The Argentina and the Uruguay are the countries where their inhabitant, they consume more meat, even in crisis times. This meat is mainly bovine, but also, minoritily, procene, sheep, of chickens and more rarely fish. The meat is important, but what defines its local personality is the instrument called grill that translates a form of cooking it. It can seem simple: it is only question of lighting the fire (firewood or coal, only accepted fuels), calentár the grill (element seemingly created by the Englishmen), to put the meat above her and to wait. But it is not this way, as all they know. The roasted one is the spit, the person that is in charge of of the matter and it puts to the service of the same one all their experience and even their theories on the matter.

It is also the roasted one to the "spit", that is to say. a meat piece, especially costillar, or lambs, pigs, male goats (kids) extended in a cross that is buried or it is placed in vertical position and undergoes the fire. Be maybe the best way to roast the meat, the one that conserves their juices better, especially because the pieces are bigger. It has the inconvenience that it is necessary to eat it in the fair moment but you recocina and it is no longer the same thing.

The maximum splendor of the grill is achieved in the "barbecue" that, in its more complete bovine version, it is composed for roasted of fine wide and cut cut ribbon, I empty, it involves, matambre, chinchulines, gizzards, kidneys, udder, testicles, fat troop, sausages and puddings. Of the last ingredients there are diverse versions, but the normal ones are the Creole sausage and the salted pudding. The mixed barbecues also exist, that is to say, supplanting some of these ingredients for pieces or lamb achuras or pig, also chicken, without counting the provolone parrillero, used to accompany the appetizer.

The prototypical wine to accompany the roasted one is the Malbec, especially with good body and matured, but anything prevents to lean for other varieties inks and, boldly, until some white ones. In fact the possibility exists of making a roasted tasting, since the possible combinations of meats and achuras of diverse origins allow to be accompanied by several types of wines. This combination is a true challenge that many parrilleros, particularly fond, they assume with risk. They are usually chosen not less than five different ingredients and about three wines to accompany. But you limit them the fixed one the imagination.

The restaurant specialized in meats, also denominated "grill", it is diffused in the whole national territory. Certainly who travels him should pay attention to the names of the meat cuts that are not the same ones in Buenos Aires that in Tucumán or Among Ríos. The certain thing is that the meat is present not only in these restaurants but in all the restaurants of the country, less in the vegetarians and some dedicated to the marine or fluvial fauna.