PARRILLADA ARGENTINA

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• Nature Parrillada Mixta - Recipes aNo matter where you travel in Latin America, you'll find grilled meat, carne asada, on the menu. Seafood and poultry are also grilled at parrillas, restaurants specializing in grParticularly popula in Argentina and Colombia, the mixed grill calledParrillada Mixta can be any combination of meats and poultry. In Brazil, the churrascaria rodizio is tremendously popular. Rather than ordering a set combination of meats, diners select from the grilled meats brought around the restaurant on large skewers. When they can eat no more, they turn their table token from the yes to tIn Argentina, the meat is often grilled at the table, and includes various cuts of steak, lamb, pork, sausages, sweetbreads, and internal organs not often found 

INGREDIENTS

• falda - skirt steak
• matambre - flank steak
• chorizo - spicy sausage
• salchicha - long, thin, slightly less spicy sausage
• higado - liver
• riñones - kidneys
• mollejas - sweetbreads
• ubre - udder
• chinchulin - lower intestine
• asado de tira - short rib steak
• bife de costilla- T-bone steak
• bife de chorizo - rib roast steak
• lonjas de carne de res
• lonjas de carne de cerdo

The meat is cooked in huge cuts on a spit over fire, and sections cut by the grill chef, or asador , to be finished to taste, either in the kitchen or at the diner's table on a portable grill.

Grilling is in the following order: sausages, offal, then the steaks. Theparrillada is best when eaten immediately and is served sometimes with lemon wedges and in Argentina, always with Chimichurri, a sauce either purchased or made fresh at home from oregano, garlic, etc.