"Where's the Beef?" is what I want to know when I am dining out.
I have virtually stopped ordering chicken dishes in any place (regardless of style of dining) because I feel like screaming when somebody brings me anothe perfectly shaped plump chicken breast. They have no taste, they are the tofu of modern dining, in that they taste like whatever stuff you have to pour on them or dunk them in.
I had the good (or, maybe mis) fortune to grow up eating chicken out of the yard pretty regularly and I am telling you that you can make fun of those namby pamby free range over priced chicken eaters all you want to, but chickens do have flavor, contrary to what one might think after they load up on "Frozen Breast Meat Product with 10% water and polysorbate added" from Wally World. If chickens did not, long ago, have flavor, then why wold everything be described as "tastes like chicken"?
On the other hand, when in Mexico, I almost always go with whatever the beef choice is "bistec al carbon, medio, por favor"
. While living down there I totally became addicted to the thinner, leaner cuts of beef. No, that is not to say I don't want a big fatty served up sizzling at Doe's or Ruth's Chris, because I do
, but I really came to enjoy the thin, really flavorful, sirloins,flanks,and skirts served in Mexico. Especially when they come as a "Tampequena Tipico" with steak, grilled peppers, yellow rice, black or red beans, and a guacamole salad. MMMMMMMMMM