Not all cuts serve the same purpose at the table. Some are designed to make an impression on others; others are simply meant to make you feel well looked after.
The cut you order to impress
The 1-kilogram “El Sancho” Grand Rib Eye—flambéed with Tequileño Tequila—is the kind of dish ordered with an eye toward the effect it will have on the table: its size, the flambéing process, and the way it is served. It is hard for it to go unnoticed.
The cut you order just for yourself
The Rib Eye with Bone Marrow—sautéed with onions, bell peppers, and mushrooms—is, by contrast, more of a dish for personal indulgence. It isn’t meant to elicit reactions from others at the table; it simply aims to satisfy a specific craving.
When both goals intersect
The Tenderloin Chateaubriand, flambéed with Unión® Mezcal, achieves something interesting: it combines the “wow factor” of a good flambé with the sense of personal indulgence offered by ingredients like *chicatana* ant butter and grasshopper (*chapulín*) sauce.
How to decide which one is right for you today
If the meal is a celebration with others present, cuts designed to impress make more sense. If the meal is more personal—with no need to impress anyone else—cuts meant for self-indulgence are the best choice.
You don’t always have to choose the same thing
Neither category is better than the other. They simply meet different needs, and part of the pleasure of knowing a menu well lies in understanding—depending on the occasion—which of the two best suits what you are looking for that day.
