Madre Rojas

Wagyu raised outdoors in Entre Ríos by the owner's family since 1998, beside grass-fed Angus and Hereford, with the feed of every cut printed on the menu.

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By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

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Why go

Madre Rojas starts with a herd. In 1998 the veterinarian Luis Barcos set out to raise Wagyu in Argentina; his son, Juan Ignacio Barcos, a chef, sommelier and cattle producer, opened this parrilla on a Villa Crespo corner in December 2021, with the owners of Sifón Sodería. The Wagyu comes from the family's land in Gualeguay, Entre Ríos, and turns up across the menu, from charcuterie to fries cooked in its fat. The other cuts come from named producers, and the menu says how each animal was fed. Madre Rojas placed No. 47 in World's 101 Best Steak Restaurants 2026, and Time Out reports a Gold certification from The Beef Advocate.

What to order

Corte Wagyu Barcos & Sons
Ojo de bife, 450 g / 16 oz
Corte de vaquillona

BreedWagyu, Angus, Hereford

Opened2021

Not published: aging, fire, grade, price.

01What to order

Corte Wagyu Barcos & SonsThe house cut, from the family's Les Amis reserve in Entre Ríos, per La Nación. ARS 94,000 in November 2025.
Ojo de bife, 450 g / 16 ozRaised and finished 100% on pasture, per Time Out (April 2026).
Corte de vaquillonaA heifer cut, ARS 56,800 in November 2025.
Panceta curada de WagyuCured Wagyu bacon, which the Buenos Aires Herald calls the house's signature charcuterie.
Papas fritas en grasa de WagyuFrench fries cooked in Wagyu fat.
Mollejas and entrañaSweetbreads, ARS 19,200 in November 2025; the skirt can be ordered at two degrees of doneness.

02The beef

Wagyu first. Perfil, in 2023, described steers of 100% Wagyu genetics, raised free-range without confinement in Gualeguay, Entre Ríos, on land declared a nature reserve and free of agrochemicals; the genetics came in through Wagyu Sekai. The menu labels each cut: 100% pasture, pasture with supplementation and no confinement, or agroecological practice. Time Out lists the other suppliers in 2026: La Julia Organics for organic grass-fed Angus and La Morena for Angus and Hereford. No source gives aging days. The number: 1998, the year the Wagyu project began.

03The fire

The meat is grilled, and Time Out mentions green beans cooked over the fire by chef Sabrina Jamett. No source names the fuel.

04The story

Perfil dates the opening to December 2021; Time Out says late 2021. Barcos trained in hotel kitchens, at the Alvear Palace and the Sofitel, and presides over the Instituto de Ciencias y Oficios de la Carne, whose meat-sommelier school has the support of the University of Buenos Aires, per the Herald. He calls the corner Barrio Warnes, after the nearby car-parts street. In November 2025 Cadena 3 reported that Dua Lipa dined there with her family. Elías Aguirre runs the wine list, which pairs meat with white and orange wines as well as reds.

05The practical

Rojas 1600, Villa Crespo, away from the usual Palermo circuit. The menu is long on Wagyu: tartare, raw rib-eye, an intercostal skewer, chorizo, croquettes, bresaola, cecina. Prices from November 2025: tortilla de papa ARS 14,700, chinchulines ARS 7,000, house pickles ARS 5,000. Steakpedia did not verify current hours or a phone number; check the restaurant's Instagram before going.

Address: Rojas 1600, Villa Crespo, Buenos Aires
Directions: Google Maps ↗