Barbon Asadero — Restaurant in Buckeye

Barbón Asadero: Where the Cow Dies Twice and Your Will to Live Goes With It

I wanted this place to be great, as I’ve been wanting to come for a while now. We walked into Barbón Asadero at 5:21 PM, full of hope, hunger, and the desire to support Buckeye’s newest Mexican steakhouse. Little did we know, we were entering a test of endurance disguised as a dining experience. 20 minutes in, no drinks, no acknowledgement, just the sound of our stomachs echoing off the empty walls. We were finally acknowledged somewhere between minute 21 and the start of a new fiscal year.

At 6:26 PM, the food finally arrived, cold comfort for those of us who had grown emotionally attached to our chairs. We looked around trying to understand the delay: only 5 tables were occupied. When we asked our server what was going on, she hit us with, “We got a lot of tables seated at once.” As I gazed across the vast empty wasteland of the dining room, I half-expected a tumbleweed to roll by. It felt less like dinner and more like a Wild West ghost town where the only thing being served was air and excuses.

The Food (finally… painfully… eventually) Chicharrones with Ribeye bites and Guac, flavorful, and genuinely delicious. Unfortunately, the portion was more “appetizer for ants” than “steakhouse-worthy.” At that price, you should be able to actually see some guac under the ribeye bits, and not go searching for it, although the bowl wasn’t big so there wasn’t much searching needed. Street Taco Combo Plates (2) (Al Pastor, Carne Asada, Birria) Al Pastor: Drier than a Sonoran summer. No moisture, no flavor—just vibes. Carne Asada: It tried, but tasted like it had been cooked yesterday and reheated in a toaster. That poor cow died twice, once in the field, and again in shame. Birria: FINALLY. The one shining moment. Juicy, bold, flavorful. Exactly what the other tacos should have aspired to be. Rice & Beans Beans: Flavorful and genuinely great, one side dish that actually nailed it. Rice: Overcooked, mushy, and halfway to becoming dessert. It had the texture of Mexican rice pudding with trust issues (just add a splash of vanilla and a little milk) Sirloin Platter: The hero of the night. Perfectly cooked, tender, and seasoned, almost enough to make us forget the service. Then that tragic rice showed up again, like the side-dish equivalent of a clingy ex.

After a $130+ meal, for 2 taco plates, a sirloin plate, and an appetizer (we had all had water) you’d expect prompt service, or at least a swift checkout. Nope. Instead, we sat there another 25 minutes just to get the bill. By then, we were wondering if we needed to Venmo someone, barter with cattle, or start washing dishes in the back.

Final Verdict Barbón Asadero has potential, but it’s buried beneath painfully slow service, inconsistent food, rice-pudding cosplay, and bizarre explanations. The steak, birria, and (credit where due) the beans shine, but unless you’re into dining at glacial speed in a Wild West fever dream, maybe wait until they...

I know this place is very new ( at this location) so keep that in mind. I think with a few tweaks this place will be beyond successful!

When you walk in the atmosphere is great. Everything looks nice and very well put together. The menus are nice and simple. A bit pricy but the food is worth it. Speaking of the food… We wanted to try a few things so we ordered chips and salsa ($3) the chips were good and fresh & the salsa was delicious. You can definitely taste the mesquite flavor. For entrees we ordered the Parrillada de carne asada ($50 - serves two) It comes with corn or flour tortillas (we got a mix of both) Rice, beans, salsa, guacamole, & chimichurri sauce. I would have appreciated two plates since it serves two, but we had to ask for those. We ordered the asada medium well, but it was very well done :( I was also looking forward to trying the rice and beans and they ran out of rice. The disappointing part was they didn’t say anything about it until we asked for our rice and they said there was no more but they gave us extra beans. The beans were really good though. They had great flavor and also tasted fresh. The flour tortillas were I think better than the corn. They had a homemade taste to them. The sauces and guacamole were all tasty and delicious. The second entree we ordered and split was the Birria grilled cheese ($12) with fries (an extra $3) the fries I had to send back because they were really undercooked and raw inside, but when they came back out they were good! Nice and crispy on the outside and soft on the inside. The birria grilled cheese itself was delicious and perfect as is! The bread was crispy, the cheese was melty, & the birria was tender. A perfect combination! For drinks we ordered a Coke de botella and a water.

I think after they get settled things will be better. I have tried their other location at the hotel (that’s why we were excited to try the new place) and none of these things were an issue, everything was amazing.

Over all the food was still amazing! We will definitely be back and give them another shot. We are definitely glad they’re here in Buckeye....

Boy sooo glad you guys came this way. Really appreciate good taste compassion food. Almost as good as mine. Lol. I've been a fan since food truck only. Was excited to hear it was here so near me. I am a big fan of good quality "no microwave out of a bag) real food. Sorry we missed grand opening...Me n my husband n grandson Andrew finally had an evening to stop by. Love the late hr for one. Being hubby gets home after 5pm. Hes a manly construction hard worker w ridiculous hrs at times. Very nice n cozy. The ambiance was perfect for what you guys serve up. Loved the clean n helpful genuine staff n food hit the spot perfectly. A beautiful place to take inlaws to impress n injoy the ones thst love soft beef roasted in a lovely broth. With perfect seasons. Or take your lovely other half for a nice kinda dress up night. Perfect for up coming HEART expressing Holiday. Thank you for a beautiful dinner. Cont the awesome job. Be ready. Have to bring by my oldest meat lover Grandson 😊. I will be there for sure once a wk. Just wondering if you guys will or try having a ice cream churro float. I had this in a restaurant back in old Avondle yrs ago. Its basically you do 2 vanilla scoops in a sundae tall glass pour in half of dr pepper or coke n insert 2 four inch churros on each end, lil choc drizzle not much n serve w straw n tea spoon. My grandson loved these when he was four. My husband Birria Ramen was on point.Thank you n God bless for...