Los Chavales de la Barriada.

4 Alan Donegan - a year ago

Fancy place where they bring your food out under the silver cover! The food is tasty and has plenty of space. Katie and I like going here and chilling out and working for a few hours.

5 Hebert Mtz S. - a month ago

Great flavor. Pretty good service. Strongly recommend it.

2 Tom F. - 8 months ago

Let's start with the good things. The restaurant is clean, has a broad choice of meats and the waiters always kept an eye on me.

Still, I am absolutely disappointed after my visit. I went home hungry although I ordered one of their signature cuts (a 900 Mex$ / 45$ USD Porterhouse Steak) which should be A LOT but it wasn't. The steak was 1.5cm (0.5 inch) thin and definitely didn't weigh more than 200g/7oz. It felt like a Schnitzel or a flank steak and not like a premium Porterhouse. (yes it was a Porterhouse but way too thin)

To make matters worse the "medium" cooked steak was served in a sizzling hot pan which means it went to well done and beyond in 3-4min. Why would you serve meat that is not completely cooked in a sizzling hot pan? Nobody does this. In particular not steak restaurants.

Overall the expectations people have when visiting a "Argentinian Steak Restaurant" with relatively high Prices (50$ per Steak incl. tax) won't be met at this restaurant. They have a lot of things to improve when asking for so much money.

PS: take a look at "Che Gaucho" and "El Molino" as potential alternatives.

5 Lindiwe Barnes - 2 months ago

The chicken mole for lunch is delicious. The staff is friendly and professional.

3 Camarell Anderson - a year ago

Mediocre. The food wasn't bad, but wasn't great. I order the house salad with a salmon filette, this seemed to confuse my waiter. As I was eating my salad I felt like all of the ingredients were probably sourced at Sam's Club. Such a shame given what is accessible in the local region.

4 Juriy - a year ago

First time we came to this place, we've had one of the best skirt steaks (arrachera) and the absolutely perfectly cooked ribeye. The skirt steak was simply to die for — tender like butter, slightly springy, nice grilled flavor on the outside. And the ribeye was cooked medium rare, by the book, with just enough fat sprinkled throughout in the cut.

The second time, however... the skirt steak was very different — chewy, much more rare (even though we've asked for medium rare). Thankfully sweetbreads and sausages were pretty delicious, better than skirt steak the second time around :)

So close to 5 stars if not for the inconsistent arrachera.

4 Patrick T. Kelly - 2 years ago

Expensive but the steak I had was the second best in Oaxaca and service was very good. I'll take photos next time but the lockdown nonsense is still taking a toll.