Prime Rib at Bruno's

We went to the "Prime Rib Tuesdays" at Bruno's last night. The prime rib was very good and probably the best you will find in the immediate area. They have prime rib every Tuesday. Reservations are required.

We've become prime rib regulars at Bruno's on Tuesday nights. They serve a generous slice of well seasoned meat with a baked potato, corn on the cob, deep fried cauliflower and it is delicious. I'd suggest swarming the place but seating is limited. If you love prime rib check it out, it's a real find.

I agree. Bruno' s is wonderful!

Lady Otter Latté wrote:I agree. Bruno' s is wonderful!

Another vote for them....the best around here....lunch or dinner.

Had great prime rib and great liver there. However, I had a salad with the liver. Don't know which did my bowels in. Think it was the caesar salad. A very unpleasant 2 days ensued. It was nasty and I got it there. I'll be back, but Hey Bruno people, properly wash those greens.

The lunch menu is really good at Brunos and reasonably priced. I've never gotten sick there. There have been problems with beef liver here - toxic with clenbuterol - I believe a hormone to make them grow faster. I don't eat beef liver in Mexico due to problems reported in the past. Only eat fresh chicken livers.

I have a friend that ONLY eats liver there because of some sort of low blood count that requires liver in the diet for iron?....I guess.
 Not that many places offer liver and fortunately she has never been sick from eating it there, even though she has a touchy stomach.

We do wash our greens properly! I make sure of it! Also, our Liver is imported and grown with-out clenbuterol!

People with low iron, and bodybuilders, consume RAW liver, usually in a smoothy (licuado). The cooked is of no benefit. Hormones maybe that is why calf liver is preferred. I don't think anyone would want to share that table of raw liver - except Hannibal Lector!

Bruno - do you import your prime rib or do you have a meat locker? I have tried local and Sonora custom cut 'prime rib' or ribeye, or fore rib roast. The ribs themselves were tender, slow cooked. This cut is called "dinosaur bones" in many parts of the U.S. The roast was tough no matter how gently it was cooked. Had to throw it in the slow cooker and wait a few hours.

I like Bruno's too. The salads have never bothered me and seem fresher/crisper than I get at the markets. Tried the ribs?

CHILLIN wrote:People with low iron, and bodybuilders, consume RAW liver, usually in a smoothy (licuado). The cooked is of no benefit. Hormones maybe that is why calf liver is preferred. I don't think anyone would want to share that table of raw liver - except Hannibal Lector!

Bruno - do you import your prime rib or do you have a meat locker? I have tried local and Sonora custom cut 'prime rib' or ribeye, or fore rib roast. The ribs themselves were tender, slow cooked. This cut is called "dinosaur bones" in many parts of the U.S. The roast was tough no matter how gently it was cooked. Had to throw it in the slow cooker and wait a few hours.

Only raw liver?....well then maybe it's the placebo effect.
Would serving raw liver at a sitdown and eat restaurant violate any health regulations?  It would violate my stomach to watch anyone eating bloody raw liver in a public place.  

perfectly good beef liver is sold at the chapala mercado again after the ban was lifted about a year ago. they slice it perfectly. we do it about once a month with bacon ,onions and fries. i have always done it rare but not raw.