More than 150 gastronomic experiences
The Mesón As de Tablas intends to attack again with the specialty of the menu and bring to the island another national recognition.
"A cachopo are two beef steaks stuffed and breaded" explains Víctor Sánchez, co-owner of the Mesón As de Tablas, "you can use ingredients such as traditional ham and cheese, or vary and use goats, gergoils, caramelized onion, sobrasada... a good product can be part of the best cachopo."
The secret that in 2019 made Mesón As de Tablas almost champion of Spain was his battering technique. In addition, as chef Juan Luis Cimadevilla says, "after frying the cachopo at 160 degrees in sunflower oil for eight minutes, it is placed on a tray so that it does not open".
"You can use ingredients like traditional ham and cheese, or vary and use goats, geyses, caramelized onions..."
