Chavela and her meats

The Chavela meats It already has three restaurants, in Urdesa, Samborondón and Quito. We visit the one in La Piazza, at Km.1 of Vía Samborondón.

We did not sit on the mezzanine. It is much larger than it appears from its entrance. Its decoration is simple but warm and taking care of details. Wallpaper allusive to cuts and cattle, sky covered by floating pallet planks, and stone walls, make this grill, a restaurant and not a canchón.

It was completely full, and the service took a while, although it is worth admitting that at 14:30, when we sat down, we were hungrier and more impatient than usual. The service was very attentive and courteous. The first thing we noticed was the terrible mistake that many restaurants make in their wine price policy, an almost essential liquor to enjoy good meat, the half bottle of a fairly regular wine, with a value of less than $7.00 to the distributor, was on the menu for $22.00. It seems to me a blindness that drives away customers, or at least inhibits them from making one of the best pairings that exists.

we ordered a pigeon chest of 950 grams, for several people. The term of the cut, perfect, arrived as we requested, medium, bleeding. It is difficult to have a steakhouse in Ecuador, one of the Latin American countries with the worst cattle. We remember the name of this dish from one of the most famous barbecues in the city in recent decades, and the cut was really as expected, something lean, soft and with a good texture.

The chorizo ​​and chitterlings are recommended. Juicy and good flavor Well, the chef handles terms very well,

The restaurant has a typical barbecue menu, influenced by this type of Argentinean restaurant, chicken, chops, various cuts of meat, churrasco, sweetbreads, blood sausage, and the typical Neapolitan Milanese, which is a dish that has little of Neapolitan, being its Argentine origin, generated thanks to the Italian migration to the Río de la Plata.

For non-meat eaters there are a few options to choose from, such as cannelloni, gnocchi, salmon and scallops.

Chavela prices are moderate for Ecuador, considering how expensive and uncompetitive our country is. It has a good price-quality ratio.

However, it is painful to compare the quality of Ecuadorian meat and the prices of our barbecue menus with those of countries like Uruguay, which deliver a much better quality product at a similar cost, or Argentina twice as cheap, or our neighbor Colombia. , with costs at least 20% lower and better quality.

Our livestock is quite mediocre. There is very little variety of breeds, with the genetics basically dominating the Brahma, in addition to its low-tech breeding. However, considering the offer, Carnes de Chavela is a good choice. (EITHER)