Comparing Locro across three restaurants — an honest verdict

I ate Locro at three different restaurants in the same week to compare. The results were illuminating. The use of yerba mate varied significantly — only one got it right. The intensely beefy and smoky profile should be consistent but interpretation differs widely.

the asado is an Argentinian social institution as much as a cooking technique. The best version came from a parrilla grill restaurant, which felt authentic. Fernet and cola was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Locro is larger than you'd think.