starting jitters.... a buddy and i dined at corralito 2-3 weeks after it opened at this location. it was a mediocre experience, at best, but i am going to put that down to still being new.
the meal started with fresh tostadas and 3 salsas. these were very tasty. next, we ordered the machaca appetizer. what we got looked more like queso fundido. it was an iron skillet with one half covered with a shaved meat (tripe) and the other half was a white melting cheese, azadero, i think. i dont much care for the consistency of tripe but shaved as it was, i found it very enjoyable and the flavor was terrific.
for the main course, i had the filet of tenderloin and my buddy had the ribye, i believe. this is where things really broke down. we both ordered our steaks medium rare. mine was medium well to well done. his was flat well done. doneness aside, both steaks were underseasoned and pretty bland.
i am going to give it another try in the next few weeks and then decide if "i like it" or "i don't".