Mesón el Caserío is at the top of the hill of the old part of town in Cuenca. There's a large…read morepublic parking lot at the top so you can visit Cuenca below, climb back uphill, and build an appetite before coming here.
Parrillada de Verduras: Assorted vegetables are grilled over a wood fire, including zucchinis, mushrooms, red bell peppers, asparagus, onions, and tomatoes. They are seasoned with olive oil, garlic, parsley, and salt, and they pack a lot of flavors and are on the edge between crunchiness and tenderness.
Oreja a la brasa: The pig ears are grilled over a wood fire. They are coated with olive oil, garlic, parsley, and salt, and cut into strips. Squeeze a bit of lemon juice on them. They are crunch, slightly caramelized, with a nice chewiness in the center.
Zarajos: Lamb intestines are wrapped around a vine stick in a circular pattern and seasoned with olive oil, garlic, parsley, and salt. The round bundles are then grilled over a wood fire. Squeeze lemon juice. The zarajos have a firm texture and funky flavor.
Sepia: The cuttlefish is grilled over a fire until the edges are slightly charred, and then cut into strips. They are coated with olive oil, garlic, parsley, and salt, and served with lettuce. The cuttlefish is tender with a nice smoky flavor.
They also have grilled pork sausage and grilled, black morcilla blood sausage.
