Style
Asado Barbecue
Live-fire beef on the parrilla — the South American asado.
La Cabrera
Buenos Aires, Argentina
La Cabrera opened in Palermo in 2006 and has grown into a small chain across Buenos Aires, but this is where it began. The kitchen works the parrilla with the kind of single-minded purpose that comes from knowing exactly what you do: Hereford, Aberdeen Angus, Brangus, Wagyu — cattle breeds chosen and grilled over fire. There is no mystery here, no distraction. You come for meat cooked properly on a grill, and that is what you get. Daily happy hour runs 18:30 to 20:00 with 30% off the bill. That is the practical information. The rest is what you order and how you eat it.
Don Julio
Buenos Aires, Argentina
Located on Guatemala in the city's south, Don Julio keeps the hours of a place that takes both lunch and dinner seriously — open from half eleven through to one in the morning, seven days a week. Argentine parrilla, done straight.
El Norteño
Monterrey, Mexico
This is straightforward norteño cooking: carne asada, parrilladas, and hamburguesas, all done al carbón. The kitchen knows what it does and does it daily, seven days a week, from noon until half past ten at night. Find it on Avenida Constitución. Call ahead or message on WhatsApp if you need to — they're there to feed you, not to surprise you.
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.
La Cabrera
Cariló, Argentina
La Cabrera — Gastón Riveira's Buenos Aires parrilla, born in the 2002 crisis and now spread across Argentina and beyond — brings its generous asado to Cariló at Boyero 1480. Good beef (Hereford, Angus, Brangus, Wagyu), cooked over the parrilla and served with more sides than you'll expect. Call ahead; it's worth the effort.
La Cabrera
Pilar, Argentina
Gastón Riveira built La Cabrera on a simple idea: source proper beef and cook it properly over fire. The business has grown to multiple locations since 2006, but the method hasn't changed — asado, the Argentine way, on the parrilla. This Pilar outpost sits in Complejo HEY on Las Magnolias, a steakhouse in the truest sense: meat, heat, and the confidence of a place that knows its craft. Order what's in front of you. The beef is the point.
La Cabrera
Salta, Argentina
Gastón Riveira opened the first La Cabrera in Buenos Aires's Palermo in 2002, in the teeth of Argentina's economic crisis, and grew it into one of the continent's most decorated parrillas. This Salta outpost on Avenida Belgrano runs the same idea: Hereford, Angus, Brangus and Wagyu over the grill, every main arriving with its famous spread of little sides. Call ahead and come hungry.
La Cabrera
City Bell, Argentina
Gastón Riveira's asado house opened in 2006 and has since grown to multiple locations across Argentina. This City Bell outpost serves Hereford, Aberdeen Angus, Brangus, and Wagyu — all cooked over the parrilla with the quiet certainty of a place that understands beef. Open daily from noon to 4 p.m. and again from 6:30 p.m. to 1 a.m., it's the kind of steakhouse where the menu is simple because the meat speaks for itself.
Parrilla El Fogón
Montevideo, Uruguay
This is a parrilla restaurant built on the Uruguayan way with meat — export-grade beef, dry-aged cuts, fish, shellfish, and handmade pasta. The kitchen knows what it's doing and has been at it for over sixty years. Located in Punta Carretas, Parrilla El Fogón operates as part of a larger group. Find them online or on the grill.