Try the coffee cocoa-rubbed filet topped with ancho chile butter and crispy "angry onions" -- it's a local favorite. En savoir plus .
Los Tres Gallos is particularly well known for its Cecina de Yacapixtla, a traditional beef dish with a distinctive flavor that comes from salting, pounding and air-drying in the sun. En savoir plus .
Don't miss the Australian Wagyu rib Eye -- it's an indulgent dish that will give you a caveman moment with its presentation of sliced steak and two huge bones. En savoir plus .
Try the "long bone" coyboy steak - it's a traditional rib eye taken to the next level with custom seasonings and topped with black truffle butter. En savoir plus .
Check out the House Filet - a savory Bearnaise sauce covers the 6 oz. of juice-bursting meat, surrounded by flash-fried Louisiana oysters. En savoir plus .
Try the 28-ounce, spice-rubbed cowboy cut rib eye. It's infused with guajillo and ancho chiles, with a touch of cumin, coriander and chipotle. Yum! En savoir plus .
Get the full California "foodie" experience with these steaks, which are the perfect combination of spice, sweetness, acidity and richness. En savoir plus .
The star of this show is the 50 oz. Tomahawk steak that's served with mashed potatoes and seasonal veggies. Try it on Tomahawk Thursdays when you can get it for a bargain $79! En savoir plus .
