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.
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”.
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.
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.