How does a parrilla work?
It’s a kind of fireplace where you burn wood into charcoal which is then shuffled to the side to use for cooking food. Cooking food in this way is referred to as cooking ‘a la parrilla’, you can also cook your food ‘al asador’.
How many LA Parillas are there?
Her question was always out of courtesy, because we both knew where we’d be eating once I landed: La Parrilla. The regional chain, with 20 locations throughout north and central Georgia, South Carolina, and Alabama, is as comforting and familiar as my mother’s hug.
Where is Parrilla from?
Argentina
The history of the parrilla in Argentina dates back to the days of the gauchos, or horse-mounted cattlemen in the 18th and 19th centuries, basically the South American version of cowboys, famous not only in Argentina, but also Uruguay, Paraguay and parts of Brazil.
How do you pronounce parrilla in Argentina?
It also translates to “steakhouse,” or more fittingly, any establishment — from fine dining to street cart — that specializes in grilled meats. (The double l makes a “sh” or “j” sounds, so “parrilla” is pronounced “pa-ree-sha” or “pa-ree-ja.”)
Who is the owner of La Parrilla?
La Parrilla Mexican Restaurant owner Martin Velasquez (from left), general manager Hector Londono, and owner Jairo Tronconso talk during a special sneak preview event Tuesday, June 3, 2014. Customers lined up at the entrance of La Parrilla Mexican Restaurant during a special sneak preview event Tuesday night.
What kind of shredded cheese do Mexican restaurants use on tacos?
The only one that we actually use in Mexican restaurants in Mexico is Asadero cheese. The other options are Chihuahua cheese, Cotija Cheese, Oaxaca Cheese (or Quesillo), Queso Panela and Queso Fresco.
What is Parrilla Spice?
“Sal parrillera,” or grilling salt, is a coarse-grained rock salt that’s an essential ingredient for Argentine barbecue, which is sprinkled on the meat immediately before grilling or after it goes on the grill.