El Paraguayo’s decor has scarcely changed during its 20 years of existence, thankfully preserving its hallmark wood-paneled walls and rustic decor. The secret of the restaurant’s longevity has been a rightful focus on producing traditional Latin steakhouse dishes using the best in South American imports. To this end, El Paraguayo’s lamb and goat’s meat is shipped from Uruguay, and the beef hails from Argentina.

The meat can be complimented by a variety of grilled cheeses, which are prepared in an authentic stone oven. There are also a number of salad and vegetable accompaniments, but be warned: the portions are no less sparing, both in terms of size and the propensity to add the largest conceivable amount of calories to any given dish. If the preceding carnivorousness leaves any room whatsoever for dessert, then the “Tortilla de Manzana al Calvados” (apple cake, essentially) comes highly recommended.