You sit down for a meal and soon, a sizzling plate or wooden platter piled high with meat arrives. On it are generous servings of skirt steak, strip loin, short ribs, sausage, and offal, all served with herbaceous chimichurri and a bright salsa criolla. As a meat lover, if such a meal entices you, then consider the Argentinian parrillada. A parrillada is Spanish for barbecue, but in Argentina, it can also mean a mixed grill platter. Grilled meat is a major part of Argentinian cuisine, and to learn more, we spoke with Chef Carlos Barroz of Palermo Argentinian Bistro Gramercy in New York.
What is a parrillada?
Argentina is cattle country so naturally beef is a major component of Argentinian barbecue. While the always delicious ojo de bife (ribeye) is popular, other cuts such as costilla (short ribs) and vacio (flap steak) are iconic to Argentinian barbecue and often part of a parrillada. But because the parrillada is an assortment of meats, items like blood sausage or mollejas (sweetbreads) are also commonplace. Even pork, which in Argentina means different cuts not widely available in most American butcher shops. “Personally, one of my favorite cuts is matambre de cerdo (pork matambre),” says Barroz. “It’s a thin, flavorful cut taken from the belly area between the skin and ribs — known for its tenderness and unique texture. In the U.S., it’s often compared to flank steak, though it’s a bit different in both cut and character.”
Traditionally, the wood of choice for Argentinian barbecue is quebracho (axe-breaker), named for its strong density. This wood burns long and strong, making it ideal for slow-cooking. To replicate that cooking style in New York City, Barroz states, “we use a charbroiled grill to sear and cook the meats, allowing us to maintain intense flavor while also respecting the Argentine method of fire cooking.”
How to enjoy a parrillada
The parrillada at Palermo Argentinian Bistro Gramercy comes with many classic items, such as skirt steak, New York strip, chicken, short ribs, morcilla (blood sausage), and sweetbreads. Chimichurri, garlic confit, and salsa criolla accompany the meat, allowing the diner to pick and choose their curated bites. Since there are so many options, Barroz has recommendations on how to best enjoy the whole parrillada experience from start to finish. “I recommend starting with lighter bites like beef empanadas or our corn and cheese empanadas — they’re the perfect appetizer before diving into the richness of the parrillada,” explains Barroz. “From the grill, begin with sweetbreads and chorizo, then work your way to heartier cuts like short ribs and skirt steak.”
And of course, red wine is a classic pairing with meat. Argentinian vineyards produce many excellent wines that are perfect with grilled meat. Some of Barroz’s top picks include Zuccardi Q Malbec for its great structure and minerality, a Gran Enemigo for its complex elegance, and 99 Fuegos for its vibrant, bold flavor. Sit back, sip some wine, take a bite of sausage, then a bite of steak — you’re guaranteed to have a great meal.
