HOLSTEINS

Holsteins - Mexico’s Temple of Fire and Breed-Driven Steak Excellence

Set against the dynamic backdrop of Monterrey’s bustling culinary scene, Holsteins has, by 2025, firmly established itself as one of Mexico’s most ambitious and serious steak destinations. With a philosophy deeply rooted in breed, origin and fire, Holsteins has become a must-visit for meat aficionados who seek more than just a grilled cut—they seek a story on the plate.

The space is bold yet warm—modern Mexican minimalism meets ranch elegance, with stone, leather and iron accents framing an open kitchen where fire is not just a cooking method, but a performance. The atmosphere is refined, but never cold; it’s a restaurant that wears its confidence lightly.

Holsteins’ reputation has been built on its uncompromising approach to beef, particularly its work with purebred and crossbred Holstein cattle, as well as Angus and Wagyu varieties, many of which are raised and dry-aged through direct partnerships with local and regional producers. The menu showcases this depth with cuts such as the Holstein Prime bone-in ribeye, the dry-aged sirloin and a signature Australian Wagyu striploin—each grilled over open flame with precision and reverence.

But the restaurant doesn’t stop at technique. The menu is educational, not performative—highlighting breed, feed, ageing duration and origin for each cut, allowing guests to connect with the meat before it ever hits the grill.

Supporting dishes are equally strong: beef fat tortillas, grilled tuétano (bone marrow) with smoked chile ash and sides of native corn purée or caramelised onions with mezcal glaze—all nods to northern Mexico’s rich culinary heritage, interpreted with modern finesse.

The wine and agave programme is one of the finest in the region. From structured reds from Valle de Guadalupe to elegant expressions of mezcal and sotol, the beverage pairings are thoughtfully curated to balance the intensity of the fire and fat.

Service is confident, professional and personal, with a team helmed by Restaurant Manager Claudio Rivero that understands the rhythm of a serious steakhouse, but delivers it with Mexican warmth and hospitality.

In 2025, Holsteins is not just a steakhouse—it is a statement. A statement about craft, region and identity. With its deep respect for provenance and breed and a kitchen that understands the power of simplicity over fire, Holsteins is leading the charge for a new generation of Mexican meat culture—one that is local, world-class and defiantly proud.