Had the privilege to be part of an 8-hands dinner by Chefs from Tono Cevicheria.

I think at this point I kind of got the idea that the accompanying sauces were really stars of the dishes. I’ve never had ox tongue before but my dining companion mentioned it was chewier than other cuts of meat. I had half imagined the texture to be like agar agar but this wasn’t like that at all! Sure the texture wasn’t as soft but still a delight to have, especially when seasoned with thyme (I’m a sucker for thyme). The bagna cauda was AMAZING. I polished off the sauce even when no ox tongue was left on my plate.