Migas will beef up its food portfolio by using non-frozen meat from Argentina and Chile* both in its restaurant and its upcoming deli that will see it partner with Max Levy of Traitor Zhou’s. The first deli will be in the glass-walled room that is just inside Migas’ main entrance and serves as the food lab. Look for it to open in late April, about the same time as Migas’ rooftop.
Chef Aitor Olabegoya led a two-hour beef seminar and tasting yesterday, which included contrasting the cattle farms in Chile and Argentina, the grains and grading standards used for beef from different places, and the special treatment Kobe cows receive, including beer to induce appetite, massages to boost circulation, and sake wipe-downs to control sweating and prevent colds.
It also included plenty of eats. First up, bagels al pastor, with sliced meat straight from a rotisserie. This was placed on a Traitor Zhou’s bagel with mustard cream cheese and jalapenos for an incredibly tasty combo.
Then we tucked into samples of beef, all Australian, including some aged cuts. I found the side-by-side sampling of Wagyu and Angus beef most interesting, with the former tasting strikingly rich.
The Migas event was held with food supplier Jiarui, which imports products like Spanish ham, French oysters and Scottish and Norwegian salmon.
And along with Chilean beef, you might find milk from Chilean cows in your supermarket given that 7,000 heifers just arrived in China.
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