Fueling the Fire
Fueling the Fire
From Buenos Aires to Patagonia, Argentineans grill. They might cook al asador, in which whole animals are butterflied and cooked over an open fire. Or asado, where cuts of meat (mainly beef) are cooked on a parrilla, or grill. There is one constant: They always grill over wood. Nothing else gives the food the same smoky, intense flavor. Throw in some garlicky chimichurri sauce, and the stage is set for an unforgettable feast. – Christine Gallary
