7Libros

Habanera picadillo, as its name suggests, is a typical dish from Havana. Cubans are very adept at this food, firstly because of its pleasant flavor, then because it is an easy-to-make protein and is also mixed with sauces, something that is deeply rooted in our idiosyncrasies. We love meals with abundant sauce. Its ingredients came from all over the planet, but the mixture of them to achieve this exquisite flavor was born in the capital of Cuba.

The tenderloin is a fairly soft cut of beef without much marbling and cooks quickly without becoming tough. This is because the loin is not a muscle that beef uses much and does not contain much connective tissue.

Part of the beef that is between the sirloin and the entrecote, highly coveted and of high commercial value. It is extremely soft and you do not get a large quantity of each animal: on average it weighs from 2 to 3 kg. Steaks and various cuts such as scallops, milanese and brochettes can be obtained from it.

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