Parrilladas are the famous Argentinean mixed grill of carne, carne, carne.

At an Estancia (Ranch Estate) where they were preparing the grill for our first parrillada.There were a lot more parrilladas on that trip to Argentina. And what goes on the grill? Carne, carne y más carne.Carne in the form of chorizo, criollo and morcilla (blood) sausages, these ones hanging in the market in Tucumán, Argentina.Ribs destined for a parrillada being wheeled down the street in Buenos Aires.Sometimes a whole pig went onto the grill. A pig with a cig! This parrillada in Tafí del Valle has goat, a local speciality along with the usual sausages and chicken.BBQ goat is shown off at a parrillada in Tafí del Valle in Argentina. If there is any outdoor space in an Argentinean home it will likely contain a parrillero, a small backyard grill on which to cook a parrillada. This is one in Buenos Aires. The beef and chicken had been marinated for a long time in chimichurri, a marinade/salad dressing made of vinegar, garlic, oregano, parsley, red pepper flakes and oil. Yummm.
This parrillada is in Uruguay, where they call it asado, and it actually has a few vegetables(!) tossed in, something I never saw in Argentina.

credit: Patricia Martín

Gauchos drinking mate and playing the guitar in the Argentine Pampas with a parrillada beside them, circa 1890. From Spanish Wikipedia: Grupo de gauchos tomando mate y tocando la guitarra en la Pampa Argentina durante la segunda mitad del s. XIX. Notar como en la parte inferior derecha de la foto se observa un “costillar” puesto a asar en el modo llamado “a la cruz”.

Unknown author – Archivo General de la Nación, Wikipedia

A old-fashioned outdoor-style parrillada, ironically at a glitzy restaurant called ‘La Estancia’ in the city of Buenos Aires, where they are roasting in the same style called “a la cruz” ‘to the cross’ as above.

credit: Felipe Loro

In most cases the parrillada would be accompanied by a simple salad, bread and an excellent Argentinean red wine. Malbec, the signature grape of Argentina, is velvety, smooth, dark berry/cherry, and a perfect accompaniment for all that meat.

• Stay-at-Home Wine Tour of South America.
• Exploring the Wineries of Cafayate in Northwest Argentina
• More about our trip to Argentina in 2008.