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Carne Asada is the only way to go at this Sinaloan restaurant, which fires top-quality prime steak on the grill all day.
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 (Niman Ranch Prime, $25.99), seasoned with nothing more than salt, pepper and smoke, was one of the most tender, best-tasting steaks I’ve had anywhere.