Across South America, the traditional use of open-fire cooking is prevalent. Yet, each country has its own unique flavors, ingredients, and cooking techniques that contribute to a diverse culinary landscape.
At Brasa, we aim to offer authentic, traditional experiences with various flavors and textures in a refined atmosphere, making the experience more exciting, vibrant, and satiating. Following the practices learned from his grandfather, who owned a butcher shop, Edgar leans heavily on the culinary influences of his childhood.
A menu crafted from the dishes of different countries, Brasa showcases specialty Prime cuts of meat, including Wagyu, whole fish, double-cut pork chops, and whole chicken. A modern, dry-aging process that uses Himalayan salt and live fire cooking is at the center of Brasa’s celebration of South American cultures.
MEET THE TEAM
EDGAR CARO
CHEF & OWNER
Born and raised in Cartagena, Columbia, Chef Edgar Caro grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food—lunch at Grandma’s and traditional Sunday asados. Meat, directly from his grandfather’s (his abuelo’s) butcher shop, La Italiana, was at the center of every meal. Caro would spend each Sunday with his abuelo buying ingredients for the week’s meals—fresh produce directly from the farm and fresh-caught seafood and meat from the markets. Finding only 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.
ANTONIO MATA
HEAD OF OPERATIONS & OWNER
Antonio Mata was born in El Salvador, but when deciding where to attend college, he fell in love with the hospitality, food, and culture of New Orleans. He ultimately moved to New Orleans and earned Bachelor’s and Master's degrees in Business Administration from the University of New Orleans. Having experience in restaurants, working every aspect, from dishwasher to server to bartender, Mata was intrigued by the business of the restaurant industry. He and his college friend Edgar Caro talked about opening a restaurant for two years. Fifteen days after graduation, he and Caro signed the lease on their first restaurant together, Basin Seafood on Magazine Street. Mata unabashedly admits he’s “the numbers guy,” and in 2017, they opened Brasa in Old Metairie, followed by Zocalo in 2018. Mata is married to Michelle, and they have one son together. He works every day to build a legacy for his family because family comes first.
