By Miguel Camacho F. To talk about Outback Steakhouse is to talk about a place that beyond its identity as a steak restaurant has consolidated in the preferences of the local residents and visitors alike.
This is by no means a coincidence. The positioning of the restaurant among the top eateries of town is owed to the constant work and the intense display of creativity by the management. It is not uncommon to find new dishes on the menu, or, as it happened the last time we dined there, dishes which are not yet part of the regular menu but are offered as specials.
Such is the case of the new clam chowder, and the vacio and arrachera grill, which includes a sensational provoleta cheese, one of the most recent novelties in Outback’s menu.
It was impossible to resist to such appetizing dishes, so our dining experience began with the clam chowder, a smooth cream of delicate flavor, accented by small bits of clam, which affirms the idea of the dish. Then came what I think is bound to become the star of the menu, a huge grill for two. Grill is with no doubt a universal concept that symbolizes the friendliness of good times together, the sharing of the good things of life. And Outback Steakhouse Parrillada is just that: a great dish to be shared, to be savored in good company. It is a colorful platter that includes grilled vacio steak and arrachera, as well as provoleta cheese, whose flavor joins that of the soft, tender cuts of meat, grilled to perfection, served on a bed of onions and peppers. The parrillada comes with side dishes of guacamole, red tomato sauce and chimichurri, as well as fresh made corn tortillas. A true feast, ideal for big appetites like mine.
Monday to Wednesday, Outback serves an executive menu, consisting of a selection of five main courses to choose from, soup or salad, with soda or beer for a fix price. Also Monday to Thrusday, there is the Outbacker Menu, which also consists of your choice of main course from the list, soup or salad and soda or beer, for a lower price than that of the executive menu.
Outback is open from 1:30 to 11:00 p.m. except on Sundays when they open at 1:00 p.m. It is located on Avenida Medina Ascencio across from Christine Club, Tels. 225 4906, 225 4908, 225 4911
It is not uncommon to find new dishes on the menu, or, as it happened the last time we dined there, dishes which are not yet part of the regular menu but are offered as specials.
Then came what I think is bound to become the star of the menu, a huge grill for two. Grill is with no doubt a universal concept that symbolizes the friendliness of good times together, the sharing of the good things of life. And Outback Steakhouse Parrillada is just that: a great dish to be shared, to be savored in good company. It is a colorful platter that includes grilled vacio steak and arrachera, as well as provoleta cheese, whose flavor joins that of the soft, tender cuts of meat, grilled to perfection, served on a bed of onions and peppers. The parrillada comes with side dishes of guacamole, red tomato sauce and chimichurri, as well as fresh made corn tortillas. A true feast, ideal for big appetites like mine.