Mejores parrilleros de México

Tulio Recomienda is an expert in grilling techniques, sharing tricks and secrets to achieve the best barbecues. His content includes detailed guides on how to grill different cuts of meat and master the art of grilling, making him an authority on the subject.

Elkin Bacca is a grill master with a distinguished career in culinary events and master classes, sharing his profound knowledge of grilling techniques. His active participation in the Club del Asado and collaborations with influential figures demonstrate his impact on grilling culture.

José Vega is a grill master who has brought his adobo seasoning recipes and rotisserie designs from Mexico to various locations, demonstrating his profound knowledge of Mexican grilled cuisine. His expertise and leadership at Club del Asado, as well as his collaborations with other experts, solidify his influence in grilling culture.

Ricardo de Gorordo has transformed Tampico's culinary scene with his restaurant Los Curricanes, fostering a vibrant community around barbecue culture. His skill as a Fire Master of the Mexican Society of Grill Masters and his innate passion for fire distinguish him in the art of grilling.

Juan Emilio Villaseñor is a Mexican chef specializing in the use, research, and application of smoke as a seasoning in cuisine. His career includes being a Fire Master for the Mexican Grill Society and being recognized as "Chef of the Year 2020" by the Mexican Culinary Guide and St. Pellegrino, highlighting his grilling expertise.

Humberto Villarreal is a Mexican chef with recognized skill in grilled cuisine, demonstrated through his acclaimed book "Todo al Asador". His participation as a judge in prestigious culinary events like Cabrito Fest 2026 underscores his authority and expertise in the field of grilling.

Carlos Gaytán is an acclaimed chef, recognized for his mastery of Mexican cuisine and his ability to elevate traditional flavors. His focus on utilizing every part of the animal and creating dishes like Oxtail Tacos al Carbón demonstrates his profound knowledge and respect for grilling and open-fire cooking techniques.

Chef Herrera demonstrates exceptional mastery of grilling techniques, especially with carne asada, sharing expert tips for achieving unparalleled flavor and tenderness. His focus on traditional Mexican cuisine, combined with influences from across Latin America, brings a unique and authentic perspective to the art of grilling.

Chef Poncho Cadena is an icon of Mexican gastronomy, recognized for his ability to transform cuisine with a sophisticated approach and characteristic humor. His restaurant CarbónCabrón has been nominated by the jury, highlighting his grilling mastery and impact on the country's culinary scene.

Ismael Coronel is an authority in the world of grilling in Mexico, presiding over the Mexican Federation of Grillers and Barbecuers. His leadership and active participation in national and international championships demonstrate his profound knowledge and skill in barbecuing techniques. Furthermore, his role in the Mexican Association of Buffalo Breeders highlights his commitment to ingredient quality and innovation in grilled cuisine.

Alejandro Gutiérrez is the founder and president of the Mexican Society of Grillers (SMP), a key organization in promoting grilling culture in Mexico. He has been a driving force for barbecue in the country, including leading Mexico's first podium finish at Memphis in May.

Guajardo is a master grill chef who fuses ancestral techniques with a modern vision, standing out for his focus on product quality and respect for traditions. His ability to transform carne asada into a cultural and family experience distinguishes him in the Mexican culinary landscape.