As if this weren't enough food, La Casa del Caballo serves four miniature cups of house-made salsa with any dish you order. I got the impression that they change from time to time, but when I dined, I was treated to a hot yet emphatically flavorful habanero papaya puree; diced red onions mixed with orange juice, lime and a little heat; ranchera salsa; and a bright green avocado and cilantro cream that was sadly just a tad too light on the cilantro. Try them all on every item you order, because each one brings out different flavors and new dimensions of the meat and vegetables.
Regardless of what cut you order or which salsa you douse it in (if any), the red meat really is the star of the show at La Casa del Caballo. All cuts are tender and juicy and smoky and fall apart under the weight of a fork. If you're feeling extra hungry (and have some money burning a hole in your pocket), please do me a favor and order that four-pound rib eye cap medium rare. Take it home and eat it all week if you must, but I doubt it will take you that long.
kaitlin [email protected]
