Filets

Has anyone purchased Tenderloin Filets in Rocky Point?

Now I'm going to hijack my thread before I post it....Is Reggies still operating?

Yes, we got day old donuts from there last week. Looked like 4 or 5 burros in the cabinet.

I've bought really good beef tenderloin filets at Su Karne (across the street from La Curva). Vacuum packed and in the refrigerator case to the right in the store. Hit or miss on availability at times.

to see what a ripoff most RP taco places are check out the menu from Jass light in Hermosillo. Maybe the best and great prices http://www.jaaslight.com.mx/menu.html

https://www.facebook.com/media/set/?set=a.210198225691859.61578.139334696111546&type=1
Jack if you are coming via Nogales sometime stop at Los Pioneros in Caborca......the real deal

http://www.vivacaborca.com/espanol/negocios/restaurantes/carneasada.html. The mission tour is a good reason to go...very spiritual and the best gift shop for art in Caborca


http://www.streetgourmetla.com/2010/09/for-unlawful-carne-asada-knowledge.html

For a education on Carna

Try the meat butcher shop across (diagonally) the intersection from the mail Telcel building. I have bought meat in there for years and the filets they custom cut to your specs. I also have them do ground round for hamburger meat. Only one time was I disappointed with meat from there. Bought some ribeyes and they were a little tough

Thanks, Wendell. The first rib eyes I bought at that place were wonderful. The last two times they were quite tough.

Might try the filets, though. Normally the only way to make them tough is to grill them for a few hours.

Sams has NY steaks that are about 1 in. thick. Everything else was thin cut Mexacan style.

GV Jack said:

Now I'm going to hijack my thread before I post it....Is Reggies still operating?

Yes Reggies is still there. They no longer fill the case with Burritos. Recently late morning you might find Carne, Brochette, and Bean. Might have others early in the day. They will make you one fresh if you ask, takes a few minutes. A little inconvenient to wait maybe, but they are hotter this way. They might ask YOU to park out back so as to not ruin their reputation.

I've bought whole tenderloins from the Cedasa on Sinaloa and Ocampo a number of times before. The place is now called Carneceria Sonorese but they still carry Cedasa products. They'll cut anything you want as they just bring in entire half cows. Last time I bought tenderloin was a couple of years ago, but I got some absolutely beautiful NY strips there last month.

I bought some filets there and cooked them up tonight for a couple dear friends.

They were pretty good. They were out of the freezer to the right when you come in.

Of curse when you put my Brandy Mushroom Sauce on them it helps.

Spill the recipe, Jack.........

I don't know Chari....It's pretty complicated and is worth thousands of dollars....

Okay, you talked me into it.

I use McMormicks Mushroom Sauce (Dry) for the base. Make per directions.
In a separate pan saute mushrooms in butter. After they start to soften pour in the brandy.
Cook the brandy down for a few minutes and light with a fire stick. Shift the pan around making sure
everyone goes OOHHH & AAAHHHH. Cook it down until about half gone and add the sauce to the pan.
Let that cook so all the flavors blend for a few minutes and spoon over the steak.

Don't ask for measurements I don't use them.

Bon Apetit!!!!

I don't either, Jack. I can handle this......

He forgot the part where you set the roll of paper towels on fire with the flaming brandy.

Are you saying now the RP Bomberos know about the GV Desperado?

Paper towels? That's childsplay. I like pot holders......LOL!