We´re going with the chuletas de tercera again, a Chilean cabernet, lamb´s lettuce, avocado and onion salad, garlic bread. Apart from the spices, Chicago steak, roasted red pepper spice, orégano, garlic and a dash of cumin, our sauce starter is olive oil and Rioja graciano (somewhat of a shame I know, but the bottle didn´t seal properly, so I´m cooking with it, it´s seven days open. Anyway graciano is a pretty mundane grape, typically used for selling to other vinters abroad who need to give their red blends a kick).
The chuletas de tercera are called boneless country pork shoulder ribs. They are exactly the same as last week, and I KNOW they didn´t call them that then.
This post was edited on 1/18 at 6:00 pm