Parillada

Parillada is a traditional South American dish that is popular in countries such as Argentina, Uruguay, Chile, and Brazil. The term 'parillada' comes from the Spanish word 'parrilla', which translates to 'grill' in English. It refers to a method of barbecuing a variety of meats, often served on a platter.

History

The tradition of parillada began in the Pampas region of South America, where gauchos (South American cowboys) would gather to cook large pieces of meat over an open fire. This method of cooking was eventually adopted by the urban population, and has since become a staple of South American cuisine.

Preparation

Parillada is typically prepared on a parrilla, a special type of grill that is often built into a fire pit or brick hearth. The meats used in a parillada can vary, but often include beef, pork, chicken, and sausages. In coastal regions, it is common to include seafood such as shrimp and fish in the mix. The meats are usually marinated with a mixture of herbs and spices before being grilled.

Serving

Parillada is traditionally served on a large platter, with the various meats arranged in the center. It is often accompanied by chimichurri, a tangy sauce made from parsley, garlic, vinegar, and oil. Other common accompaniments include salad, bread, and wine.

Cultural Significance

In many South American countries, parillada is more than just a meal; it is a social event. Families and friends gather around the grill to share food and conversation, often spending several hours enjoying the meal. Parillada is also a common feature at celebrations and festivals.

See Also

• Asado
• Churrasco
• South American cuisine