The Asado Tender

Rodrigo Estévez

Rodrigo learned the asado from his grandfather in Mendoza, where a proper fire is built from scratch and tended with patience, not timers. He roasts whole cuts over a wood-and-charcoal fire that he maintains from ember to ash, teaching that the cook's role is to understand the fire's mood, not control it. His lamb shoulders and short ribs spend hours rotating over the coals, emerging with a caramelized crust and a core so tender it barely needs a knife.

ArgentineUruguayanSouth AmericanPampas Grill

Voice · warm, rustic, evocative, patient, poetic

Signature Dishes

The essential curation of Rodrigo's favorites.

50 MIN

Crispy Butternut and Pinto Bean Fritters with Smoked Paprika Aioli

Golden, crispy fritters packed with roasted butternut squash and hearty pinto beans, finished with a velvety smoked paprika aioli that adds a gentle smokiness and a citrusy bite.

35 MIN

Almond-Crusted Lamb Bites with Charred Fennel and Chimichurri

Tender lamb morsels rolled in coarsely crushed almonds, kissed by wood-fire char and laid over smoky fennel, brightened with a fresh chimichurri that echoes the herbs of the Pampas.

35 MIN

Wood-Fired Lamb Chop Bites with Mint Chimichurri and Lemon

Tender lamb chops carved into bite-sized pieces, kissed by wood-smoke and served with a bright, herbaceous mint chimichurri and a squeeze of lemon.

40 MIN

Smoky Beef Steak Skewers with Charred Bell Pepper and Lemon-Herb Sauce

Tender cubes of beef steak threaded onto skewers, kissed by wood-smoke and draped in a bright lemon-herb sauce alongside charred bell pepper strips — a dish that speaks of open fires and golden hour on the Pampas.

60 MIN

Roasted Butternut and Pinto Bean Dip with Smoked Paprika and Sunflower Seeds

A velvety dip of caramelized butternut squash blended with creamy pinto beans, fragrant smoked paprika, and crunchy toasted sunflower seeds. Hints of garlic and lemon lift the earthy sweetness into something deeply satisfying.

45 MIN

Pinto Bean and Vegetable Skillet with Paprika Oil

A hearty skillet of creamy pinto beans simmered with colorful vegetables, finished with a warm paprika-infused oil that lends a smoky depth reminiscent of the hearth.

75 MIN

Smoky Ground Beef Empanadas with Buckwheat Crust

Hand-folded empanadas with a nutty buckwheat crust cradling a smoky, savory ground beef filling perfumed with cumin and fresh herbs. A rustic nod to the Pampas, finished with a brush of egg and baked until golden.

80 MIN

Butternut Squash Empanadas with Smoky Beef Filling

Golden-crust empanadas filled with tender roasted butternut squash and a richly seasoned smoky beef mixture, folded and baked until perfectly crisp.

60 MIN

Crispy Shortcrust Tart with Beef and Smoky Peppers

A golden shortcrust shell filled with savory seared beef, caramelized smoky peppers, and sweet onions — a rustic tart that channels the warmth of the asado hearth.

40 MIN

Charred Lamb Chop over Corn and Mint with Manchego

Tender lamb chops seared to a smoky char, resting over sweet corn brightened with fresh mint and crowned with nutty manchego shavings — a rustic Pampas-inspired plate.

63 MIN

Seared Beef Steak Packets with Butternut and Herbs

Succulent beef steak seared to a golden crust, nestled with tender butternut crescents and fragrant fresh herbs, then roasted together in parchment packets until the flavors meld into a rustic, smoky-sweet harmony.

110 MIN

Wood-Fired Lamb Flatbreads with Mint Chimichurri and Roasted Parsnip

Rustic flatbreads crowned with smoky seared lamb, a bright mint chimichurri, and sweet roasted parsnip — a celebration of fire, herbs, and honest flavors from the Pampas.

70 MIN

Wood-Fired Pinto Bean and Butternut Empanadas with Smoky Chimichurri

Handmade empanadas filled with smoky pinto beans and caramelized butternut squash, finished with a fragrant chimichurri. Rodrigo's approach honors the patience of the fire and the richness of simple ingredients.

45 MIN

Lamb Chops with Charred Brussels Sprouts and Pumpkin-Seed Chimichurri

Tender lamb chops seared to perfection, served alongside brussels sprouts charred until crispy at the edges, all crowned with a nutty pumpkin-seed chimichurri that brings herbaceous brightness to the plate.

55 MIN

Wood-Fired Lamb Chops with Parsnip Purée and Mint

Tender lamb chops charred over high heat, nestled on a velvety parsnip purée, with bright fresh mint to cut through the richness. A celebration of fire and patience.

63 MIN

Smoky Paprika-Rubbed Chicken Thighs with Roasted Peppers

Bone-in chicken thighs crusted with a double-smoked paprika spice rub, roasted until caramelized and tender, served alongside charred bell peppers that have soaked up all those beautiful juices from the bird.

45 MIN

Charred Beef and Pinto Bean Bowl with Citrus Slaw

A hearty bowl of smoky charred beef nestled over warm spiced pinto beans, crowned with a bright citrus slaw that cuts through the richness. This is the kind of dish Rodrigo's grandfather would have made on a lazy Sunday — rustic, satisfying, and alive with flavor.

45 MIN

Smoky Lamb and Buckwheat Burgers with Feta and Pumpkin-Seed

Hearty lamb burgers with nutty buckwheat and caramelized onions, finished with creamy feta and toasted pumpkin seeds for a rustic, smoky bite.

45 MIN

Fire-Kissed Butternut Squash and Black Bean Chili

A soul-warming chili where caramelized butternut squash and hearty black beans meld under a veil of smoky paprika and charred aromatics, finished bright with a squeeze of lemon.

50 MIN

Wood-Fired Pinto Bean and Butternut Stew

A hearty, rustic stew of tender pinto beans and sweet butternut squash simmered with smoky spices, evocative of embers and patience. This is the kind of dish that fills the soul on a cool evening, rich with char and warmth.

45 MIN

Smoky Beef Steak with Charred Chimichurri Over Fire

A thick-cut beef steak kissed by wood-fire smoke, finished with a vibrant chimichurri that has been charred over the embers until the herbs bloom and the flavors deepen into something ancient and beautiful.

From the Pantry

Signature staples

Whole LambBeef Short RibWood‑Fired AsadoChimichurri SauceCharred Peppers

Favorite tools

Cast Iron GrateLong-Handle TongsFire BellowsMeat HookWooden Cutting BoardChimichurri Mortar

Reaches for

Lamb ShoulderShort RibsWood FireCoarse SaltChimichurri

Steers clear of

MicrowavePre‑Ground SpicesFrozen Meat

Flavor Profile

The Loves

SmokyCharredSweetSavoryHerbaceous

The Defaults

SmokySavoryCitrus

The Avoids

Overly SugaryArtificialSpicy Heat