Ballard and Kent ARE OpeN!
Ballard and Kent open daily from 11am – 10pm for dine-in service. At this time King County is allowing us to seat at 50% capacity. To ensure guest satisfaction and social distancing requirements, we will temporarily be seating by reservation only. Reservations can be made by phone or email (be sure to indicated which location in the email) for both locations or online via Yelp for the Ballard restaurant only. Feel free to contact us at firstname.lastname@example.org.
We will continue our take out program. Family style dinners will be for take out only. Please call your orders in ahead of time and they will be ready for you at the front door of each location. We have hand sanitizer available at the entrance and sanitize pens and check presenters after every use!
We encourage all guests to follow CDC guidelines regarding wearing masks when in public to protect yourselves and our staff during these unprecedented times.
Thank you for your continued support of Asadero!
Asadero comes from humble beginnings. In 2014, Chef and Owner David Orozco started his business in Kent outside of a popular Mexican disco in 2014. After several months, he moved into a brick and mortar space in a small strip mall in Kent.
Asadero Kent became successful from the start. The menu featured mesquite grilled meats reminiscent of Northern Mexico – known for it’s high quality beef. Served with fire-roasted salsa made in house, the spot became the place of legend in the greater Seattle area.
In 2016, Orozco opened Asadero Ballard in its namesake Seattle neighborhood. Those who traveled from Seattle to Kent now formed lines out the door to sample an expanded menu featuring various cuts of Prime beef along with American and Japanese Wagyu. It remains the only Mexican Steakhouse in Seattle and is one of the top dining destinations in the city.
The Asadero Way
Asadero is no ordinary steakhouse. We cook using traditional Sinaloan methods using high heat and mesquite wood which imparts a unique flavor to our meats. Our kitchens feature Spanish-made Josper charcoal ovens which combine grilling and oven cooking methods in a single unit. They are designed to cook faster, more efficiently and to produce a consistently higher quality product.
In Mexico, asaderos do parrilladas — mixed grill, in English — and steaks. It’s the Mexican version of a steakhouse, with handmade flour tortillas, fire-roasted and stone ground salsas, with the star being Sonoran beef – famous as the best in Mexico.
The beef we use is some of the highest quality available. Asadero only serves USDA Prime Beef along with American and Japanese Wagyu which are renowned worldwide for their high fat content, marbling and overall quality. Asadero is the #1 buyer of American Wagyu beef in Seattle. We are proud to source our meat from quality suppliers including HeartBrand from Akaushi.
Eat Carne Asada Every Day