Buenos Aires eateries highlight traditional Argentine locro and asado

El Hornero, a historic Buenos Aires restaurant, serves its signature locro year‑round at three locations – San Telmo market, Microcentro and the new "Posta del Hornero" on Defensa. The dish is prepared with white corn, beans, assorted meats and slow‑cooked vegetables, and the restaurant even shares the full ingredient list for home cooks. A 500‑gram serving costs AR$20,000 and is offered alongside other regional specialties such as knife‑cut steak empanadas, humita and mondongo.

During La Carnicería’s 10‑year anniversary in Palermo, chefs Germán Sitz, Pedro Peña and others discussed common asado mistakes. Sitz warned, “Because of that, they used large cuts like vacío and costillar, turning them over the grill all day.” Liber Acuña added, “It’s totally different from what was always consumed, it has a hundred times more flavor.” The panel promoted using bone‑in cuts such as bife and lomito, and expanding side dishes to seasonal grilled vegetables.