Parrillada is a style of barbecue enjoyed in Argentina and Uruguay
Parrillada is a style of barbecue enjoyed in Argentina and Uruguay, deriving its name from the equipment used, the parrilla. While the barbecue is prepared on the barbecue, the parrillada stands out for its use of the grill known as parrilla. This technique involves cooking meat over an open fire, usually for lunch, accompanied by salads and vegetables. The unique parrilla process includes lighting the fire, waiting for the coals to form, distributing it under the grill and heating the metal. The handling of the parrilla is peculiar, as the parrillero controls the temperature by adjusting the proximity of the coals, providing juicy, sealed meat on the outside, usually undercooked, in less than 5 minutes.
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