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 Mibrasa 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