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Sobrebarrigada a la Criolla
Plato típico colombiano que utiliza carne de res (llamado sobrebarriga, proveniente del abdomen). Se marina y se cocina previamente a fuego lento hasta que se ablanda. Servida en salsa criolla (tomate, cebolla, especias) o pídela también a la plancha. · $21.00 at Ruta 75
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About 500–900 cal · protein 30–50 g, carbs 10–40 g, fat 30–60 g · estimate, not from the restaurant
KitchenSpot summarySobrebarrigada a la criolla is slow-cooked beef flank served in salsa criolla or grilled.
savory
Written by KitchenSpot from the menu and public information, not a diner review. Ratings come only from diners.
Where to get it in Hialeah
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