What is parrillada?

Parrillada is a traditional South American dish consisting primarily of grilled meats and is popular in countries such as Argentina, Brazil, Chile, and Uruguay. It is akin to a barbecue, however, it has some distinctions.

Here are the key characteristics and elements of parrillada:

1. Grilled Meats: Parrillada centres around grilled meats. Beef is the most common type of meat used, including items like entrañas (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (strip loin). Other meats such as pork, lamb, and chicken may also be included.

2. Cooking Technique: Meats in parrillada are grilled directly over an open fire or on a parrilla (a traditional South American grill). The parrilla raises the meats above the fire and allows the heat and smoke to circulate, giving the meats a distinctive flavour and aroma.

3. Sides and Accompaniments: Parrillada is usually accompanied by a range of side dishes. Common sides include salads (often made with fresh tomatoes, onions, and cilantro), grilled vegetables such as corn, peppers, and zucchini, and bread (e.g., chimichurri bread).

4. Condiments and Sauces: Parrillada is typically served with an assortment of condiments and sauces. Chimichurri sauce, a combination of parsley, garlic, olive oil, vinegar, and chilli peppers, is a common accompaniment. Other options may include salsa criolla (a tomato-based sauce), red pepper sauce, and garlic mayonnaise.

5. Social Gathering: Parrillada often serves as a social event. It is common for friends and families to gather around a parrilla and enjoy the grilled meats and the camaraderie.

6. Regional Variations: Parrillada can vary slightly from region to region within South America. In some areas, it is common to include offal meats like intestines and sweetbreads. Certain countries might have specific marinades or seasonings they apply to the meats.

Parrillada is a celebration of grilled meats, camaraderie, and the rich culinary traditions of South America.