05/06/2026
When Chef Yamil picks up the knife, the story starts before the first bite.
This week, he's breaking down one of the most underestimated cuts in the culinary world — Lengua de Bisonte. American bison tongue. An ingredient that demands respect, patience, and a chef who knows exactly what it's capable of.
Watch how he works through it. The tongue has layers — and each one tells a different story. The top yields clean, precise slices cut sashimi style — thin, elegant, and almost impossibly tender. But the bottom? That's where things get interesting. The underside of the tongue carries a deep, marbled fat layer that looks and behaves exactly like brisket — rich, gelatinous, and packed with a depth of flavor that most cuts can only dream of.
Nothing is wasted. Everything is intentional.
This is the kind of ingredient that challenges a kitchen and rewards a table. And right now, Chef Yamil and Chef Isgut are the ones making sure it lands on your plate exactly the way it deserves to.
Limited. Here right now. Gone when it's gone.
Ask about the Lengua de Bisonte when you reserve.
📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)
