Carne Asada can be made with a few different cuts of meat- I prefer to use skirt, or flank steak. This is an uncomplicated, delicious recipe that is perfect for a casual dinner with friends and family!
Pittsburgh has been lacking in the Mexican food department- until recently. A few semi-authentic restaurants have popped up in the city. One of these eateries is Verde, in East Liberty. If you’re coming from the east, simply drive down Penn Avenue until you see a colossal lime-green building.
If you’re a regular reader of Pittsburgh Hot Plate, you know that I’m a huge fan of Mexican food. One of my favorite is Carne Asada- a flavorful, tender cut of meat that can be eaten plain or sliced thin and put in tacos or burritos.
I’ve always loved Mexican food. Growing up in San Diego, I was lucky to be exposed to so much authentic Mexican cuisine. Since moving to Pittsburgh several years ago, I was finding good Mexican food to be elusive. My sister told me about a restaurant she had found in Monroeville, El Campesino. She went on to tell me that this was the closest to good Mexican food that he had sampled since leaving the West Coast; I was ready to give it a try.
Chain Restaurants…what’s to say? I’ve never been a huge fan, but there are exceptions. Friday’s, for example is a decent place; the food is good, the service is above average, and the drinks aren’t bad. Don Pablo’s is another example- the food is good, and you usually know what you’re going to get, no matter which location you choose.