Thinking we woukd find something rustic in the Ensanche, it turns out this place was pretty chic. Though it was still relaxed, the decor is sleek and the look opulent. However they cook the very rustic chuleta in the the old school la brasa way. The differentiator here from many of the other chuleton asadors is that they have a really crazy selection of beef. One side of chart has two soecial cows that are named, however they only offer filets for them. Being on chulta quest we went for the extreme aged 600 day Rubia de Gallega. Ive had plenty of Rubia vacca in my life but this one was literally an order of magnitude better than any ting. Ive had previously. It shows the epitome of dry aging, the funkiness of the fat, the bleu cheese essence coming through. Beefiness all around. Now even lovers of beef may find this too intense but it's special for sure. The croquetas de buey, the mollejas con yema and even the bread has a bit of beef fat to enhance them. Soooooooo gooood...similar to Txakoli Simon up i the hills they bring a small parilla for you to cook the meat more if you choose. Just an insanely good experience if you are jnto provenance of product and how the dry aging breakdown of proteins into amino acids and glutamates . Just outstanding read more