Went to eat a late lunch at Al Carbon. As many readers know, dining between mealtimes can be precarious at best and disaster at worst. And while traveling sometimes one does not always want to eat on the traditional breakfast, lunch, dinner schedule. Upon arriving at Al Carbon, I was very pleased to be met by a very attentive and competent waitress, Angelica She explained their meat temperatures clearly and I my expectations. This may seem like a no-brainer but south of the US most like steak VERY well done until one gets into the south of South America. My steak, the puyaso, was two half inch slices of the same cut was very lean local meat. It had a good layer of flavorful fat bordering the sirloin, very nicely cut and grilled on the coals to a beautiful medium rare. The potato was also grilled to melt in mouth perfection and my Nicaraugan chorizo app was well worth trying. Reminded me a bit of some Thai sausages I have enjoyed. I highly recommend the espresso as well. Overall, it was an excellent experience in Leon.
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