We skipped dessert and drinks after dinner, as we were both quite full from our meals."
