The Ultimate Guide to Buenos Aires' Legendary Parrillas

In Buenos Aires, grilled meat holds a revered place, alongside icons like Messi, fútbol, and the Pope. Simply put, steak is a way of life, and the parrilla is its sacred altar.

Argentina, a nation of meat lovers, boasts the world's second-highest per-capita beef consumption (only behind Uruguay), with the average person consuming around 57 kilos of beef annually. But being the land of carne doesn’t guarantee a perfect steak at every grill. From terminology and etiquette to the best places to eat, here’s your complete guide to Buenos Aires' parrillas.

What is a parrilla?

A “parrilla” refers to both the grill itself—a fire hearth with grates for cooking meat—and to any venue specializing in grilled meats, from upscale restaurants to street vendors. (The double 'l' in parrilla is pronounced as 'sh' or 'j', so it sounds like 'pa-ree-sha' or 'pa-ree-ja').

How to Order

What’s the common thread between Buenos Aires’ high-flyers in designer threads at a chic waterfront steakhouse and an elderly man in a stained tank top and pajamas at a modest neighborhood joint? They all enjoy the same grilled meats. Parrillas cater to every stratum of society, and regardless of one's background, Argentines share similar meat-eating customs.

The meal often starts with achuras, or offal, such as sweetbreads, kidneys, liver, and chitterlings. Blood sausage, chorizo, and provoleta, a thick slice of grilled cheese, accompany these initial appetizers. The highlight is the main course: substantial cuts of grilled meat, unmarinated and generously seasoned with parrillero salt, served on a plate. Chimichurri and salsa criolla are the only acceptable additions besides salt. Steaks usually don’t come with sides; simple salads or fried potatoes, known as guarniciones, are ordered separately.

Vegetables aren’t a parrilla’s strong suit, so opt for a basic lettuce, tomato, and onion ensalada mixta and papas a la provenzal, which are French fries topped with chopped parsley and garlic. Request the fries a caballo to get them with a fried egg on top. Unlike U.S. steakhouses, where individuals order their own dishes, in Argentina, an array of offals, various meat cuts, and sides are brought for the whole table to share. It’s generally recommended to order about a pound of meat per person.

Skip the Spanish dictionary when it comes to meat temperatures in Argentina, as the translations might mislead you. Surprisingly, many locals prefer their meat well-done, so if you prefer your steak rare, ask for it bien jugoso, or vuelta y vuelta for blue. For medium or medium-rare, request jugoso. Apunto usually means medium-well, while cocido will get you a dry, overcooked piece.

Parrilla Glossary

AsadoRefers to either a barbecue event or beef ribs. The term asador (for a male) or asadora (for a female) denotes the grill master.

ParrilladaA mixed grill platter typically featuring organ meats and budget-friendly cuts. The grill master is known as a parrillero (male) or parrillera (female).

Al asador/asador criolloA traditional barbecuing method where meat (beef, goat, lamb, or pork) is cooked vertically on an iron cross over an open flame. Popular in rural areas.

Bife de chorizoSirloin steak, not to be confused with chorizo sausage. When in doubt, always opt for bife de chorizo—it’s the ultimate test for a great parrilla.

ChimichurriWhile there are many variations, chimichurri is commonly made with a blend of chopped parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar.

ProvoletaA thick slice of semi-firm cheese grilled on the parrilla. Often the sole vegetarian option available.

Salchicha parrilleraA type of grilled sausage that is typically longer and thinner than standard chorizo, and often cooked in a spiral shape.

Salsa criollaA tangy salsa made from chopped fresh tomatoes, onions, and peppers, with a vinegar base.

Additional Terms to Know:

Bondiola de cerdo: pork shoulder
Chinchulín: chitterlings, small intestine
Chorizo: sausage
Cuadril: rump
Entraña: skirt steak
Lomo: tenderloin, filet mignon
Matambre de cerdo: pork flank
Molleja: sweetbread
Morcilla: blood sausage
Ojo de bife/bife ancho: ribeye
Papas a la provenzal: French fries with garlic and parsley
Parrilla: both a steakhouse and grill
Porteños: people of Buenos Aires
Riñon: kidney
Tira de asado: short ribs
Vacío: flank or flap steak

The 12 Must-Visit Parrillas in Buenos Aires: Where to Go and What to Try

Don Julio

Address: Guatemala 4699, Palermo Soho
What to order: Chorizo, morcilla, mollejas (sweetbreads), bife ancho (ribeye)
Who’s dining: Food enthusiasts, tourists, the culinary community, and wine aficionados
Vital intel: To avoid long waits for a dinner table, opt for a relaxed lunch instead.

A single visit to Don Julio reveals why meat and malbec are cherished staples in Argentine culture. For 18 years, master grill chef Pepe Sotelo's expertise established this wine-focused restaurant as a prime destination in Buenos Aires. Recently, renowned chef Guido Tassi has revitalized the menu, drawing from his national travels and sourcing exceptional ingredients to complement the premium Aberdeen Angus and Hereford beef. In 2016, Don Julio was one of only two parrillas featured on Latin America’s 50 Best Restaurants list (the other being La Cabrera, also in Buenos Aires). | Website

Los Talas del Entrerriano

Location: Av. Brig. Gral. Juan Manuel de Rosas 1391, José León Suárez (Buenos Aires province)
Recommended dishes: Matambre de cerdo (pork flank), chorizo, papas a la provenzal
Typical diners: Local families
Insider tip: Portions are generous, so bring a group for the full experience. Solo diners or couples can enjoy a meal at the achuras bar for a more intimate experience.

On any given Sunday, Los Talas del Entrerriano grills and sells over 70 racks of beef ribs, along with hundreds of chorizos, blood sausages, and a variety of other meats. While this suburban meat haven might not serve the best steak of your life, it certainly embodies the essence of the Argentine parrilla experience. Guests can choose from long picnic tables accommodating over 450 people in the warehouse, or sit at the U-shaped achuras bar overlooking a grill dedicated to organ meats. Outside, the real spectacle unfolds: beef, goat, and pork are roasted on an iron cross over an open-flame pit, while smaller cuts and chicken are grilled on a massive Olympic-sized grill. | Visit the website

La Carnicería

Location: Thames 2317, Palermo Soho
Must-try: All of the entradas (appetizers): chorizo, provoleta, mollejas, lengua (pickled tongue), tiradito de nalga (rump tiradito), repollo (pickled grilled cabbage), and the yerba mate gin and tonic.
Typical diners: Trendsetters, local chefs, adventurous travelers, open-minded parrilla enthusiasts
Insider tip: During a recent visit to Buenos Aires, Danny Meyer called these sweetbreads “the most delicious he’s ever had.”

At La Carnicería, chefs Pedro Peña and Germán Sitz reinvent traditional steakhouse fare with inventive twists. Rather than a simple sausage, they serve homemade smoked chorizo accompanied by sunny-side-up eggs, fingerling potatoes, and fresh peas. Their sweetbreads are uniquely prepared, seasoned with lemon and salt, then caramelized with whole cane sugar and served atop a corn cake with black garlic. Although salads at steakhouses are usually an afterthought, the pickled and grilled cabbage here stands out as a worthy contender against the meatiest dishes. The restaurant offers two dinner seatings: an earlier one favored by tourists and a later one where locals gather. For a quick bite, visit Chori, La Carnicería’s fast-food counterpart, for a taste of Argentina’s beloved choripán: homemade smoked chorizo in a fresh roll with various condiments. | Visit the website

El Pobre Luis

Location: Arribeños 2393, Belgrano
Recommended dishes: Pamplona, mollejas, salchicha parrillera (grilled sausage), bife de chorizo
Typical diners: Locals, families, chefs, fútbol enthusiasts, and players
Insider tip: The best spot in the house is at the bar, offering a view of head parrillero Beto Niz at work on the grill.

Before passing away in 2013, El Pobre Luis owner and local grilling icon Luis Acuña shared his secret to asado: quality meat and good wood. Today, his legacy endures at this lively Chinatown parrilla, a hub for devoted meat aficionados. The walls are adorned with fútbol jerseys, and the crowd frequently orders salchicha parrilleras and Uruguayan pamplonas—meat (beef, chicken, or pork) stuffed with cheese, ham, and roasted red peppers, then grilled. Don’t miss the crispy sweetbreads, often regarded as the pinnacle of grilling. | Visit the website

Lo de Freddy/Nuestra Parrilla

Location: Bolívar 950, San Telmo
Must-try dish: Choripán
Typical patrons: Local regulars, visitors to the San Telmo antique market
Insider tip: Freddy’s closes around 4:30 p.m. and reopens at 8:30 p.m. for dinner.

Despite relocating within the San Telmo market last April, Freddy’s parrillita remains a cherished spot for sausage aficionados. The choripán, a simple yet iconic dish of chorizo in bread, dominates the six-item menu and is a quintessential Buenos Aires cheap eat. The grill team quickly sears a butterflied sausage and serves it on a crusty roll for just $2 USD. Diners can customize their sandwiches with red and green chimichurri sauces available at the bar. A visit to the mercado is incomplete without grabbing a choripán from Lo de Freddy. | Visit the website

El Ferroviario

Location: Av. Reservistas Argentinos 219, Liniers
Must-try dishes: Chorizo, morcilla, provoleta, chinchulines, asado, lechón (suckling pig)
Patrons: Locals, families, Vélez Sarsfield soccer fans
Insider tip: Be sure to make reservations, especially on weekends.

At El Ferroviario, slabs of beef are grilled to perfection in a sprawling meat haven situated behind a parking garage in an old railway station on the outskirts of Buenos Aires. With a seating capacity of over 400, this bustling spot delivers all the hallmarks of a classic parrilla: generous portions, affordable prices, and a group-friendly atmosphere. Waitstaff dart between the outdoor grill and the tables, delivering heaping plates of every conceivable cut of beef. | Visit the website

La Brigada

Location: Estados Unidos 465, San Telmo
Recommended dishes: Lamb and goat chinchulines, goat sweetbreads, bife de chorizo (sirloin), Hugo’s special cut
Who visits: Food enthusiasts, tourists, local celebrities, business professionals
Insider tip: La Brigada has hosted a roster of celebrities including Steven Tyler, Bono, Rod Stewart, and Rafael Nadal.

La Brigada, a cornerstone of San Telmo, has weathered Argentina’s economic storms and served top-tier beef for over 25 years. Renowned for their unique practice of slicing steaks with a spoon to demonstrate their tenderness, this parrilla also offers distinctive cuts not commonly found elsewhere. From wild boar chorizo to goat sweetbreads, lamb chitterlings, and even beef testicles, Hugo Echevarrieta’s menu is a testament to Argentina’s rich meat culture. | Visit the website

Cabaña Las Lilas

Location: Av. Alicia Moreau de Justo 516, Puerto Madero
Must-try: Ojo de bife, soufflé potatoes, dessert tasting
Patrons: Tourists, business executives
Insider tip: Be prepared for a higher bill; this spot is among the more upscale dining options in the city.

For more than two decades, this renowned riverside steakhouse has been serving up hundreds of premium cuts daily. A reliable choice for visitors, Cabaña Las Lilas attracts tourists with its exceptional service, award-winning wine selection, and top-quality beef and pork sourced from its own countryside farms. If you're on a tight budget or seeking an offbeat experience, this upscale venue may not be the right fit. | Visit the website

Parrilla Peña

Location: Rodríguez Peña 682, Recoleta
Recommended dishes: Provoleta, chorizo, bife de lomo, french fries, flan mixto (with dulce de leche and whipped cream)
Patrons: Locals, neighborhood regulars, tourists
Insider tip: As with many local spots, Parrilla Peña only accepts cash.

Bodegones are cherished neighborhood Mytouries offering classic Porteño comfort foods such as grilled meats, pastas, and milanesas. While authentic bodegones are rare in BA, Parrilla Peña brings a nostalgic touch with its no-frills approach to casual dining: a hearty steak, a side of potatoes, flan topped with dulce de leche, and table wine diluted with ice and soda water. | Visit the website

Secret Parrilla

Location: Av. Dorrego 2720, Palermo
Must-try dishes: Provoleta, chorizo, entraña, 800-gram bife de chorizo
Patrons: Local regulars, discerning travelers
Insider tip: Secret Parrilla has had over a dozen name changes in the last decade, also known as Don Hugo’s, Secret Tito’s Parrilla, Tito’s, and SecreTito.

Hidden from plain view, this discreet parrilla on the Palermo-Las Cañitas border is a well-kept secret. With no signage, just a mirrored door marked “cerrado” (closed) and an exhaust vent billowing grill smoke, finding it is half the adventure. Push through the unlocked door to discover a no-frills local gem. Head upstairs to the enclosed rooftop dining area to enjoy classic parrilla fare. Vegetarians can still indulge with the provoleta, a thick cheese disc that melts into a crispy, caramelized shell with gooey inside. Bonus: Open daily for lunch and dinner, except Mondays. | Visit the website

La Cabrera

Location: Cabrera 5099, Palermo Soho
Must-try dishes: Chorizo, empanadas, bife de chorizo
Patrons: Tourists, locals aiming to impress visitors
Insider tip: Enjoy a 40% discount during happy hour every night from 6:30 p.m. to 8 p.m., though you'll need to order, dine, and settle the bill within this timeframe.

Highly recommended by guidebooks, La Cabrera is the famed Palermo meat haven known for its generously sized steaks and a side assortment that’s practically a meal on its own. While it may seem like an exaggerated version of a traditional Argentine parrilla, its high-quality beef, attentive service, and hefty sirloins ensure it remains a popular destination. | Visit the website

Gran Parrilla del Plata

Location: Chile 594, San Telmo
Recommended dishes: Achuras platter, asado, ojo de bife, entraña, waffle fries
Patrons: Locals from San Telmo, tourists
Insider tip: This neighborhood gem gained global fame following a visit from Michelle Obama in 2016.

Once a butcher shop in the early 20th century, Gran Parrilla del Plata evolved into one of San Telmo’s top grill houses by 2007. Don’t be misled by the white tablecloths and neatly dressed waiters; this spot is all about laid-back Porteño dining. The achuras platter showcases a range of adventurous options like chitterlings, blood sausage, and chorizo, while vegetarians can enjoy pasta dishes. | Visit the website

Allie Lazar is a food writer based in Buenos Aires. Follow her on Instagram and Pick Up the Fork, where you can read more about the parrillas of Buenos Aires.Editor: Hillary Dixler Canavan