Background
Diego Marín covers the Americas for Restaurants for Kings — from the smoke houses of central Texas to the steak rooms of Buenos Aires and the modern kitchens of Mexico City and Lima. His beat runs the full length of the hemisphere, with a particular focus on the places where regional tradition meets serious technique.
His reviewing centres on fire, sourcing, and the difference between a room that performs heritage and one that lives it. He is less interested in whether a kitchen has chased a star than in whether the brisket, the asado, or the al pastor is the best version you can eat that day.
Editorial Focus
- Texas barbecue — central-Texas smoke craft and the new generation of pitmasters.
- Steakhouses & parrillas — the Americas’ cut-and-fire rooms, from Buenos Aires to New York.
- Modern Mexican — Mexico City’s fine-dining wave and its regional roots.
- South American fine dining — Lima, Santiago, and the Andean-coastal larder.
Fast Facts
- Role
- Contributing Editor, Americas
- Based
- Mexico City · Austin · Buenos Aires
- Specialty regions
- US South · Mexico · Argentina · Peru
- Languages
- Spanish · English · Portuguese
- Specialty occasions
- Team Dinner · Birthday
Selected Reviews
A sample of pieces Diego Marín has written for RFK. Browse the full archive by city or occasion.
- Best BBQ Restaurants in Austin 2026 — The central-Texas smoke ranking, brisket-first.
Editorial Standards
Every review attributed to Diego Marín is based on personal visits and assessed against the RFK scoring methodology. RFK does not accept payment from restaurants, PR agencies, or booking platforms in exchange for coverage; affiliate relationships are disclosed.