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WHERE TO EAT The best Asado in the world (according to food experts)
1
Recommended by Jin Perez and 11 other food critics.
"Topped with herbs and served sizzling in a cast iron pan, this melted provolone cheese was ridiculously good! Hands down my favorite of the night. I couldn't recommend this highly enough."
2
Recommended by Allie Lazar and 9 other food critics.
"To start, order the goat cheese provoleta—cooked on the grill to form a crackling crusty exterior with oozing melted cheese inside—plus the mollejas (veal sweetbreads) extra crispy with salt and lemon juice, and the arugula and butternut squash salad."
3
Recommended by Lonely Planet and 7 other food critics.
"This modern parrilla caused a buzz when it opened in 2014. The menu is limited but everything on it is spectacular, from the crispy provoleta (barbecued cheese) to the tenderloin and rib cuts."
4
Recommended by Gabriela Kogan and 10 other food critics.
"We recommend: Provoleta."
5
Recommended by FoodieHub and 8 other food critics.
"Enter the soccer themed traditional Argentine steakhouse to feast on grass fed beef so tender the waiters cut it with a spoon. Order your steak with a wild boar chorizo sausage, cheesy provoleta right off the grill, creamy flavorful sweetbreads, and a bottle (or two) of Malbec."
6
Recommended by Lorraine Elliott and 6 other food critics.
"We start with provoleta, a cheese that comes as a disc and is grilled on the parilla. It is soft on the inside and somewhat like a halloumi without the squeak – a tasty cheese melted."
7
Recommended by Lonely Planet and 5 other food critics.
"An upscale asado (barbecue grill) experience where you’ll nibble on cheese and sip boutique wine while watching large hunks of meat being grilled."
8
Recommended by Frommer's and 2 other food critics.
"Don't miss the grilled provolone cheese as a starter."
9
Recommended by Sarah Jane Parmenter and 3 other food critics.
"The full portions are very plentiful. We recommend: provoleta."
10
Recommended by Allie Lazar and 1 other food critic.
"Before El Pobre Luis owner and local grill legend Luis Acuña passed away in 2013, he said the secret to asado was simple: good meat and good wood. Today, his legacy lives at this bustling Chinatown parrilla that is always full of devoted meat lovers. Fútbol jerseys line the walls and locals pack the house ordering salchicha parrilleras and Uruguayan pamplonas, a dish of either beef, chicken, or pork stuffed with cheese, ham, roasted red peppers, rolled up, and cooked on the parrilla. Don’t miss out on ordering the crispy sweetbreads, aka the caviar of grilling."