by Ross Kingsley | Apr 13, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Beef is a global favorite, but steak terminology is anything but universal. Depending on where you dine, the same cut can go by completely different names. This is especially true across Spanish-speaking countries and Brazil, where culinary culture and butchering traditions vary significantly. Understanding what Ribeye, Sirloin, and Tenderloin are called locally can help you navigate menus more confidently when traveling through Spain and Latin America.
Let’s take a closer look at how these three classic cuts are known in Spain, Brazil, Argentina, Chile, and Mexico.
Ribeye: Rich, Marbled, and Many Names
The Ribeye is prized for its intense marbling and flavor, typically cut from the rib section. It can be boneless or served with the rib bone attached (then known as a cowboy or tomahawk steak in some markets).
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Spain: Known as “Entrecot” (from the French entre côte), especially when boneless. If the bone is attached, it might be called “chuletón”, which refers to a thick rib steak with the bone.
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Brazil: Called “Bife Ancho”. This cut is thick and boneless, often grilled at steakhouses. The ribeye with the bone is called “Costela”, which more broadly refers to rib cuts.
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Argentina: Also referred to as “Bife Ancho”, especially in steakhouses (parrillas). The boneless version is common, served thick with good marbling.
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Chile: Typically called “Lomo Vetado”. “Vetado” refers to the visible marbling (veins of fat) running through the cut.
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Mexico: Known as “Rib Eye” in many urban and upscale restaurants, especially when English steakhouse terminology is used. Traditional butchers may call it “Bife de Costilla” or “Entrecot”.
Sirloin: Leaner, Versatile, and Regionally Split
Sirloin can mean different things depending on butchery systems. In the U.S., it’s typically the rear back portion after the short loin. Across Latin America, however, it often encompasses several sub-cuts.
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Spain: Called “Solomillo de Cadera” or sometimes just “Cadera”, depending on the specific sub-region of the sirloin.
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Brazil: Known as “Alcatra”, which refers to the broader sirloin area and can include top sirloin. Another related term is “Contrafilé”, which sometimes overlaps with strip loin.
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Argentina: Often referred to as “Bife de Chorizo”, which is roughly equivalent to a top sirloin or strip loin in thickness and preparation. It’s one of the most popular cuts on an Argentine grill.
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Chile: Also uses “Lomo Liso”, meaning “smooth loin,” for sirloin cuts. It’s leaner than “Lomo Vetado” (Ribeye).
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Mexico: Commonly called “Sirloin”, especially in modern or American-influenced establishments. In more traditional butcheries, the term “Aguayón” or “Cuadril” might be used depending on the exact location on the rump.
Tenderloin: The Universal Favorite with Local Twists
The Tenderloin is the softest and most delicate of the three cuts. It comes from the muscle beneath the ribs, which gets minimal work and thus remains extremely tender.
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Spain: Universally called “Solomillo”. It’s considered premium and often served in medallion-style portions.
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Brazil: Known as “Filé Mignon”, a term also used in high-end restaurants across the country. It’s the most expensive cut in many steakhouses.
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Argentina: Also referred to as “Lomo”, typically grilled whole or sliced into medallions. It’s lean and seen as a luxurious choice.
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Chile: Uses the term “Filete” or “Lomo Fino”, with both referring to tenderloin steaks.
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Mexico: Commonly called “Filete” or “Filete Miñón”. Like elsewhere, it’s among the most expensive cuts on the menu.
Final Thoughts
While the Ribeye, Sirloin, and Tenderloin cuts may be biologically the same across countries, their names and serving traditions vary dramatically. In Spain and Latin America, cultural preferences and local butchering styles shape how each cut is named, prepared, and appreciated.
Whether you’re enjoying a “Bife Ancho” in Argentina, a “Solomillo” in Spain, or a “Lomo Vetado” in Chile, understanding these alternative names can make for a richer—and tastier—steak experience abroad.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 13, 2025 | WINES: UNCORKING THE MYSTERY
A Historic Wine Region
The Maipo Valley, at times referred to as the “Bordeaux of South America,” has been at the heart of Chilean winemaking since the 16th century. Spanish conquistadors first introduced viticulture to the region, but it was the 19th-century arrival of French grape varieties that truly shaped its modern identity. Wealthy Chilean families, inspired by Bordeaux’s great wines, imported Cabernet Sauvignon, Merlot, and Carmenère, planting them in the fertile soils of Maipo. The climate and terroir proved ideal for these varieties, and soon the valley became known for producing wines with remarkable depth, structure, and elegance.
This French influence remains a cornerstone of the region’s winemaking philosophy. In fact, one of the most prestigious collaborations in Chilean wine history happened here when Baron Philippe de Rothschild, the legendary Bordeaux winemaker behind Château Mouton Rothschild, partnered with Concha y Toro to create Almaviva, one of the country’s most sought-after wines. This partnership further cemented Maipo’s place on the world stage, proving that Chile could produce wines to rival Europe’s best.
The Terroir and Climate
Maipo’s geographical diversity plays a crucial role in its winemaking success. The valley is divided into three main subzones: Alto Maipo, Central Maipo, and Bajo Maipo. Alto Maipo, nestled in the foothills of the Andes, offers a high-altitude climate with cool nights that allow for slow grape ripening. This results in wines with firm tannins and elegant structure, particularly Cabernet Sauvignon. Central Maipo, home to many of the valley’s oldest vineyards, benefits from alluvial soils that enhance complexity and minerality. Bajo Maipo, at a lower elevation, has a warmer climate, producing riper, fruit-forward wines with softer tannins.
The Andes Mountains also provide a critical natural resource—meltwater, which irrigates the vineyards and contributes to the balance and purity of the wines. This combination of climate, soil, and water makes Maipo one of the best places in Chile for producing structured, age-worthy reds.
A Region Dominated by Red Wines
There’s no doubt that red wines dominate Maipo, accounting for over 90% of total production. Cabernet Sauvignon is the king of the region, consistently producing wines with deep color, blackcurrant and cherry notes, and layers of spice, tobacco, and cedar. Carmenère, Chile’s signature grape, also thrives here, delivering lush, peppery wines with smooth tannins. Merlot, Syrah, and Cabernet Franc add further variety to Maipo’s impressive portfolio, offering everything from full-bodied, structured wines to softer, fruit-forward styles.
While white wine production is limited, small amounts of Sauvignon Blanc and Chardonnay are cultivated in cooler pockets of the valley. These wines tend to be crisp, fresh, and aromatic, but Maipo’s reputation remains firmly rooted in its bold, expressive reds.
The Most Prominent Wineries
Maipo is home to some of Chile’s most prestigious wine brands. Concha y Toro, the country’s largest producer, is globally recognized, particularly for its flagship Don Melchor Cabernet Sauvignon. Santa Rita, founded in 1880, is known for its elegant Casa Real wines, while Cousiño Macul, one of the oldest family-run wineries in Chile, continues to produce top-tier reds. Viña Tarapacá, Errázuriz, and Haras de Pirque are also key players in maintaining the region’s stellar reputation.
The Baron Philippe de Rothschild winery, in partnership with Concha y Toro, created Almaviva, a Bordeaux-style blend that consistently ranks among Chile’s finest wines. This Franco-Chilean collaboration highlights the valley’s ability to produce world-class wines that blend Old World tradition with New World innovation.
Italy’s prominent Antinori Group also has a presence in Chile through its Haras de Pirque winery in the heart of the Maipo Valley. And boutique producers such as Perez Cruz are crafting small-batch, terroir-driven wines that reflect the valley’s diversity.
Maipo Valley’s Enduring Legacy
The Maipo Valley remains the beating heart of Chilean wine, blending centuries of tradition with modern winemaking techniques. Whether it’s a structured Cabernet Sauvignon from Alto Maipo or a silky Carmenère from the valley floor, the wines of this region tell the story of Chile’s rich viticultural heritage. With established names and rising stars continuing to push the boundaries, Maipo’s wines will undoubtedly remain a favorite among collectors and casual drinkers alike.
Image Credit: https://haraswines.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 13, 2025 | LIQUORS: LIFT YOUR SPIRITS
Absinthe and Pastis are two of the world’s most iconic anise-flavored spirits, both celebrated for their cloudy appearance when mixed with water and their place in European drinking culture. Despite similarities, they are quite different in origin, composition, alcohol strength, preparation, and cultural associations. Understanding the distinctions between them offers not only a better appreciation, but also a deeper look into the evolution of European drinking traditions over the last two centuries.
Absinthe predates Pastis by nearly a hundred years and is often associated with bohemian life in late 19th-century Europe. It was famously favored by artists and writers such as Vincent van Gogh, Henri de Toulouse-Lautrec, Oscar Wilde, and Ernest Hemingway. With its vivid green color and nickname “la fée verte” (the green fairy), Absinthe became a symbol of creative expression and rebellion. Its key ingredients are a mix of botanicals, including green anise, sweet fennel, and most importantly, wormwood (Artemisia absinthium). Wormwood contains a chemical compound called thujone, which was once believed to be psychoactive and even hallucinogenic.
These fears contributed to Absinthe’s widespread ban in the early 1900s across Europe and the United States. For decades, it was accused of causing madness, violence, and moral decay. Modern science has since debunked these claims, showing that thujone is present only in trace amounts and not dangerous at typical levels of consumption. In recent years, Absinthe has made a legal comeback in most countries, though its mystique remains firmly intact. Today’s Absinthes generally range from 45% to 74% alcohol by volume, putting them firmly among the strongest spirits available.
Pastis, by contrast, was developed in France during the 1930s as a legal and safer-tasting alternative to Absinthe. With Absinthe outlawed, there remained a strong public demand for anise-based drinks, especially in southern France. Paul Ricard is credited with popularizing Pastis, which quickly became a staple in bars and cafés across the country. Pastis is made with star anise and licorice root, along with other aromatic herbs and spices. Unlike Absinthe, it does not contain wormwood or thujone. Its flavor is sweeter, rounder, and less bitter, which helped make it more broadly appealing. The alcohol content of Pastis typically falls between 40% and 45% ABV.
How the two drinks are served also reflects their different traditions. Absinthe has a ritualistic method of preparation: a sugar cube is placed on a slotted spoon resting over a glass of Absinthe, and cold water is slowly dripped over the sugar to dissolve it. This process dilutes the strong alcohol while creating the louche effect—an opalescent cloudiness caused by the precipitation of essential oils. Pastis also turns cloudy when mixed with water, but the preparation is simpler and more casual: five parts cold water to one part Pastis, stirred or poured directly into a glass with ice. No sugar or ceremony is needed.
Culturally, Absinthe is linked to the smoky cafés of Montmartre and the avant-garde circles of Paris and beyond. It evokes a time of artistic upheaval and decadent experimentation. Pastis, on the other hand, is the drink of warm Mediterranean afternoons in Provence or Marseille. It is an everyday aperitif, sipped slowly while playing pétanque or enjoying a shaded terrace.
In essence, Absinthe and Pastis are two different answers to the same question: how to enjoy the bold, aromatic flavor of anise. One is steeped in controversy and complexity; the other in sun-drenched simplicity. While they may look similar in the glass, especially after water is added, their stories, ingredients, strength, and cultural resonance couldn’t be more different. Whether you prefer the historic allure of Absinthe or the easygoing charm of Pastis, both offer a uniquely satisfying glimpse into European drinking heritage.
Image Credit: https://wikipedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 13, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Albariño is a white grape variety native to the northwestern region of the Iberian Peninsula, primarily grown in Spain’s Rías Baixas (Galicia) and northern Portugal, where it’s known as Alvarinho. It’s best known for producing crisp, aromatic white wines with high acidity and vibrant citrus and stone fruit flavors, often with a touch of salinity that reflects its coastal origins.
In terms of style, Albariño is frequently compared to Sauvignon Blanc, though they differ in key ways: while both are fresh and zesty, Albariño tends to be slightly fuller-bodied and less overtly grassy or herbal than Sauvignon Blanc, leaning more toward stone fruits like peach and apricot than Sauvignon’s hallmark gooseberry and green pepper notes.
One of the defining traits of Albariño is its bright acidity, which makes it a natural companion to seafood—especially shellfish like oysters, clams, and scallops. This is no coincidence, given that it hails from a region where seafood dominates the local cuisine. Wines made from Albariño are usually fermented in stainless steel to preserve freshness and clarity of fruit, though a few producers experiment with lees aging or barrel fermentation to add depth and texture.
Albariño is generally bottled young and meant to be enjoyed within a few years of vintage. However, some high-quality examples show surprising aging potential, developing more complex, nutty characteristics over time. Still, for most consumers, Albariño is best appreciated for its freshness and straightforward appeal.
In contrast to Sauvignon Blanc—one of the world’s most widely planted white grape varieties—Albariño remains relatively niche on the global market, though its popularity has been growing. It offers a great alternative for white wine drinkers who enjoy crisp, food-friendly wines but are looking for something a little different. Its rise has been helped by sommeliers and wine bars looking to diversify their white wine lists beyond the usual suspects like Chardonnay, Pinot Grigio, and Sauvignon Blanc.
Price-wise, Albariño typically offers good value. Even top-tier bottles from Rías Baixas are often more affordable than similarly rated wines from more established regions. Consumers will often find bottles that punch way above their weight in terms of quality.
In summary, Albariño is a bright, refreshing white wine that stands out for its crisp acidity, clean fruit profile, and maritime character. If you enjoy Sauvignon Blanc but want something a touch rounder and more peach-driven—with less of the green or herbal edge—Albariño is worth exploring. It’s an ideal summer wine, a perfect match for seafood, and an easy way to broaden your white wine palate.
Image Credit: https://wikipedia.org
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 13, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
I recently returned from a week in New York, the amazing city I once lived and worked in. While much has changed, one thing in particular has spiraled completely out of control—tipping culture. I’ve always understood and respected the principle behind tipping: rewarding good service, boosting morale, and providing a financial cushion for those in underpaid roles. But what one encounters now goes way beyond reasonable appreciation—it felt more like a compulsory tax disguised as generosity.
Everywhere I went—from sit-down restaurants to coffee counters to takeout spots—there was an automatic expectation of a 20% (or more) tip. No nuance. No evaluation of service. Just an unspoken rule that anything less than 20% was somehow insulting. And it wasn’t just the diners and staff perpetuating it; it’s the business model itself. Restaurant owners have effectively shifted the responsibility of paying their staff from themselves to us, the guests.
Let me be clear—I’m not against tipping when it makes sense. A waiter who’s attentive and knowledgeable, a bartender who remembers your preferences, or a delivery person braving the cold to bring your dinner—yes, they deserve something extra. But the current system doesn’t really encourage better service. It simply pressures everyone to tip, regardless of how good or bad the experience was. It’s not a reward anymore; it’s a given.
What’s worse is that many restaurants now calculate suggested tips based on the post-tax total, which is quietly manipulative. And kiosks—those ever-present touchscreen payment terminals—flash 20%, 25%, and 30% suggestions without even giving a “no tip” option unless you go hunting for it. The psychological pressure is undeniable, especially when the person serving you is standing right there, watching.
Even more alarming is the growing push to make tips tax-exempt, which is gaining support under the claim that it helps workers keep more of their earnings. But all this will do is make the system more entrenched and less accountable. Instead of reforming the wage structure, it simply cements an already flawed workaround. Tips are meant to be optional and performance-based. Making them tax-free turns them into a protected income stream—one that businesses can continue to exploit without improving base pay or employment conditions.
In the end, this culture doesn’t actually elevate service standards. If anything, it discourages staff from going the extra mile, since the tip is expected no matter what. There’s no real incentive to exceed expectations because gratuity has become guaranteed.
As someone who’s in the hospitality business, I understand the grind and dedication it requires to succeed. And I know how important tips are. But the system should support workers through fair wages, not guilt-driven donations from customers. If businesses can’t pay livable wages without relying on tips, maybe they shouldn’t be in business at all.
What do you think? Let us know … ?
Image Credit: https://www.churrascophuket.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
