The dry-aging process concentrates the beef's flavor and creates a distinctive crust when grilled properly. Here, the ribeye is seasoned minimally — just salt and pepper — allowing the aged beef to be the star. The char from the wood charcoal adds smokiness, and the meat rests until perfectly pink inside. Multiple reviewers call this one of the best steaks in Mexico City.
Tips from diners
Order this medium-rare and ask the server to explain the aging process. The story behind the meat is as good as the meat itself.
The quality of the beef is paramount here. Don't overseason — let the meat speak for itself.
Chimichurri is Argentina's national condiment, served at every asado. Here it's made fresh with parsley, garlic, vinegar, and quality olive oil. The balance between acidity and herb intensity is key — it should brighten the beef without overwhelming it.
Tips from diners
Don't skip this — chimichurri is how Argentines finish their meat. It's an essential part of the experience.
A classic Argentine steakhouse starter. The provolone is cut thick, placed directly on the grill, and charred slightly. The result is molten inside with crispy edges. Oregano is essential — it adds herbal notes that cut through the richness. This is the kind of simple preparation that shows technique.
Tips from diners
Start with this if you've never had grilled cheese. It's not like any provolone you've had cold.
Vacio is an Argentine classic — a cut that's less familiar in Mexico City but prized in Buenos Aires. When grilled properly, the exterior develops a crust while the interior stays tender. Chimichurri (a green herb and garlic sauce) is the traditional accompaniment, adding brightness and acidity to balance the richness.
Tips from diners
This cut is a revelation if you've never had it. It's leaner than ribeye but full of flavor when grilled properly.
Asado is the name for the Argentine grilling tradition, and asado de tira is the party cut. Here, the ribs are cooked until the meat pulls easily from the bone, maintaining the smoky char that makes grilled beef special. The herb butter and chimichurri add complexity without overwhelming.
Tips from diners
Come with others — these ribs are meant for sharing and the experience of tearing meat off the bone with your friends is part of Argentine culture.
Chef Gastón Riveira's La Cabrera Roma brings the culture of Argentine meat cookery to one of Mexico City's most vibrant neighborhoods. The kitchen sources prime cuts of beef, dry-ages them 30-60 days for maximum tenderness and flavor, and grills them with the technique perfected in Buenos Aires. It's not trying to be Mexican — it's an Argentine restaurant that happens to be in Mexico City, and the distinction matters. The wine list emphasizes Argentine Malbecs and the service puts diners at the center.
Reservations are essential, especially for Friday and Saturday dinner. The restaurant is popular with both tourists and Mexico City's Argentine expat community.
Ask the sommelier for an Argentine Malbec pairing — the wine list emphasizes Argentine wines that pair perfectly with the beef and the restaurant's philosophy.
Located on charming Álvaro Obregón in the heart of Roma, this is one of the neighborhood's best date-night destinations. The service is attentive without being intrusive, and the food speaks for itself.
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