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“It was excellent. Thank you!” says a man walking in from the outdoor dining area to drop off his empty tray. That’s a common sentiment from customers of Asadoras Argentina’s Burgers, a relatively new burger joint in Oswego. The restaurant serves authentic Argentinian food, including empanadas that sometimes sell out in the middle of the day. “All sources and recipes are from Argentina,” says Jesus Herrera, whose job encompasses everything from serving guests to administrative duties to general customer service. Asadoras, a word that translates to “female grill 16 KENDALL COUNTY MAGAZINE
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masters” in Spanish, got its start when nationally recognized grill master Sandra Honzcar started the franchise in Buenos Aires. The franchise expanded to the U.S. last September when its Oswego location opened. Kristen Ghazaleh, 26, and her parents tweaked Honzcar’s recipes and perfected their own kitchen science. It’s a science that customers love. “The reviews speak for themselves,” Ghazaleh says. “We’re proud to be here.” A highlight has been seeing everyone so satisfied with the food, the first-time restaurant owner says. “It’s one thing that (Honzcar) gave us the recipes, but like I said, it takes a science,” Ghazaleh says. “Just the fact that we executed it as flawlessly as we could, it makes me very proud.” Troy Parlier, the village president of Oswego, is a regular. “I love it,” he says, noting the “fantastic” food, large portions and reasonable prices. “I go there very frequently.” His go-to order is an off-the-menu creation, a double cheeseburger with bacon dubbed “the
mayor’s burger.” The Asadoras team modifies the patties slightly from the usual recipe. “This is a great addition,” Parlier says of the restaurant’s presence in Oswego. Burgers make up the majority of the menu at Asadoras. The patties are hand-packed fresh every day from a mixture of ground sirloin steak, eggs, breadcrumbs and spices. The Criolla Burger, one of the most popular, comes with mozzarella cheese, salsa criolla, chimichurri and mayo, all on top of a beef patty and enveloped between a thick, fresh bun. A red, green and yellow pepper salsa made with olive oil and vinegar, salsa criolla adds a flavorful Argentinian flair to the burger. “We like to be timely — we’re not considered fast food, but fresh,” says Ghazaleh. “We make it in the moment.” The fries at Asadoras are a twist on wedge fries — literally. They’re thick, slightly curled and are finished with a brush of butter, Herrera says. While | FALL 2020 |
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