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Steakhouses in Mexico City
Mexico City's steakhouses mix three traditions: Argentine and Uruguayan parrillas that spread from the 1980s, northern Mexican grills built around carne asada and arrachera, and US-style steakhouses in Polanco and Lomas serving USDA Prime beef.
Grilled beef is a northern Mexican tradition: carne asada and arrachera (skirt steak) define the cooking of Sonora, Chihuahua and Nuevo León. In Mexico City that style is represented by Sonora Grill, a group that began in 2004 as a small steak-taco shop in the south of the city and now also runs Prime Steak Club, and by grills such as Cuerno, which serve northeastern-style cuts.
Argentine parrillas arrived earlier. La Mansión traces its fine-cuts concept to 1957, after its founders travelled to Argentina; Cambalache dates from 1986, and the local press links the growth of parrillas from the 1980s to Argentine migration and to footballers who stayed in Mexico after retiring. Polanco, especially Avenida Presidente Masaryk, concentrates many of them, alongside Uruguayan cooking at Barrio Sur in San Ángel.
Most steakhouse menus are built on imported beef: USDA Prime and Choice from the United States, Japanese and Australian Wagyu, and some Canadian beef, with domestic cuts also served. In-house dry aging is stated by only a few places. No Mexico City steakhouse holds a Michelin star; the city's starred taquería El Califa de León is known for its beef tacos.
Also in the city: The Capital Grille, Morton's, The Palm, Fogo de Chão, Nusr-Et, RosaNegra and Mochomos.
Listed by name, never by payment or score. Facts last verified: 20 Oct 2026.
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Asado Argentino
Juárez · Est. 1994
Asado Argentino
Dinamarca 72, Juárez, Cuauhtémoc, Mexico City
Style Argentine parrilla Founded 1994 Why it is listedArgentine parrilla founded in 1994 by Osvaldo Caldú; two branches in the city.
Sources: asadoargentino.com.mx · openstreetmap.org
Not yet verified: fire, beef, aging, price, status
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Barrio Sur
San Ángel Inn
Barrio Sur
Calzada Santa Catarina 207, San Ángel Inn, Álvaro Obregón, Mexico City
Style Uruguayan parrilla Beef United States, Uruguay · High Choice (US beef) Why it is listedUruguayan restaurant in a colonial-style house, named after Montevideo's Barrio Sur; in San Ángel Inn for more than 20 years (El Universal, 2023).
Sources: gastrolabweb.com · eluniversal.com.mx · chilango.com
Not yet verified: fire, aging, founded, price
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Cambalache (Polanco)
Polanco · Est. 1986
Cambalache (Polanco)
Alejandro Dumas 122, Polanco, Miguel Hidalgo, Mexico City
Style Argentine parrilla Beef USDA Prime Founded 1986 Why it is listedArgentine restaurant group dating from 1986, with branches across Mexico City; named by the local press among the parrillas that spread in the city from the 1980s.
Sources: cambalacherestaurantes.com · chilango.com · openstreetmap.org
Not yet verified: fire, aging, price
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Carnivore Prime Steakhouse (Live Aqua Bosques)
Bosques de las Lomas
Carnivore Prime Steakhouse (Live Aqua Bosques)
Paseo de los Tamarindos 98, Bosques de las Lomas, Cuajimalpa, Mexico City
Style Modern grill Why it is listedSteakhouse with an open kitchen inside the Live Aqua Bosques hotel.
Sources: excelsior.com.mx
Not yet verified: fire, beef, aging, founded, price
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Cuerno
Polanco
Cuerno
Aristóteles 124, Polanco IV Sección, Miguel Hidalgo, Mexico City
Style Other Beef High Choice / Prime Why it is listedGrill serving northeastern Mexican cooking on Avenida Presidente Masaryk; reviewed by Time Out México in 2026.
Sources: timeoutmexico.mx · cuerno.mx · foodandpleasure.com
Not yet verified: fire, aging, founded, price
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Dante Brasa y Fuego
Polanco
Dante Brasa y Fuego
Edgar Allan Poe 41, corner of Emilio Castelar, Polanco, Miguel Hidalgo, Mexico City
Style Argentine parrilla Fire charcoal Beef Japan, Canada · Wagyu (Japan) Aging dry-aged · 45–60 days Why it is listedCharcoal grill facing Parque Lincoln; sister restaurant of Alodé in Monterrey, with cuts aged 45–60 days (Eje Central).
Sources: dantebrasayfuego.com · gastrolabweb.com · ejecentral.com.mx · foodandpleasure.com · openstreetmap.org
Not yet verified: founded, price
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Gardela
Roma Norte
Gardela
Álvaro Obregón 31, Roma Norte, Cuauhtémoc, Mexico City
Style Argentine parrilla Fire charcoal · wood Beef Prime / Choice Aging dry-aged · 35+ days Why it is listedItalian-Argentine restaurant whose cuts are dry-aged for at least 35 days and cooked over charcoal and wood (Food & Pleasure, 2018).
Sources: foodandpleasure.com · foodandpleasure.com 2 · openstreetmap.org
Not yet verified: founded, price, status
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Award-winning beefHarry's Prime Steakhouse & Raw Bar (Polanco)
Polanco
Award-winning beefHarry's Prime Steakhouse & Raw Bar (Polanco)
Av. Presidente Masaryk 264, Polanco, Miguel Hidalgo, Mexico City
Award-winning beef Jack's Creek · 130 awards. See the awards →
Style American chophouse Beef United States, Japan, Australia · Black Angus (Jack's Creek), Tajima (Kobe) · USDA Prime (US beef) Aging dry-aged Why it is listedMexico City branch of Grupo Anderson's steakhouse brand; dry-aged USDA Prime from Grand Island, Nebraska, alongside Kobe and Jack's Creek beef.
Sources: harrys.com.mx · grupoandersons.com · grupos.grupoandersons.com
Not yet verified: fire, founded, price
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La Mansión (Insurgentes)
Mexico City · Est. 1957
La Mansión (Insurgentes)
Av. Insurgentes Sur 1891, Mexico City
Style Other Fire charcoal Founded 1957 Why it is listedFine-cuts restaurant group founded in 1957 after its founders travelled to Argentina; branches across Mexico City.
Sources: lamansion.com.mx · mexicoindustry.com · chilango.com · openstreetmap.org
Not yet verified: beef, aging, price
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La Vid Argentina
Mexico City
La Vid Argentina
Av. Insurgentes Sur 953, Mexico City
Style Argentine parrilla Beef Angus · Certified Angus Beef Why it is listedArgentine restaurant grilling Certified Angus Beef cuts.
Sources: lavidargentina.com · openstreetmap.org
Not yet verified: fire, aging, founded, price, status
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101 Best
Prime Steak Club
Cuauhtémoc
101 BestPrime Steak Club
Paseo de la Reforma 333, Cuauhtémoc, Mexico City
Style American chophouse Fire charcoal Beef United States, Australia, Japan · Black Angus, Wagyu · Prime (Black Angus); A5 (Japanese Wagyu) Aging dry-aged Why it is listedWorld's 101 Best Steak Restaurants 2022, No. 38; part of Sonora Grill Group, facing the Ángel de la Independencia.
Sources: primesteakclub.com.mx · bloomberglinea.com · gastrolabweb.com · foodandpleasure.com · joinpearl.co
Not yet verified: founded, price
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Puerto Madero (Polanco)
Polanco
Puerto Madero (Polanco)
Av. Presidente Masaryk 110, Polanco, Miguel Hidalgo, Mexico City
Style Argentine parrilla Why it is listedArgentine-style restaurant on two floors with décor evoking the Buenos Aires port; its first branch, on Masaryk, led to others in Mexico and Miami.
Sources: excelsior.com.mx · chilango.com · timeoutmexico.mx · watchcollectinglifestyle.com · openstreetmap.org
Not yet verified: fire, beef, aging, founded, price
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Rincón Argentino
Polanco
Rincón Argentino
Av. Presidente Masaryk 177, Polanco, Miguel Hidalgo, Mexico City
Style Argentine parrilla Why it is listedArgentine parrilla owned by former footballer Juan Carlos Malazzo; began on Lope de Vega before moving to a building for almost 400 diners (Expansión, 2011).
Sources: expansion.mx · rinconargentino.mx · opentable.ie · openstreetmap.org
Not yet verified: fire, beef, aging, founded, price, status
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Sonora Grill (Paseo de la Reforma)
Tabacalera · Est. 2004
Sonora Grill (Paseo de la Reforma)
Paseo de la Reforma 1, Tabacalera, Cuauhtémoc, Mexico City
Style Other Beef Mexico, imported Founded 2004 Why it is listedBranch of Sonora Grill, a steak group founded in Mexico City in 2004 as a small steak-taco shop by Ricardo Añorve; the group also runs Prime Steak Club and Holsteins.
Sources: sonoragrill.com.mx · excelsior.com.mx · emprendedor.com · openstreetmap.org
Not yet verified: fire, aging, price
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Sylvestre (Polanco)
Polanco · Est. 2015
Sylvestre (Polanco)
Anatole France 74, Polanco, Miguel Hidalgo, Mexico City
Style Argentine parrilla Fire wood Beef Wagyu, Kobe Founded 2015 Why it is listedArgentine grill opened in 2015 in the former Casa Calderón, a historic house in Polanco; its name comes from Anatole France's novel The Crime of Sylvestre Bonnard.
Sources: sylvestre.mx · excelsior.com.mx · gastrolabweb.com · forbes.com.mx
Not yet verified: aging, price
Frequently asked questions
Where does the beef in Mexico City steakhouses come from?
Mostly from the United States (USDA Prime and Choice), with Japanese and Australian Wagyu at the high end and some Canadian beef; several chains also serve Mexican beef alongside imports.
What is arrachera?
Skirt steak, usually marinated and grilled over charcoal. It is the cut most associated with northern Mexican carne asada and appears on many Mexico City grill menus.
Does any Mexico City steakhouse have a Michelin star?
Not as of the 2025 guide. The one-star El Califa de León is a taquería whose tacos are made with beef cuts such as bistec, costilla and chuleta.
Is a Mexico City restaurant on the World's 101 Best Steak Restaurants list?
Prime Steak Club was ranked No. 38 in 2022. In 2025 the only Mexican entry was Holsteins, in Monterrey.
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