Quebracho

Let’s get the formalities out of the way. There is nothing even remotely Argentine about this restaurant other than the powder blue (the color on the Argentine flag) logo on the napkins and the alfajor (a famous Argentine cookie) on the dessert menu. All but two cuts of beef are from cattle ranches in Mexico and those two that aren’t national are imported from the USA.

Even the names of the steaks are not Argentine and that beef cut chart on the wall uses the Mexican jargon for the beef cuts (the “top” sirloin stolen from the English word for that cut of meat, but used in Mexico to describe the same cut, the top sirloin).

Simply stated, this is a Mexican Asado with a powder blue logo.

With the formalities out of the way, how did the restaurant fare otherwise? Not bad.

I had the inexpensive “combo” meal that includes a 200 gram (7 oz) ribeye steak and choice of French fries, a small tossed salad, or mashed potatoes for about US$15 (290 pesos). It was tender and pretty tasty. As good or better than what you’d find in most low- to medium-priced steakhouses in the USA.

The décor is attractive. The place is usually busy in the evening and during the peak of the lunch hour, but there’s rarely a wait for a table.

The service was better than average, although not stellar.

Overall, a good steakhouse, but not a great one.