Argentina Journey - Inside The Parrilla Culture: More Than Just a BBQ Restaurant | Al Frugoni

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and frozen herbs can be more accessible.

Travel to a small town south of Buenos Aires to visit a traditional parrilla.

Meet Julián and his brother at Parrilla La Presumida.

Observe the preparation of various meats including asado vacío, lechón, and cordero, which are cooked starting at 6 AM.

Watch as the meats are placed on the grill with the bone side down at 6 AM and flipped at 11 AM to add more fire for browning the fat.

See the unique greenhouse-style asador where whole animals are hung and cooked over a fire.

Learn about the use of espinillo wood, which is a semi-hard wood that provides high temperature and good smoke for cooking.

Understand that the cooking process is done with attention to detail, with the meat being a bit heavier than veal and having some fat for flavor.

Experience the communal dining style where guests can eat as much as they want for a fixed price, including various meats and sides like salads and empanadas.

Note that no salt is added to the meats to accommodate clients with dietary restrictions, yet the flavor is still described as incredible.

Witness the butchering of the cooked meats, where the whole rack of ribs or other cuts are sawed and served.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary