Just tried the new carne asada. I was quite hopeful because I used to love the steak before they started cooking it in central kitchens. I find that instead of simply reheating the steak, restaurants end up cooking the life out of it. I hoped that restaurants might put a little more care into the carne asada, or that even if they overcooked it, it would still turn out better. I was wrong. Overcooked carne asada is way worse than overcooked steak... chalk-like texture, and the flavor just isn’t good compared to the regular steak seasoning.

I’ll give it another try if I actually see some nice, pink carne asada on the assembly line but first impressions were