Nue Seattle

León, Spain, Day 3 of our culinary tour

Last night’s going to be hard to top.

We went to Bodega El Capricho, a low-key spot just outside the old town that’s all about beef, specifically chuleta de vaca vieja. These are older cows, around 8 to 10 years old versus the 18 to 24 months most of us are used to, which gives the meat a much deeper, more intense flavor.

Cooked hot and fast over charcoal, served properly rare.

Alongside that, veal sweetbreads, local white asparagus, and Cecina de León, León’s cured, air-dried beef that you see everywhere here (but this was the best) 

We went through about 4 kilos of meat. No regrets, but I’ll be feeling it today.

This is the kind of stuff we build these trips around. If you want to hear about or get the next one, get on our mailing list (sign up on our website)