Bruno's Restaurant Update

Bruno's Restaurant is now serving 55 peso lunch specials from 11:30 - 2:30.

Also we are also serving a bunch of our famous Dinner Grill Menu Dishes such as our Baseball Filtet, BBQ Ribs a la Bruno, Baseball Filet and much more (every dish includes our spectacular house salad) Come Join Us!!
Every Friday and Saturday we have prime rib (reservations needed)
Check us out, make a reservation on facebook @ https://www.facebook.com/RestaurantBrunosAjijic?ref=hl or call and reserve at 766 1674
Thanks, Bruno's

MAYBE YOU should buy a banner on this site?

Whoa, what is up with that map? Listen to your brain fry as it tries to figure out what is where.

Jim W wrote:MAYBE YOU should buy a banner on this site?

what do you mean?

The map is EXTREMELY slow to load....wherever it's hosted.

That said. Bruno's is great food and everyone should try it if they haven't been there before. Seriously.

Vicki, your restaurant is in the right place, but "Donna's" Donuts is not; Lake Chapala Review is WAY not; Axixix PC... what's that? Pizza Valenciana used to be across the street from where it's shown, but that was a long time ago. Veterinaria Ajijic: did I miss that?

(I don't have any trouble loading the image, though.)

Bruno's Restaurant wrote:

Jim W wrote:MAYBE YOU should buy a banner on this site?

what do you mean?

Hola Bruno's, if you wish to post any further advertising or promotions on this forum you will need to sign up for a banner ad similar to the ones you see at the top of the page. If you are interested please let me know via PM or e-mail and we can arrange a meeting to discuss further.

Gracias,

Bob

@ Bruno's the Food is Terrific...
Hoxx gives them 4 Stars....

hockables wrote:@ Bruno's the Food is Terrific...
Hoxx gives them 4 Stars....

Tops on our Dinner groups list too.

Agree with Hoxx and joec....good quality, good prices, and you never leave hungry.
You go, Vicki gal!!
BTW...Hoxx has definitely been seen lurking about this establishment.

I'm beginning to see why there are so many "round men" about.
I can't think of any restaurant around here where anybody would "leave hungry".
Name one, if you can.

Bruno's has some great steaks, especially that baseball filet, but I think of it as steak meal plus well stuffed tacos for the next few days.

gringal wrote:I'm beginning to see why there are so many "round men" about.
I can't think of any restaurant around here where anybody would "leave hungry".
Name one, if you can.

Bruno's has some great steaks, especially that baseball filet, but I think of it as steak meal plus well stuffed tacos for the next few days.

I'm sure you meant "well rounded".

I'm still hungry when I'm full...any restaurant ...and then there are always those places where you can't get it down and then your dogs have to suffer.

Newsflash: it takes 20 minutes for your brain to realize you're full after a meal.

But if that's your story........you stick to it, amigo!

I find quality to be inconsistant so I stopped going. When it is good it is very good
but ....

Z

Zedinmexico wrote:I find quality to be inconsistant so I stopped going. When it is good it is very good
but ....

Z

What were you ordering?

Went several times, and first time ordered the baseball filet. Next time went with friends and the two men ordered ribeyes. Both were disappointed. We women had a good baseball filet. Delicious. Conclusion: order the baseball filet or forgeddaboutit. It's really hard to find a good ribeye anywhere around here. That includes Tango.

gringal wrote:Went several times, and first time ordered the baseball filet. Next time went with friends and the two men ordered ribeyes. Both were disappointed. We women had a good baseball filet. Delicious. Conclusion: order the baseball filet or forgeddaboutit. It's really hard to find a good ribeye anywhere around here. That includes Tango.

Three friends had good Rib Eyes the other night at Armando's. Personally I don't like rib eyes, would never order one, too fatty and mushy.

I prefer a good Filet or NY Strip Sirloin. I only order Filet at Bruno's and Don Pedro. For 11 years I've been buying excellent NY Strip Sirloins at Costco, least fat, most healthy.

http://en.wikipedia.org/wiki/Marbled_meat

joec wrote:

Zedinmexico wrote:I find quality to be inconsistant so I stopped going. When it is good it is very good
but ....

Z

What were you ordering?

Went once and ordered a steak and deep fried potato it was very good. Went back a couple of months later and my meal
was so bad I paid and walked out.
Z

There's no such cut at "New York Strip Sirloin."

David wrote:There's no such cut at "New York Strip Sirloin."

WRONG AGAIN!!!

wiki says - "The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, [1] although not so tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.

When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks."

Before plunging into the specifics of the New York strip steak, it may help to become familiar with some basic cuts of meat. This cut comes from the short loin, a section of meat located along the back of a cow, right behind the ribs."

[img][/img]

John:
Please look closely at the above diagram. New York Strip comes from the short loin colored green. Sirloins come from the section of the cow directly behind the short loin.

joec wrote:

David wrote:There's no such cut at "New York Strip Sirloin."

WRONG AGAIN!!!

wiki says - "The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, [1] although not so tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.

When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks."

Read it again and read what you posted: There's no such thing as a "New York Strip Sirloin," the term you used. You'll not find anything at Costco labeled as such. Please notice that in your excerpt from Wiki the term does not appear.

Zedinmexico wrote:

joec wrote:

Zedinmexico wrote:I find quality to be inconsistant so I stopped going. When it is good it is very good
but ....

Z

What were you ordering?

Went once and ordered a steak and deep fried potato it was very good. Went back a couple of months later and my meal
was so bad I paid and walked out.
Z

Hey there sorry to hear about that! what exactly was so bad about the meal?

At Bruno's if you get a meal that you are not happy with all you have to do is say so and they will scamper to the kitchen and make you another one that you will be satisfied with. What more could you ask for when a mistake is made?