21st
Parrillada
Argentina is cow country, and so there was much beef to be eaten during our week there. “Parrillada” translates into “grilled,” or in other words, barbecue. Argentine barbecue contains not just different parts of the cow, like sirloin and ribs, but also various organs, including intestines and kidneys. And sometimes they’ll throw in chicken and pork for good measure. All of this meatstuff sits on top of a little tabletop grill to keep it warm. This was the only time we ordered parrillada during our time in Buenos Aires (from a restaurant in Palermo called Rio Alba), and to be quite honest, it wasn’t great. I did, maybe strangely, enjoy the blood sausage. I’d be up for parrillada again, next time (if there is such a thing). Also, the yellow circular object on the top of the meat pile is provoleta, or a giant grilled piece of provolone cheese.
