A parrilla is a specially designed grill to broil huge pieces of meat. Using the parrilla is the most popular cooking method particularly in Argentina, Uruguay, Paraguay, and Chile. You will find these kinds of grills in all styles imaginable. There is hardly a part of cattle you won't find on these charcoal or wood fired parrillas. From sausages like chorizo (pork sausage), morcilla (blood sausage) to riñones (kidneys), chinchulines (intestines), mollejas (sweet breads) to tenderloin and strip steaks, everything gets grilled. You just have to make your choice. The beef is naturally flavorful and always perfectly tender. Buen provecho!
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