Anthony Bourdain

"There are gods here besides tango and football or soccer as we call it. There is beef, porteños - as residents of Buenos Aires are called like beef, and meat in general, but particularly beef. That's fantastic. Man, I love this place already."

Allie Lazar

"Next, the parrilla all-stars, grilled meats like chorizos, morcillas, sweetbreads, and bife de chorizo. And no, this isn’t a bodegón with a phone book-sized menu serving hundreds of dish options to the masses. The place is small, intimate, filled with regular clients and eccentric characters, and most importantly, shows diners what Italian-Porteño food is all about. I sure hope the Zinola familia will keep their legacy alive for another 48 years."

David Sax

"The classic place to go is a parrilla, a barbecue restaurant where tender cuts of beef are seared over wooden coals by a parrillero in a bloodstained apron. An imposing man named Carlitos serves whatever he feels you should eat at Don Carlos, a parrilla in the shadow of La Bombonera soccer stadium in the Boca neighborhood. He'll ask how hungry you are. To Carlitos, "a little hungry" means very hungry, and anything else means you're a Texas rib-eating champion. Either way, it's wise to have skipped ... Read more

Declan McGarvey

"For a scrumptious and diverse dining experience head here, where meat are plentiful."

Vicky Baker

"Situated right next to the blue-and-yellow Boca Juniors stadium, this is one of the city's more old-school parrillas. You can practically smell the testosterone alongside the grilling steak. It's a simple set-up, with some big-name fans: Francis Ford Coppola and Argentinian celebrity chef Francis Mallmann often cite it as their favourite spot. It was long renowned for having no menu: instead Don Carlos would weigh customers up on arrival and present a stream of dishes he thought they'd like. Foreigners ... Read more

Dan Perlman

"We weren’t even halfway through the lasagna when a good sized ojo de bife, a boneless rib-eye steak was brought to the table held high by a pair of tongs. Plop onto one plate. Perfectly charred, cooked medium, seasoned with actual spices and herbs – the finest ojo I’ve had here."