Illustrated Guide to Grilling: Argentina
May 21, 2012 5:31 pm
Get to know the Argentine grill. Or, parrilla.
By
Illustration: David Navas
In Argentina, special cuts of beef, sausage and blood sausage get thrown on the parilla.
As part of Grilling Month on Food Republic, we asked our go-to illustrator David Navas and his wife, writer Judy Cantor-Navas, to take us on a world tour of grilling. While we Americans like to think that we have a trademark on barbecue culture, throwing meat on a grill over fire is a global phenomenon. Still, that's no reason for you to have to look at more boring photographs of steaks and flames. Instead, let's take a more artful look at how different people interact with their grilled meats.
ARGENTINA
Also Known As: Asado, parrillada
What’s Grilled: Sausage, blood sausage, kidneys, intestines, liver (large and small), sweetbreads, short ribs and steaks — usually in that order. Don’t ask for your meat rare. The particular taste and texture of Argentine meat is all in the cut, so it’s worth seeking out an Argentine butcher (If you’re in New York City, find them in Astoria, Queens).
Setup: The Argentine grill, called a parrilla, is a grate placed over coals: Either a grate with legs or a grate set supported by bricks. Hand-built or improvised barbecues are simply más macho.
Setting: Someone’s backyard. When in Buenos Aires, even on the street. Anywhere to have that meat.
Sides: Lettuce and tomato salad, grilled provolone cheese, cigarettes.
Sauce: Chimichurri sauce (we have an easy recipe for it here). Parsley, garlic and olive oil are the main ingredients.
Drink: Quilmes beer, or a good Argentinian malbec.
Grilling Style: Soccer jerseys (representing Argentine teams and players only), artist-designed t-shirts.
Check back tomorrow for the next stop on our international grilling journey, Australia.
For more illustrated guides by David Navas, check these:
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