La Cabrera
The Atlas Review
The BBQ Atlas
La Cabrera brings Argentine asado to Mendoza with the confidence of a house that knows its beef.
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.
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
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