Argentine cuts are recognized throughout the world for their flavor and prestige. From a Buenos Aires corner stands a house transformed into a restaurant, which offers a proposal of meats and wines from different parts of the country.
Faithful to its custom and quality of tourist and culinary offering, Buenos Aires overflowing with options to taste roasts and other emblematic cuts, identity icons and culture Argentina that between still lifes and grills are spread throughout the center of Buenos Aires. On that journey, Red Mother is clearly distinguished from the rest: with the terroir As a starting point, he specializes in telling the local gastronomy from the country’s landscapes, determined by its climate, geography and soil.
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Upon entering, you are surprised by a living room and bistro-like aestheticwith classic tables and bar chairs that are also found outside, in keeping with the warm and suvae lighting that accompanies the place. In front is the chef, sommelier and rancher Juan Ignacio Barcos and a proposal for micro livestock present in the restaurant: “In the Argentinamicro livestock farming responds to precision livestock projects that produce in small volumes and that aim to implement product value and the decommoditization of meat.”


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Madre Rojas is distinguished from other spaces by its terroir.
Red Mother
A letter that travels through provinces and cultures
Regarding the carte, they offer a selection of six cuts cured by Rojas that arrive from Entre Ríos, San Luis and General Las Heras, province of Buenos Aires, and another two from Wagyu, one of the stars of the house. They do not fail grill classicssuch as the center roast, rib eye or the entrail and its garnishes, which fit comfortably with each dish: a must To try are the wagyu fat fried potatoes or their original caesar salad with chinchulines.
To begin with, we recommend hot or cold entrees and some author’s turns that attract attention, such as the wagyu tartare, the chinchulines with lime and lemon puree, or the sweetbreads with leche de tigre, a typical sauce when cooking Peruvian ceviche, which elevates the experience to another level. Aligned with its proposal, the menu is completed with emblematic recipes on Argentine tables, such as pork matambrito with chutney, a sweet and sour and spicy sauce from India, or milanesas with Dijon mustard, lemon and green leaves.
by the time sweetthe desserts respect the same route of tradition with the rice pudding brulee wave Red Cupwhich has ice cream, peaches in syrup and dulce de leche and, of course, the inevitable mixed flan with cream. Against all labels and conventions, in Madre Rojas they defend that the pairing meats with whites is possiblethrough a team of sommeliers dedicated to selecting different wines from national producers, in the search of delimiting a historical and cultural map of this drink. This translates into a wide offering and a specific menu aimed at labels and medium- to intense-bodied reds, sparkling wines, rosés and oranges.
More than a restaurant, Red Mother It is an experience that, under the concept of terroir and the meatpromises a first-class meeting, to bring its diners the most representative flavors of Argentine cuisine. For those who want to enjoy this experience, the address es: Rojas 1600, Villa Crespo.
Source: Ambito

I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.