Parisa

[150class]

Very easy to make just make sure the meat is 100% trimmed.

Hondo's, Dhanis and Schotts is awesome. Dzuiks is meh.

Haven't seen it any closer this way then San Antonio

[Ætheling]

So this is essentially ceviche on the hoof?

You got it!

[Dale Moser]

Man I want to try this stuff!


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[Mr. Stickers]

DZUIKS in Castroville & PRIMOS' in Hondo....only two places I know of I get a couple pounds every trip to the ranch.... & then a couple pounds on the way home.

Anyone ever tried making it with WT or Axis backstrap ???

[88 Bound]

The parisa at Primo Processing is the best I have ever had.

[Mr. Stickers]

Man I want to try this stuff!


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Don't do it Dale..... you'll be hooked Put it on those fire crackers form BUCEES & ice chest of cold beer is all a man needs

[150class]

DZUIKS in Castroville & PRIMOS' in Hondo....only two places I know of I get a couple pounds every trip to the ranch.... & then a couple pounds on the way home.

Anyone ever tried making it with WT or Axis backstrap ???

I have made it with Axis a bunch. Even did a taste test at the ranch once with Dzuiks and Schotts and was given the thumbs up. As mentioned just make sure its trimmed to 100% and cube the cheese and not shred it so it doesn't "mush" together much. And keep it on/around ice so it stays together firm also.

[Mr. Stickers]

I have made it with Axis a bunch. Even did a taste test at the ranch once with Dzuiks and Schotts and was given the thumbs up. As mentioned just make sure its trimmed to 100% and cube the cheese and not shred it so it doesn't "mush" together much. And keep it on/around ice so it stays together firm also.

Sounds good, I'm gonna give it a shot this year. We like to call it SOUTH TEXAS or BRUSH COUNTRY CAVIAR

[Cbest1997]

Made it several times the past year. I like to use uncle Chris’s steak seasoning instead of salt and pepper

[HoustonHunter94]

We have been digging on venison tartare lately. Takes a leap of faith with raw venison and raw egg yoke but dang it's good. If you like that sort of thing, I would suggest giving it a shot. I've only used backstrap that has been well trimmed.

[El General]

I made some once from a recipe I found online and it was okay, but I have never had the real thing from one of the meat markets that makes it or made by someone from the area. I really want a pound or two of the real thing, but I haven't been anywhere near that area for years.

Anybody Houston guys that are in Castroville or Hondo and wants to pick me up a pound of it to try, let me know and I will be happy to reimburse you cost plus.

[wickll]

Looks pretty simple to make. Gonna have to try making some.

[Geezy Rider]

I’ve got some backstrap that needs to be eaten and this sounds like a new way to eat it.

[Speck]

Tried some from Alamo in Comfort. It wasn’t my cup of tea. Scrambled it in some eggs and it made fantastic breakfast tacos.

[Edward F]

Tried some from Alamo in Comfort. It wasn’t my cup of tea. Scrambled it in some eggs and it made fantastic breakfast tacos.

So you cooked it? 🙄