Read About Asadero in the News
Seattle restaurant owner David Orozco grew up in Guadalajara where everything was grilled over charcoal – a distinct taste that he recalls and tries to emulate in his food today at Asadero. This episode explores how David found a welcoming and curious culinary community in Seattle that has allowed him to introduce the flavors of Mexican ‘Norte’ to the Northwest and carry his family legacy forward.
From-scratch tortillas come with regional Mexican specialties like ribeye, New York strip, tenderloin, and wagyu. Bring on the meat sweats.
Seemingly every table has a 16-ounce carne asada draped on top of it, and the flawless prep and simple seasoning (just salt, pepper, and the savory smoke of mesquite charcoal) give you an almost bionic ability to register every vivid detail of the meat, which is mostly American wagyu.
In a city with so much great food, we wanted to know: What really takes the prize? Our critics tasted some of the very best steaks to find out
Both Asadero locations champion quality carne asada made with wagyu beef and paired with their signature salsa made with fire roasted tomatoes on a molcajete, mortar and pestle.
The screaming value on high-end cuts of meat is one of many reasons to visit this Mexican steak house.
Ballard is slowly becoming the it-spot for Mexican restaurants, and this one is by far the most distinctive.
A 12-ounce rib-eye, seasoned with nothing more than salt, pepper and smoke, was one of the most tender, best-tasting steaks I’ve had anywhere.