Wednesday, September 24, 2008
Foods / Restaurants Costillas: Pure Chewy Satisfaction, or Diabolical Trick?
Posted by Nicki Wood on Wed, Sep 24, 2008 at 1:00 PM
I’m ridiculously interested in the minutiae of butchery, so I was disproportionately thrilled to find costillas on the menu at Las Maracas, a newish Mexican place in Belle Meade Plaza.
Costillas are cut across the short part of beef ribs, resulting in a very chewy steak-looking cut punctuated by bones. Cook it a long time, and you’ve got some seriously flavorful, tender meat.
With one exception: there’s still a chewy bit of connective tissue around the bone. Now some people love these toothsome bits—usually the same people who like beef tendon in their pho—and some loathe them. Chewy meat: what’s your position?
If you just love costillas, or want to try cooking your own, you can buy the cut at the butcher in the back of the supermercado next to La Hacienda (we call it the Hacienda Tienda) on Nolensville Road.
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