Grill Like an Argentine

There is perhaps no place more revered for its barbeque than Argentina. A source of national pride, the Argentine asado refers not just to the method of cooking of the food, but also to the social occasion that goes along with it. While charcoal and gas are the main fuels for American cookouts, Argentinians traditionally light up wood-fired parrillas (grills, pronounced pah-REE-sha). The first course consists of embutidos (sausages) and organ meats, while the beef (usually flank steak) continues to cook. The meats along with bread, a simple salad, and (occasionally) grilled veggies are enjoyed slowly throughout the cookout while people visit with one another.