"Before El Pobre Luis’s famed owner, Luis Acuña, passed away in 2013, he shared the simple secrets to asado: good meat and good wood. Today, his bustling Chinatown parrilla maintains those two essential ingredients. Football jerseys line the walls and locals pack the house for salchichas parrilleras (spiraling grilled sausages) and Uruguayan pamplonas: beef, chicken, or pork rolled up with cheese, ham, and roasted red peppers, all cooked on the parrilla. Don’t miss the crispy sweetbreads, aka the caviar of grilling." - Allie Lazar
