Chef Edgar Caro, Brasa South American Steakhouse, New Orleans (images: Brasa South American Steakhouse)
Welcome In: Chef Edgar Caro
Interview by Paul Oswell
Colombian-born chef Edgar Caro and co-owner of Brasa, Antonio Mata, share a passion for South America's rich culinary traditions. They opened Brasa South American Steakhouse in downtown New Orleans in March of 2024. Born and raised in Cartagena, Columbia, Chef Caro grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food and his grandfather (abuelo)'s butcher's shop - finding the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo. We caught up with Chef Caro to talk about his roots, experimenting in the kitchen and greasy burgers...
Out All Day: Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Chef Caro: I am Edgar Caro, Chef/Owner of Brasa Steakhouse among four other restaurants in New Orleans. I have been a chef and restaurateur for 19 years.
How would you describe the cuisine that you serve? Would you say there's a philosophy or concept behind the restaurant?
A South American Steakhouse honoring the Asado Culture and its roots. Our philosophy centers around the idea of "sabor y tradición" flavor and tradition. We believe that food is not just about sustenance, it’s an experience that brings people together. Each dish we serve tells a story, whether is my mom’s classic empanadas, my abuelas papas al gratín or a simply beautiful grilled Churrasco with our signature chimichurri sauces.
Let's go back...what are your earliest memories of making meals or being around food being prepared?
My earliest memories of food are deeply rooted in the kitchen of my grandparents’ house in Cartagena. I remember helping my grandmother shape arepa masa into balls before she shaped them into arepas, I can still recall the aromas of arepas sizzling with cheese on the plancha and the amazing scent of sancocho simmering on the stove all day on the weekends. Those moments will forever live in my heart and in my kitchens.
Was there a decisive moment that made you think: "I can go professional!"? How did you feel when you made that life choice?
The decisive moment came in 2006 during a family gathering in New Orleans after hurricane Katrina, as I prepared an asado with all of our Colombian staple dishes. Seeing my family’s joy and connection through food ignited my passion. When I decided to pursue a professional culinary career in New Orleans, I felt a mix of excitement and nostalgia. I was happy to share my Colombian heritage but also missed the simplicity of home cooked meals and street food. Opening my first resturant Barú and my latest Steakhouse Brasa has allowed me to honor my roots, creating a bridge between my past and my present.
How is the New Orleans food scene different to where you spent your formative years?
Having lived in New Orleans for 25 years, I've witnessed a remarkable evolution in the food and drink scene. The fusion of cultures has intensified, with chefs incorporating global influences while still using traditional Creole and Cajun techniques. When I first arrived, the culinary landscape felt more segregated, but now there's an amazing collaboration among ethnic cuisines. Coming from Colombia, I appreciate how New Orleans embraces bold flavors and creativity, which resonates with my own culinary roots. This city has become a huge melting pot of flavors.
Do you spend a lot of time experimenting when you're not working? Do you try out areas of cuisine that you're not traditionally associated with or that you're less familiar with?
Absolutely. I enjoy experimenting at home all of the time. Lately it has been Indian and Italian cuisines during my downtime. The complex spices of Indian food intrigues and inspire me, while the simplicity of rustic Italian cooking gives me and my family comfort.
Time to name some names! Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Fancy feasts: Emeril’s, Saint Germain, Lillete. Casual bites: Chi Chis, Stein’s, Gianna. Cocktails and beers: Cure, Brothers 3 Lounge
What's the most memorable eating experience you've ever had? Michelin starred joint, hole in the wall secret, family celebration?
Michelin starred: Le Bernardin, New York, Secret Spot: Seiji Omakase, Family Celebration: The Original Vincent’s Italian
You're at home. Maybe you've had a couple of cocktails, maybe you're feeling lazy, maybe you need some quick comfort. What are you making away from the public glare? Give us your guiltiest, messiest pleasures and don't skip any details...
A greasy smashed double cheese burger with bacon on a potato bun with foie gras chips.
Where are your favorite food cities outside of New Orleans?
New York, Austin, Cartagena, and Oaxaca.
How else do you relax, besides getting as much sleep as possible?
Playing golf at least once week.
OK, leave us with one kitchen tip/secret hack/your favorite corny joke. Or all of the above. Thank you so much for joining us!
Here is a super important tip for cooking steak: always let it rest for about 5-10 minutes after cooking. This allows the juices to redistribute, ensuring a tender and flavorful bite and always cut the steak against the grain. My corny Joke: What do you call a cow with no legs? Ground beef! Thank you!
Exeprience Chef Caro's menu at Brasa South American Steakhouse - click here for menus and more information
Interview by Paul Oswell
Colombian-born chef Edgar Caro and co-owner of Brasa, Antonio Mata, share a passion for South America's rich culinary traditions. They opened Brasa South American Steakhouse in downtown New Orleans in March of 2024. Born and raised in Cartagena, Columbia, Chef Caro grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food and his grandfather (abuelo)'s butcher's shop - finding the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo. We caught up with Chef Caro to talk about his roots, experimenting in the kitchen and greasy burgers...
Out All Day: Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Chef Caro: I am Edgar Caro, Chef/Owner of Brasa Steakhouse among four other restaurants in New Orleans. I have been a chef and restaurateur for 19 years.
How would you describe the cuisine that you serve? Would you say there's a philosophy or concept behind the restaurant?
A South American Steakhouse honoring the Asado Culture and its roots. Our philosophy centers around the idea of "sabor y tradición" flavor and tradition. We believe that food is not just about sustenance, it’s an experience that brings people together. Each dish we serve tells a story, whether is my mom’s classic empanadas, my abuelas papas al gratín or a simply beautiful grilled Churrasco with our signature chimichurri sauces.
Let's go back...what are your earliest memories of making meals or being around food being prepared?
My earliest memories of food are deeply rooted in the kitchen of my grandparents’ house in Cartagena. I remember helping my grandmother shape arepa masa into balls before she shaped them into arepas, I can still recall the aromas of arepas sizzling with cheese on the plancha and the amazing scent of sancocho simmering on the stove all day on the weekends. Those moments will forever live in my heart and in my kitchens.
Was there a decisive moment that made you think: "I can go professional!"? How did you feel when you made that life choice?
The decisive moment came in 2006 during a family gathering in New Orleans after hurricane Katrina, as I prepared an asado with all of our Colombian staple dishes. Seeing my family’s joy and connection through food ignited my passion. When I decided to pursue a professional culinary career in New Orleans, I felt a mix of excitement and nostalgia. I was happy to share my Colombian heritage but also missed the simplicity of home cooked meals and street food. Opening my first resturant Barú and my latest Steakhouse Brasa has allowed me to honor my roots, creating a bridge between my past and my present.
How is the New Orleans food scene different to where you spent your formative years?
Having lived in New Orleans for 25 years, I've witnessed a remarkable evolution in the food and drink scene. The fusion of cultures has intensified, with chefs incorporating global influences while still using traditional Creole and Cajun techniques. When I first arrived, the culinary landscape felt more segregated, but now there's an amazing collaboration among ethnic cuisines. Coming from Colombia, I appreciate how New Orleans embraces bold flavors and creativity, which resonates with my own culinary roots. This city has become a huge melting pot of flavors.
Do you spend a lot of time experimenting when you're not working? Do you try out areas of cuisine that you're not traditionally associated with or that you're less familiar with?
Absolutely. I enjoy experimenting at home all of the time. Lately it has been Indian and Italian cuisines during my downtime. The complex spices of Indian food intrigues and inspire me, while the simplicity of rustic Italian cooking gives me and my family comfort.
Time to name some names! Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Fancy feasts: Emeril’s, Saint Germain, Lillete. Casual bites: Chi Chis, Stein’s, Gianna. Cocktails and beers: Cure, Brothers 3 Lounge
What's the most memorable eating experience you've ever had? Michelin starred joint, hole in the wall secret, family celebration?
Michelin starred: Le Bernardin, New York, Secret Spot: Seiji Omakase, Family Celebration: The Original Vincent’s Italian
You're at home. Maybe you've had a couple of cocktails, maybe you're feeling lazy, maybe you need some quick comfort. What are you making away from the public glare? Give us your guiltiest, messiest pleasures and don't skip any details...
A greasy smashed double cheese burger with bacon on a potato bun with foie gras chips.
Where are your favorite food cities outside of New Orleans?
New York, Austin, Cartagena, and Oaxaca.
How else do you relax, besides getting as much sleep as possible?
Playing golf at least once week.
OK, leave us with one kitchen tip/secret hack/your favorite corny joke. Or all of the above. Thank you so much for joining us!
Here is a super important tip for cooking steak: always let it rest for about 5-10 minutes after cooking. This allows the juices to redistribute, ensuring a tender and flavorful bite and always cut the steak against the grain. My corny Joke: What do you call a cow with no legs? Ground beef! Thank you!
Exeprience Chef Caro's menu at Brasa South American Steakhouse - click here for menus and more information
