That Steak Joint

We finally had a chance to visit Charro Steak and all I can say is, “Why did it take so long?”

The space is open and rustic with dark, distressed wood tables and chairs. Ceilings are high and walls of windows allow for great people watching. Ceiling fans kept the space cool. Artwork of charros almost blend into the walls looking like murals.

But we were there for the food. Apps are a mix of traditional, although not necessarily prepped in traditional ways. Our app, for example, was mushrooms stuffed high with fluffy chorizo surrounded by a queso blanco, that we drizzled over the top. (Sorry not pic here,)

We also ordered the calabacitas as a side dish and loved the chunks of summer squash, bits of corn and chiles and the queso crema.


The dish was light with a nice mix of textures and fresh flavors.

And our steaks? IMG_0435

Well, in a word, wonderful. I had the bone in strip IMG_0432and John went all out with the Tucson’s Favorite T-bone. Both were cooked exactly as we requested. Juicy, tender, and perfectly seasoned, they were the epitome of what a steakhouse steak should be. I can taste the beefiness now.

All steaks come with charro beans IMG_0434and a choice of corn or flour tortillas. The beans reminded me of why I prefer this style of beans over refried beans. Toothsome and earthy, soft and almost sweet they were the perfect accompaniment to the meat.

We finished off with the lime flan IMG_0437which was the perfect ending to a huge, meaty meal. A hint of lime, a drizzle of caramel, subtle whiff of tequila. Practically perfect in everyway.

I can’t wait to go back.