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Holsteins: the Temple of Fire and the Excellence of Meat in Mexico · Global Voices
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A waiter arrives at the table with a plate of short rib to wood, on a bed of rustic potato puree and roasted asparagus. Before that he has brought gyozas, fat regias, a pasta made at home and salad caprese with burrata. In the atmosphere the light music, the halls in half light and the excellent attention explain the success of this restaurant that, for the third year in a row was placed in the list 101 World Best Steaks. It is the Holsteins exp…
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