EL CHULETÓN MÁS BARATO de Madrid [Cuesta 22€]

Hi everyone, I'm Pablo Cazali from Escenando con Pablo and the only thing that's been in my life is hunger. Today I have a new visitor. Look how the channel has grown. Here I am with a Ferrari, a great person. Here we are with Kike Urdiales, a number one. He has a channel about finance, entrepreneurship and also super sports. He wrote to me to see us and recently he posted on his social media a video in which he reacted to the friend driving this Ferrari 488 GTB. How are you? Very well, here delighted to be on your channel, to have made you enjoy, to bring a Ferrari, which is an experience that everyone has to have. Without a doubt. And that you have enjoyed. Yes, yes, yes, it has been very, very cool. And now it's time for the good, because you told me that you had not had breakfast, right? No. Well, I tell you, we are in Coveña and we have come to a restaurant in which I have not come for three years. And I tell you, I recorded a video here on the channel, which is the most seen, it has a million and a bit of visits. And here is the cheapest chuletón in Madrid. At the time it cost 20 euros. I have called, without saying who I am, to ask the current price and I think it is 22 euros and it is around almost a kilo, it is 800-900 grams, with which the kilo is like 300. And I said, we are going to relive this, to get a good chuletón. The good thing is that today you are here, you can order whatever you want, everything, whatever, seafood, whatever you want. And let's enjoy the beautiful things. I think that from here you say, look, I want to take the Ferrari and run home, to take a nap, because it will be necessary. Well, sure, if it is going to run less on the way back because of the weight of the gut. Yes, yes, yes. But hey, thank you very much. With the gasoline that we have spent. Well, to comment, that in addition to this food, which we are going to be together, commenting a little on what we think, our most sincere impressions. That you know that an interview has been made on his channel, in which we have been talking a little about entrepreneurship and others, right? Correct. Asking Pablo some questions, I want to know his side, more businessman and get it out. And the subject of the car, how we have lived it. Yes, yes, absolutely. Well, I do it as a spoiler, which has been a flipada. I have had it like a child, smile, ear to ear, moments of adrenaline, others of fear, nothing, it drives very well. And above all, the fun has been, man, when we had to go down the streets, how people turned, huh? Yes, yes, yes. It seemed like, it sounds like an egg, it is very egg. You have to see it on his channel too, which was published a week ago, as I told you. And nothing, man, let's see what's in the letter, I'm going to ask a lot, right? Great. Well, let's get to the top, if they let us. Well, nothing, we leave this little house and go to the restaurant. We are already here, inside the Asador de Comeña. What do you think? Jolín, for the moment, super good. We are very cool. Yes, yes, yes. I'm about to order a fried egg, put it on the hood and let it cook. Yes, the egg is very fresh, I almost didn't even remember. In fact, I would swear it was the other time, I was sitting on the lower floor and I saw a little window, a dining room on the upper floor, which is where we are. Hey, it's very classic, man, it looks like a grandmother's house, doesn't it? Well, yes. Tell me about coming back here. Yes, because I would say that I almost forgot, I have a furniture and chairs of this type, huh? Yes, yes, yes. Of this, of wicker. Yes, yes, yes, totally. Well, all the tables are dressed, with their tablecloths, their covers. And one thing that is cool is that as soon as you sit down, you can start eating, because you have the torresnitos here, here a little bit of the olives, the pickles, the bread, fundamental. And nothing, good feeling for the moment, right? For the moment, good. I see it very traditional and very good. This is very, very big. Well, to comment on one thing, as I said in the intro, here we have been warned that a video was coming, nothing like that, nor have they hired me, but it has been that we just entered, man, Pablo, how are you? And then Pepe has come up, who is the chef, and they are telling us ... I want to give my opinion on the video. Well, I dedicate myself to entrepreneurship, and I have seen something today that has really moved me, with all this of the networks, that I see that there is a lot of falseness. I just started. The owner of the restaurant has uploaded, he has told his personal story, he has thanked Pablo, and he has said that thanks to him, since he came, he has had it. And I hear it from outside, that I just met Pablo today, I applaud him, because he has to feel the chest that does not fit inside, so ... Yes, yes, I have the face like a tomato, I'm blushed and everything. No, but it's very good. I, deep down, I sensed it, for all of you who wrote to me, at the time you came here, I think the site has a good claim, that is, the cheapest chuletón in Madrid, who does not like a chuletón, and if you can pay 20 and little, well, 20, which was at the time, instead of the 60 or even more that you have in other places, and then, apart, that the video has a million and a bit of visits, which in the end is a million and a bit of potential customers, and many have come here, and they comment that they are still coming, but people have said from Zaragoza, from Aranjuez, that is, from everywhere, they come to Madrid, and they approach Coviña. How long has that video been uploaded? Well, two and a half years, he has said something about the pandemic, right? And the pandemic was in 2020, right? Well, three years, we are now in July, three years have passed. And the good thing is that you gave your honest opinion, and people have told us, and people have come, I think I have gone to Korea, you have said, maybe I have not heard it. I have not heard it, but come on, and by the way, I have said something funny, it happens to me in all the places I go to, that people ask for exactly the same, 80 dishes that ask for just the same. In other words, many people call me a gastronomic critic, I am not a gastronomic critic, I am a person who documents a restaurant, But hey, I think it's time to put flowers and so on, and so we throw the food. The letter, we have been looking at it, right? Yes, we have looked at it. The letter is in a QR, the friend does not care, he has said what I ask for. He has said what he asks for, he has invited me to eat. We are going to comment a little on what people have, right? I do not even remember what there was, in fact, I did not even review the video. The letter begins with entrants, we have veal ham, almost 20 euros, veal loin, chorizo ​​cheese, salchichón, cecina, look, I have not tried this for a long time, riñones de lechal. I have never tried it, I am a little, I tell you, I like everything, but all the issue of ... That is casquería, it gives me a little repelús, but if you ask for it, I try it, and as I think about it, I tell you, if I like it or not. It has mojitas too, homemade ham croquettes, and baby artichokes, with ham, seafood section, with flounder, octopus, squid, and another squid. Group 1, smoked and salads. Yes, there we have, well, the consommé, which I think for today, with the heat that does nothing. Well, I had not read it before, and I really like it. Yes? Consommé, today you could have it. Yes, yes, yes, yes, in August. I remember in August, I was in a place, I'm sure it sounds to you, it's called La Chimenea, in Guadarrama. Yes, yes, yes. State. Well, I ordered a consommé on the terrace in August. I swear, there under a umbrella, and delicious, man, I love it, I love it. I'm going to order it, I don't know about you. What madness. Well, vegetable parrilla, tomato salad with mentresca, it has group 2, which is the stir-fried, stir-fried, tranquilo. Which ends in two days, French fries. Hey, the prices are not expensive, I mean, I think it's always under 10 euros. It's very good, let's see how the quality is later, because I don't eat there. The truth is that it doesn't make sense that they charge you a chuletón at 20 and a little, and then the letter is expensive. I mean, what's the point of this? And be careful with the meats. Chuletón de carne roja, that chuletón, which at the time was 20, now it's 22. They comment that the weight is around 800-900, depending on if it has bone, almost a kilo. Come on, what kilo will it be? I don't know, 30, 30 and a little, right? More or less. A little in the middle. Churrasco de carne roja, there is entrecote, solomillo, which comes out for 22, chuletón de ávila, filete de ternera, escalope de ternera, chuleta de cordero, and they also have the tomahawk, which is the chuletón, the very high one, with the bone, with the stick, which comes out at 30. Be careful, they also have roasts. Corderito, cabrito, and cochinillo. And then the desserts, look at all the ones there are. They are longer than a day without bread. And you like the desserts a lot, right? Yes, yes, yes, but you have to get with some of them. If we order chuletón, let's see. Well, let's discuss what things are ordered and the only thing I can guarantee you is that there will be a lot of food and that our friend Quique is going to force the machine. Let's leave this full. Let's go for it. Well, friends, let's go to the mess that is here on the table. Three titans, very hungry. Because, of course, you see here Quique is a server, but we also have Javi, who has been the camera with the Ferrari experience and he is also very hungry. So, well, let's give something that we miss, right? This is typical Spanish. We have here the lomito and the ham. Ham, I think they put it Here we have it, cut with a knife. Yes, cut in that way. It's a bit cracked. Come on, man. If you're not hungry, don't push it. Javi, give it a go. Let's see. I like the ham, man. It's great, huh? It's very good. Yes, I understand a little about food. It does taste like a good ham from Bellota, at least the ones I've tried. Very tasty. I always like to accompany the ham with pico de toast, what is it called? Yes, yes, I understand. For me, the crunch, not the normal bread. So, if I put ham, I would put... For me, for example, one of the foods I like the most is the bread with tomato, olive oil and ham. It's wonderful. And breakfast, I can't even tell you. For me, it's the breakfast of champions. The ham is very good. Give it a go. Like this. It leaves a great taste in the mouth, very tasty. And the lomo was Iberian too, or not? I'm not sure. I've said it, the cut is regular, but the taste is very good. It's not the best ham I've ever had, but in the end, it's good. If you want to use ham in a restaurant, it's not expensive. In the end, being Iberian, there are many Iberians. The fat they have is very tasty, it melts and the temperature... All that flavor, all that omega-3, very good. Very tasty. Well, let's leave it here and finish eating. Let's give the egg. Come on. Well, here we have it. Let's go for it. It's peeled, right? Very good too. A good lomo, with flavor, a little salty. Exactly. And with a lot of pineapples. Very good. I also wanted to say that you're a big enjoyer. I mean, I saw you in the videos and it's obvious that you live it asking for it, asking for it. He likes it, he likes it. I give faith, I give faith that hunger is the only stable thing. Cars are one of my hobbies and eating too. So, doing the whole pack, well, a lot. A round day. We'll reach a day to mark God's calendar. I always value it a lot, being able to be here on a normal day with a person like you, having enjoyed a car. In the end, I think that's happiness. Those moments of gathering passions. Yes, because deep down, we're working. I mean, deep down, we're doing this, but enjoying it. I think that's the key. In the end, finding, well, as we said in the interview, is finding your passion and enjoying it. In the end, once my parents told me, dedicate yourself to something that you like, which is where you'll spend the most time working and if you achieve it, it's worth it. So... I have that saying that we've all heard that we should learn to apply it. Find a job that you like and you won't have to work a single day of your life. That's how it is. Well, that's it. Very tasty. We share, we share. I liked the ham more than the loin, but very tasty. Octopus, which will be potato purée. Yes, I think so. There's the supplement. There you go. I'm the only brave one who has dared to order a consomme in July. It's going to be 42 degrees on the street. Well, the work... This makes me angry, my uncle. Yes? Yes, because I hope that in the end the food is the same as everyone else's and that the hot dogs don't get bigger and bigger because then you're going to go and you want to find the same thing. Exactly. But, for example, we haven't ordered this and they took it out as a detail of the house. And, in fact, before ordering, they had already made a list of things to take out. I said, well, take everything out, I want to order you. I mean, I don't know. Well, let's try it since it's here. Let's try it, yes, yes. Don't make it disgusting. Don't look at the tentacle. Yes, yes. Well, that's how the consomme cools down. Well, here we have the octopus. Cutting note, as in selectivity. Perfect. Well, selectivity, what's the name of selectivity now? Ebao, what's that? Change the name, right? Ebao. Ebao, yes. We don't do that anymore. Well, here we have it. Octopus legs that seem to rest on a couple of whole potatoes and the pepper, right? Yes, let's give it to him. I like it like this with many tentacles. I like to take the spoon to get all the condom. I find it difficult to get rid of the octopus by chewing it. I don't find it chewy, but I like it more mature. I don't dislike it either, I'm not going to tell you. And this is a couple of whole potatoes? A little bit, maybe insipid. I wouldn't say insipid, because look, in the end it comes with its little scales of salt. Normal, right? I think the octopus has never been a product that has fascinated me. In fact, I don't order it much in restaurants. Without further ado, it's not bad, it's not the best octopus I've ever eaten. I like Galician more, but well, you can eat it, right? A little protein is not bad. It's never bad, it's never bad. To replace the arms that we have with a trio of gazpachos, well, what's left of it, because here a server has made a mistake. Well, I can't believe it, I wanted it. Well, yes, people forget it. I stain the tablecloth, I throw things and I stain myself. At the moment, I haven't stained it. Your identity sign. That's it. Let's try it, right? Come on, let's go for it. Here we have onion, green pepper, red pepper and tomato, right? The typical. Yes, the ingredients of the gazpacho. I'm going to put it in. A little olive oil, right? They've put it on top. I'm going to put it all in. Let's try it and mix it all up. This is like a thin slice of toast bread. Yes. Let's see how it is. Well, let's go for it. I'm more of a gazpacho drinker, but it's true that this one seems to be something more dense. It's good. Yes, really. I don't notice that it has a lot of garlic, that sometimes, for me, it's too much garlic. Do you put gazpachos with garlic? Eh? Gazpachos with garlic. I lied about the samorejo, right? No, no. I mean, I'm also telling you, this is not a... Listen to me, it's not so strange what you've said because I've sometimes said that there are recipes, I've made recipes of a thermomix of a salmorejo with vinegar and people say, but how do you put vinegar in a salmorejo? I mean, I explain to myself that surely there are gazpachos with garlic. I don't remember having crossed them. I think I've tried gazpachos and it's also a very summer-like food that you add garlic, a clove of garlic, half a clove of garlic and there are times that I've noticed it too much garlic and I don't like it and I don't know if it doesn't go well directly. Then we ask him out of curiosity. It's not as dense as I thought. It doesn't go well with the onions, peppers and cucumbers. And I like the bread more in picatoste, which is crunchy. Me too. The restaurant is starting to fill up. It's filling up, you can see it. It's already bubbling. The truth is that this now in summer is wonderful. It's very tasty. I'm liking the taste There are many times that I have the skin of the tomato. You can see that there is no any tripping. You are also a enjoyer. I love it. Eating and cars, what else, what we have said. He has left you the intact. Since I mess it up, I am the one who sacrifices. I liked it a lot more gazpacho. I'm going to reserve because there is a lot of food. I don't have his stomach or that I think. I haven't had breakfast since last night but I want to reserve for the star dish. Well, now more dishes are coming. Now I'm going to try while the friend here drinks his water and watches me. It's this consommé that tastes hot but it has a flavor. I'm really amazed with 40 degrees. It's smooth. No tripping. Very tasty. I don't know where today is going to relax that for summer the three of them came very well for the heat. Maybe this is not as suicidal as you think. The glove regulates the body temperature and warms the body. It will be later because now when the cream it is not the most pleasant. It makes you an inverter. Well, now yes, the ribs of the lamb that are typical of this series of establishments, of grillers. Let's take a little bit. Come on, lemon is added to it. It's the first time I try it. I like to always try the natural one and then if that I add lemon to see how it looks better. I think so. It gives me a bit of repelus. I'm not going to cheat but I eat everything so we're going to try. Protein. It has a lot of flavor. Well, I said I haven't tried them for a long time. I should try them more often. Ribs. I would never imagine it and here I am eating ribs. Very good. And well flavored lamb. Look, look, look. Even if you can't see it, I'm waiting for your feedback. It's like a lamb chop. Super intense. Yes. And it melts in your mouth. It reminds me a little bit of the mollejita that will come now. Let's put a little bit of lemon to see how it is. I think it's a citrus touch. I'm going to like it. A little bit. Come on. Go ahead, friends. For me it improves it. It changes for me. I like both. It's so young. It's good for now. I couldn't fail. A place like this, so traditional. Classic, right? Absolutely. That's what I was wondering. Before taking a restaurant with such a traditional menu and modernizing it a lot, does it lose its essence? Well, I think they bet more on the product. If you look at it, they are not complex elaborations. There is nothing so creative. Or you try it here in the dining room and you don't have it in other places. In the end, look, these are well-prepared children. The sausage is cut. There is no failure. There is a gazpacho. In the end, they are counted ingredients. It is a more traditional recipe. I think you are intrigued that it will come in a while and you have to get used to it. It's with the chuletones because there I don't know you very well, but I am convinced that you have tried many chuletones in many places. Some, yes. Obviously, you are not going to order the same. One of twenty-odd euros per kilo. One of eighty, a hundred or even more. In terms of maturation, flavor and more. But it is true that I hope it does not disappoint us. It is a job that the friend fulfills with the sportsman and I have a meat failure. Surely not. I am intrigued to see what happens. But hey, let's go for it. They have put the towels for the prawns. White prawns. They do not comment on origin. There are a few, right? Twenty. Ten up and ten down. Well, go ahead. Let's go for it. Do we suck heads or don't we suck heads? That's up to each one. I don't think about it. It is not debatable, right? I also say, if you suck the head, there is something left. Sometimes ... A little, right? Yes, there is. Wow, these are very hot. A little, yes. I even ate the legs once. Damn, that I already ... They are crunchy. Good. That's the word, good. I like the salt, find the grains of salt eating the prawn. I like it. And the flavor, a prawn. I see the flavor good. I like the texture, I like the cooking a little less, more about the product, but I would say that it is pleasant, they peel well, which is a good indicator. And the size, quite well, a good size. I would say that I like them a little less done, but hey, in the end it keeps the juice in the head. For example, I would say that these are fresh, I don't think they are frozen. That, in the end, you can't get it right. It is seen that they have a good gender. So, if they bet on a good gender, I guess they will have a fresh gender. And for a ration of twenty pieces of this size, Yes, yes, for half an hour, yes. The prawn is very good. I think it's very good. What's going on here? Well, the friends have messed it up, it wasn't me. They have thrown some prawns here on the table and they have put a napkin on top to cover it. And we have a new dish. Mollejitas. Let's see how they are. I see them very similar to the kidneys. It smells good. And we are going to try it and see what the difference between the kidney and the molleja is. Totally, let's see which one we like more, which one we recommend. And I agree with the protocol. First we try the natural one and then the lemon one. Come on. Perfect. Let's see what our compenetration is. Come on. Let's see. Wow. It burns a lot. It's harder to get rid of it in the mouth than the other one, much more. They are very expensive. I have also chosen the big pieces, there are smaller ones. I like the other one better. Me too. I also have to tell you that we don't know if the prawn has garlic in it, but this one does. Here you can see that the garlic is well toasted. In fact, some of the mollejitas are churros. Yes, they are quite churros. I like them, but I like the kidneys better. They surprised me more, without disappointing me. I also think that with the lemon one they will improve. Do you agree, Romasa? I do. There was a consensus, not like the politicians. The lemon one will kill you. It jumps everywhere. Yes, yes. There was a trick, which was to prick it, but I never did it. It doesn't matter. Let it splash. That's it. As I was saying, I have already done it. Let's see. Although it splashes. Yes, yes. Let's see. Just like the other time, for me, it gives a much richer Well, I would say that it is a good dish to share with your friends. I'm going to water it a little more because I liked the lemon one. You eat whatever you want, but I'm going to give you some advice for today, that is, to dose yourself, because it is not that I come to a chuletón, but two different ones The chuletón is present. Here we have it. The reason why we have come. Totally. The reason for the visit. Here we have it. They have not commented on the weight, but I think it will be about 800 and something, almost a kilo. That is boneless, with its fat. This is the red cow, then the other type will come. We have asked for the point, there has been a consensus. I didn't know the selections of my colleagues, but it seems that everyone agrees that it is back and forth. We started, right? Let's see it. I take it from here in the center. It has very good points. It has very marked points. It looks very good. Let's see how it is. Let's see what we think. Well, before eating it, I will comment on a detail that I think is important. The knives are made of saw. If they were made of red meat, it would be better one with a smooth edge. It would cut better. For the price it has, it seems quite acceptable to me. A little salt, I think it lacks. And now they have not put anything. I think that maybe they have put a little. I have always said that I don't like salt. I mean, I like it, but not that it shows up a lot in the scales. But here I would say that there is nothing. It is as if it had not been salted. Potatoes are seen, but the meat does not. I started with a rib. As it happened to me, now I go more in the middle of the chuletón. The first piece has disappointed me a lot because there are parts that are very black and taste very charred. That did not convince me so much. I mean, I think it has to be, as there has to be a crust, brownish, caramelized, but not burned as if there are certain parts. The level of chuletón is already high. It is true that it crunches and gives it a little flavor. It imprints a little flavor. Of course. Requemadillo. Yes, it is well done with something that is a bit what is promulgated in this world of chuletón which is the flag of the three textures that have the crust crunchy, then a small gray strip and the heart that is well reddish because the optimal temperature is 56 degrees. Here, of course, it looks good. There is a lot of gray strip and, for example, look, I took a piece in which there was not this flaky layer, we would say, and I liked the flavor a lot. This, for example, is clean. The meat has a good flavor and the fat. Try the fat. I'm going to keep trying more and tell you my impressions, but I do tell you that you can not be in the demand that you would have in a super grill paying 70. Do you know what the price is? That's why I say that you have to relativize it. It is 20 euros. A good portion of potatoes, your peppers, a lot of meat, that this for two you stay pretty good. There are very normal places that for 20 they put you a cut-in. In the end, only a low one of 250 grams and here you have the triple and on top, well, well, well. Look at that piece, it's the part, for example, that is red. It's red, red. Also, obviously, and a little more entering the details of the chuletón, I see the fat very white. This, well, it may be for the food, but also because we are a younger individual, it is not something so powerful and also because obviously, of course, in the end, there is no forgetting that we are in a business, the numbers have to come out. So, we do not have to put a super animal, a cow that is not very mature or of a very advanced age because it would be more expensive and obviously, the price in front of the consumer would have to be higher. That is, when the age of the individual as you say, the fat is more yellowish. Yes, for example, yes, it also depends on the food, if it is corn, or that kind of thing, but yes, it is true, you will have seen in many places, the typical place where they have the chuletones, that you see the fat, it has a yellow color, it sweats, you want to pass your hand, and here you see that, which is a ... Yes, white, which is whiter, you know. Here you can see perfectly that it is white. The color of the fat is more typical of a veal. If you look at the chuletón in absolute terms, it is not one of the best that you can eat, but if you relativize it as you have commented, in terms of price, for me, price and quality are outstanding. It is an undeniable thing. Undeniable, undeniable. Today, let's see where you find for 20 euros, this piece of meat. Listen, for 20 euros, you already eat hamburgers, practically. That's why I gave you a little eye, that is, well, well, well. The fat is very good. I'm going to take a piece here and I'm going to mix it, which is usually done in places that have very matured meats. Like pâté, right? That's it. This is not like that. Every time I eat, I like it more. You can see the surprise of the Kinder egg of putting the fat in the middle of the meat. It's very cool, it's very cool. Much juicier. Very tasty. Then the trichado is fine, I see it fine. Some piece, something thicker, but good, good. I mean, it seems to me that it is a good meat. I think that here the enjoyment at the table is unanimous. And nothing, let's finish it with the peppers of the standard, if not of the standard. Let's see who likes it. And now it's another turn, let's see which one we like the most. Because the other one is even cheaper. Oh yeah? Yes. It's from Alcatraz. Well, it's the Chuletón de Ávila. I think it's 19.50. It's small, it's beef, not cow. Now comment on the differences and our impressions, which I think is the important thing, the one that convinces us the most and if it's worth paying that extra cost of 3 euros, which I think we can't afford everything. So nothing, save strength and go for the other one. Let's go for it. The camera was off while I was eating it, but this has to be documented. Repeat that phrase you just said, about it being curious. I found it curious that we came with a Ferrari to eat the cheapest Chuletón of 20 euros from Madrid or Spain. Yes, yes, yes. We were commenting on it. Yes, I could have said I'm going to take it to the place with the most expensive cars and well, I don't know. As we are looking forward to seeing each other again, we have something in hand, when that is not going to be in Madrid, it's going to be in another location, I'm going to take you to something more top. In fact, remember we were talking and I told you that maybe you have some Michelin in mind and so on, but I said, come on, let's go to Alta Cocina, let's go to something that is also expensive. It was something that they didn't take into account the audience, that we wanted a place that was not in the center to take a ride with the car and be cool. Of course, of course. In the end, going with a Ferrari through Madrid has some limitations that we could not try, as we have done. that it is in Baden, that it is not ... Exactly. There, stuck. It has a limit of 50 per hour and all that. Stuck, stuck. Traffic, pedestrians. But in the end, we are doing a weekend plan because I am eating here and a weekend has to blow it up. In fact, before, when they greeted me, they wanted to show me and apart from the lower floor that there are some diners and where we meet, there is a little terrace that the weekends use and if it is during the week, I also by phone, I said the day at the time and no problem. In addition, I give faith that we have entered the restaurant, nobody knew him, then when he entered, yes, but everything has been totally improvised, that is, very good. At the moment, very satisfied. We are eating well, we have a chuletón and many, many desserts. Don't leave the sofa. Second chuletón with that Ferrari red interior, right? Correct. A little different, something darker. Yes, yes, yes. Well, and Ávila's chuletón, if I'm not mistaken, 19.50. This is Terrenera Novaka, that is, a younger individual. What I was telling you, look at the grasella, how white it is. Visually it differs, it is seen that it is a little more, as more cluttered and the flavor is demonstrated by eating. It seems that this one is, from what you said before, less churruscao. Yes, yes, yes. It's as if they hadn't heard us, but it's impossible because we are alone and because they would be already preparing it. Well, let's take a piece, right? At first glance, as soon as I have taken it, it is more tender. In my opinion, I think they have left it better, that is, the interior, yes, then outside, it needs to be a little more toasted, but hey, it is there like the grill, like the slices of the grill. It is much softer, you can feel it, the cut, everything. Let's see. Totally different flavor for me. It's tasting like... The texture. It has a lot of firewood flavor or what, I don't know, man. It tastes more like smoke. This one is more salty, yes, I feel it a little bit. The flavor for me, I like the other one much more, much more, for me. I agree with the three. The other one is like deeper, it's not that it's preconditioned for knowing what it is, but I notice a meat with less development because in the end the bite is not as good as the other one. In the end, this is like it's missing, it's like it has to get to the other one. That's a bit the feeling it gives me. It has to finish maturing. This reminds me, for example, of beef steaks, which is what most people consume at home when I go to my grandmother's house. My grandmother used to make me a steak, the steak was not beef, it was beef. And it reminds me of that. In the end, when I bite it, I notice that it's... It doesn't hit me a little bit like you have to chew it more. It's hard, actually. I've been chewing for a while, I got a very big lump, the other one I had undone right away. For me, the price difference there is, without a doubt, if I repeat myself, it's worth the jump. 100%. I mean, I repeat, it's not a hard meat, but it does feel, it's like it emits sound when you finish chewing it. It has more tendons, or more... or the fiber... Yes, or the nerve. But well, how much? 10? 19.50? How much? 19.50? It's a little more... Well, I'm going to tell you something. 19.50, but smaller. I mean, in the end, quantity, not quality, quantity, price, they're on par. We don't have it here to compare, which you can see in the video, but... Besides, this is the bone. This is not worth it. It's not worth it. Well, it's not bad, but... I'll keep the other one. I'll keep the other one, and you'll have to try both to tell you what's right. By the way, we talked about the salt before, and we didn't realize that we had salt there, in case we wanted more. We don't need this. Another thing to keep in mind, these are individuals, let me explain. What we're eating here is not that it has nothing to do with yours, it's just that it has nothing to do with other tables. It may be better or worse, or it's from a different animal, and... the nuances change. The time of the year will also influence... Yes, well, and since it's a sacrifice, and in the end, your body is not the same as mine, there are many different attributes. So, it's true that maybe we come tomorrow and try another chuletón de ávila, and it can be worse, or it can win. Yes, I agree. They are living beings, and it depends on how they have lived their lives in their diet. And, for example, look, although this piece is not as greasy as the other one, the fat is very dry. I don't find the flavor very neutral. In the end, you don't have that meat purity, that non-maturation that you had in the previous one. For the price, I think it's very correct. It's cheaper than an inclusive ávila. I've always found an ávila for 20 and something, a chuletón de ávila, and it has a good size, but I think the cow is the clear choice. The gold medal is taken today. If you come and order two chuletones, I advise you, cow and cow. 100%. I agree. The one that stings has touched me. What? The one that stings has touched me. Yes, me too. The pepper of the bastard has touched me, hasn't it? Well, it's saved. Do you want more, Javi? What's going on now? There are starting to be casualties here at the table. Then you have to go to the honor having dinner with Pablo. Well, I hope we do the second part in Alicante, which is going to be cool. Something cool will be. You leave the coconut, that there is a cool place and we give it. Well, now the intrigue is not what will happen in Alicante, that this will be in the next few months, you will have it. Remember to be subscribed to both channels, but the fact of how many desserts will be ordered. There were some coming, but I'm going a little ... But I'm giving up. He's making two drinks. I'm giving up. They look at each other and decide among all that there has to be democracy here. Well, the desserts that we have in mind a lot and in the end there were not so many, we ran out of strength. Yes, we have ordered a white chocolate brownie. Totally. And the cheese tart, recommendation of the house. I'm also going a black chocolate brownie. I don't like it, so I convinced the table not to ask for it. We wanted torrija, it turns out that they do not have it and they offer other things like pudding, cream, rice pudding, all homemade. Well, they comment that in Madrid it is homemade. I think it's homemade and tell you that for me the presentation is a bit sloppy. I wouldn't even bet a cut like that. It's weird, man, it's not triangular. He has gone for the tangent. Yes, yes, yes, but I don't know. The cream churrito that is very ... The black chocolate. Here, the syrup. I mean, the dessert is homemade, but this is very industrial. Then above they have put a hair, this is not mine. Don't ****. I don't have such a long hair. What a mess. Anyway, let's try it. And there is the brownie, which is the same, it is a brownie and above too much cream, it looks like a caramel syrup, the vanilla ice cream will be. Yes, he said it's vanilla. I don't know, but what is the dessert is hidden. I don't even know if there is a brownie below, a frog, a horse. Do I open it? Yes, yes, cut it, I don't know, and we try it. It's hard, huh? Come on. Well, this is with the memory that you don't go home, huh? Let's see, I don't want to put the leg, but ... Well, let's try it, I don't know if ... Come on, let's go. It's like meat. Yes, yes, it's very hard, huh? Put it in, put it in your hand. For me, the caramel syrup is eaten in flavor. I prefer a white brownie, this one tastes like a whole cookie, huh? Oat, one of those oatmeal cookies. This strawberry tastes super, for me, super chemical, very industrial. I find that chemical flavor very present in the mouth. And it sticks to my teeth a lot. I don't like it, I don't like this one. They have unwanted flavors at all times. This one, half failed, right? Let's see if we do it, no ... Let's see if we do it, nobody wants it, and here we have the cheese cake. Come on, let's go for it. You take it out there, I don't know ... I tell you my experience, I like the cheese cake the more vertigo, the more, because it is more creamy. Here it seems that the texture is very uniform, but of course if I go here it will be more compact, but if I go there, it will be touching the chocolate. You're screwed! I want to try the dried cheese plus the syrup, I don't know, it's not that I'm going to like it, it's not my style, as you prepare it. Let's see, there, that's the good bite. And this, I think it's going to be the same as the other one. This is criminal, it tastes like gunpowder. If you feel sorry for it, take it out of your chest and say, I make homemade desserts and then it's like this. And then you spoil them with a syrup. I don't think the cake alone is that bad. I mean, I've tried them much better, more creamy, but not this. It's better if they put it aside and that's it. It almost reminds me of a pudding. I mean, it's just that there are eggs in the elaboration, there's like a little brownie. Well, the rest is very good. I prefer a meal that starts badly and ends well. And here we started well and ended badly. Well, we'll get the Ferrari back and we'll fix it. It's okay. The problem is that now you'll see what warms up the back of the seat. We'll put some air in it. Well, it's what it is, right? It's what the risk factor says, right? So we don't go overconfident. We have to see the bill, see how much all this comes out. The sincerity. We put the general impressions. I'm curious to see what you think and if you recommend it to people. My opinion? Wait, wait, wait. With the bill. Because in the end, looking at the prices and the total of the food, I think it's easier to visualize. What did you think? So nothing, it's a matter of seconds, you have it here. If you want to invent it, you can subscribe. Well, they took it as a challenge and they simply said that the other one didn't convince us. They brought us another blondie. The brownie when it's white is called blondie. Oh yeah? Yes, like blondie. That's how it is, right? The honors. Let's go back. It's less hard. I'm going to put my hand to save it from here. So that it doesn't get contaminated with that, right? I'm not going to put my hand, I'm going to put my finger, okay? There it goes. Come on, I've chopped all the nuts. I like when a brownie catches the nut. Let's see, second try. It tastes different, a little better. It has won. I'm not fascinated, but I'm not disappointed either. You couldn't put the spoon in before. It's impossible. I have moments that I like more, moments that I like less. Do you know what level I would put it at? Well, I think you are going to understand me and you too, dear viewer. That relative of yours who says, come on, today I make the dessert. And he prepares it at home. And it doesn't go well for him, but it doesn't go wrong for him either. Yes, yes, yes. No, I mean, I already have the moments that I like. I mean, it's crunchy, it has nuts, I like that flavor. Yes, yes, yes. Besides, you can see it there. If you force it, you can find a little of that white chocolate flavor. But then I don't see it as a wonder of a restaurant. And you say, man, what a piece of dessert they have marked. I can't improve it. And of course they have done it against the previous one. Do you know what I have? I see it like this. I mean, this has a touch of oven. Amateur level. Yes. Amateur level. That's why I left a piece of paper here. Damn, look at this. Besides, feel something else. This must be the baking paper. What a fail, man. What a fail. Well, well, well. I'm going to eat it, but ... It's still edible. Let the bill come. Well, that's it. We already have it. They have tried to amend it and well, it has improved a little bit. Well, no more. The bill has arrived, although it was about to not come. Because the waiter has come and said, Pepe has said, the chef, that no, that he does not charge us. I leave him a bit of an understandable gesture of gratitude for his day. I shouldn't have. If he had charged me, I would have paid him. And I think he is also aware that a lot of people will come to the end of this video. And well, all for them and welcome. I think you should come here a little to live the experience with Quique. To tell you. And also because for me, as an individual, it makes me curious to know what it has been of places where I have been. I have enjoyed it and know how it goes. We mentioned it before off camera. When I came three years ago, the chuletón cost 20 euros. Now it costs 22. Damn, with everything that has been everything, the cost of living, the IPC and so on. Only 2 euros of charge, which I assure you that his, on the part of the provider, has been superior. Well, it has merit. So nothing, friend Quique, what did you think? Well, let's see. First of all, delighted to be here eating with you. I watched his videos like you. And being here is a very good experience. Regarding the food, I liked it a lot. It is a very traditional place. I can't compare with the one before, only with what is today. I liked everything a lot. The entrances, the meat. The first chuletón better than the second. So my advice, what I have said, if you come, pay those 3 euros more. The desserts, a little failed. Let's see if they take note and improve it. Because it is a shame, as Pablo says, the last flavor that you take, that it is loose. Because you stay with the last impression. Well, here is the bill. Yes, because we have not shown it, sorry. It has been 136.10 euros. And well, in general, the price is very cheap. 65 euros each, more or less. Yes, well, yes, we have been 3, but well, yes. Also, you don't have to ask so much if you come with someone. The one from Ávila, 19.50. The one from Carré, 22. The water, 2.50. Only one-liter goats. The desserts, 5 euros. The quarter of prawn, 21. Ham and yoghurt, in theory they are not. They are not here. It would have been good to put it, perhaps. Yes, but the menu, I think it was 18 or 20 euros. More or less. For me, my assessment is, don't look for the best of the best here. But yes, the best quality-price. I think that is a clear outstanding. That relationship is great. I don't know, man. As a Ferrari driver, time is not real. But I think there is not much journey from Madrid to Covenia. So, I think you can recommend this. To come with the family, I think it would be very good. Or with colleagues. That you get together, man. There are many very large tables. I don't know. Because I'm not a person who goes with his friends very often. But this one that you get together with 8 or 10. And there is always the guy who says, maximum 20 or 30 euros. I don't know if 20 or 30 euros will be this place. Because in the end it depends on what you ask. It can be the average, more or less. But I would come here. I see it as a good option for me and with many people. I see it for groups. It also has a private parking. Yes, at the door. It is appreciated, next door. But small, huh? For how big the restaurant is, the parking is very small. Yes, it will fit about 20 cars. And in the end, very good. Taking away the desserts, phenomenal. Yes, yes. Well, I think I will repeat. If it catches me in the area, without a doubt. And what Pablo has said. The quality-price relationship, great. Yes, yes, yes. I think it is very good. And I have said it. Perfect to come with friends, family. And order the chulotón above all, which I think has been the essence and charm of this video. So nothing. Well. Well, nothing. Delighted. And we will not see each other around here. In another province, they have told me, right? Yes. Now you have to go to see the sea a little. Exactly. And with another bolido. Another type of food. We will level up. We have been with the cheapest. Exactly. And nothing. Well. What a pleasure we have here on the channel. Remember to stop by his channel to see that interview about the investment he has made for me. He promises to be interesting. There is little more to say. That you subscribe and give a little hand up this video so that more people arrive. Thank you and see you in the next video. Bye.