Cara de Vaca.

Chef Chuy Villarreal’s Cara de Vaca reinterprets the traditional Northern Mexican backyard barbecue through a refined, contemporary lens. Located in San Pedro Garza García, the space balances high-concept design with local grit, pairing Scandinavian minimalism and lush greenery with nostalgic neon accents and typography inspired by downtown Monterrey’s street signs. The open kitchen focuses on open-flame cooking, elevating regional staples like lechón, cabrito, and barbacoa alongside inventive seafood dishes like octopus tacos. The beverage program is equally intentional, centering on a curated selection of natural wines and Mexican distillates. It is a sophisticated yet unpretentious spot where the warmth of a family gathering meets a modern architectural sensibility, offering a quintessential taste of Monterrey’s evolving culinary identity.