La Cabrera
Ciudad de Mendoza, Argentina
Gastón Riveira built La Cabrera on a simple idea: source the best cattle and cook them properly on the parrilla. Since 2006, the business has grown beyond one location, but the method hasn't changed — Hereford, Aberdeen Angus, Brangus, and Wagyu, all treated with the respect they deserve over live fire. This Mendoza outpost sits at Primitivo de la Reta 1015, a steakhouse in the truest sense: a place where the meat speaks and everything else gets out of the way.
Asado
