Parrilla
Open-fire grill, typically a steel grate over charcoal or wood embers. Closer to the Argentine asado tradition than the Spanish brasa, often used interchangeably.
Parrilla is the open-fire grill: a steel grate or set of bars suspended over a bed of burning charcoal or wood, with the protein cooked directly over the heat. The format is shared by Argentine asado culture and Spanish brasa cooking, and the two traditions have cross-pollinated heavily; many Spanish parrillas today are Argentine-influenced (heavy on beef, served with chimichurri) while Argentine parrillas borrow Spanish techniques and ingredients. In modern Spain the word often signals the Argentine angle (a parrillada argentina is a mixed-meat grilled platter); a la brasa stays closer to the Basque-Catalan tradition. The line between the two is blurry on the ground; both produce smoky char-grilled food over real fire.
How it's served
The grilled protein arrives still smoking, sometimes with a wedge of lemon or a small bowl of chimichurri on the side. Argentine-style parrillas often serve mixed meats on a single board (parrillada): sausage, chinchulines, chorizo, short rib, sweetbread. Spanish parrillas lean on chuletón, whole fish, vegetables.
Regional variation
An Argentine parrilla in Spain almost always means beef-heavy menu with chimichurri, picada and Malbec wine. A Spanish parrilla often blurs into the brasa or asador format with chuletón as the centerpiece. Both ultimately cook over fire on a grate; the cultural framing and the menu differ.
- Origin
- South America and Spain
- Etymology
- From the Spanish parrilla, diminutive of parra ('vine, lattice'), a reference to the latticed grate.
Where to try it in Barcelona
4 restaurants on Guidavera mention parrilla in their kitchen description.
Frequently asked
What is parrilla cooking?
Open-fire grilling on a steel grate, with the food cooking directly over burning charcoal or wood embers. The format is shared by Argentine asado culture and Spanish brasa cooking. Same equipment, slightly different traditions; in Spain the word often signals an Argentine-influenced beef-heavy menu.
What's a parrillada argentina?
A mixed-meat platter from an Argentine parrilla: beef short rib, chorizo, blood sausage, sweetbreads, chinchulines (small intestine), often a couple of cuts of steak. Cooked over coals, served on a small grill brought to the table to keep warm. Chimichurri and a glass of Malbec on the side.
Parrilla vs brasa: are they the same?
Close but not identical. Parrilla refers to the grate-over-coals equipment and often the Argentine tradition. A la brasa is the broader Spanish term for cooking over embers, more associated with Basque and Catalan kitchens. In practice the line blurs; a Basque asador and an Argentine parrilla both produce char-grilled food over real fire.
Related terms
- A la brasaCooked directly over wood embers or charcoal. The default high-end grill method in Catalonia and the Basque Country.
- AsadorSpanish restaurant built around an open-fire grill or wood-burning roasting oven. The format of choice for aged beef, whole fish and suckling pig.
- ChuletónGiant aged bone-in ribeye chop. The centrepiece of any serious Spanish asador. Cooked rare over open coals, sliced thick, finished with sea salt.
- JosperA closed indoor charcoal oven invented in Catalonia in 1969. Now a global category: half-grill, half-oven, it produces brasa-style smoke without an open fire.