The best parrilla in San Telmo is reminiscent of the pampas, with memorabilia of gauchos (Pampas cowboys) filling the restaurant. White linen tablecloths and tango music complement the atmosphere, with an upstairs dining room that faces an excellent walled wine rack. The professional staff makes sure diners are never disappointed. Chef-owner Hugo Echevarrieta, known as el maestro parrillero, carefully selects meats. The best choices include the asado (short rib roast), lomo (sirloin steak, prepared with a mushroom or pepper sauce), baby beef (an enormous 850g/30 oz., served for 2), and the mollejas de chivito al verdero (young goat sweetbreads in a scallion sauce). The Felipe Rutini merlot goes perfectly with baby beef and chorizo. Service is outstanding.