2014 Great Baltimore Meat Up Challenge [Pictures]
Enter b's second carnivorous challenge -- if you dare.
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Huarache( Colby Ware / BALTIMORE SUN / April 21, 2014 )
Executive chef Gerardo Gonzalez (above left) and sous chef Juan Carlos Hernandez (above right) took a more subtle approach to their meat dish, creating a ribeye tapas dish that didn't disappoint.
"We try to mix styles. This one is Mexican cuisine with a bit of Spanish and Italian, and we mix it with a little bit of everything to make this dish," Gonzalez said.
The entree consists of two portions of hand-trimmed ribeye topped with black beans, lettuce, onions, sour cream, avocado, tomato, roasted tomato sauce and shaven manchego, all on a corn tortilla.
And while it's only one meat, it's more than enough. The hand-trimmed ribeye was a hearty portion, and cooked just right. The toppings were a perfect balance to the meat and the avocado ... well I'm still thinking about the avocado. The portions went beyond a typical tapas dish.
It's a perfect dish to split for two. -- Cassidy Sterling