Parrillero

Parrillero is a term used in Spanish-speaking countries, especially in Argentina, Uruguay, and parts of Chile, to denote a person who tends and cooks meat on a parrilla, the traditional grill. The role is central to the asado, a social gathering in which grilled meats are the main attraction and cooking is an integral part of the experience.

Etymology and usage: Parrillero derives from parrilla (grill) with the agentive suffix -ero, indicating a person associated with or skilled in that activity. In some contexts the terms asador or parrillero are used interchangeably, though local nuances may prefer one word over another.

Duties and skills: The parrillero selects appropriate cuts, such as bife, costillas, chorizos, and otros, seasons or marinates as desired, and places the meat on the grill. A key task is heat management: creating and maintaining zones of different temperatures, monitoring doneness, flipping cuts at the right time, and resting meat when needed. The role also involves coordinating timing with other cooks or guests, maintaining hygiene, and ensuring a steady rhythm of the asado.

Tools and techniques: A parrillero works with a parrilla grill, typically fueled by charcoal or wood, using long tongs and a sharp knife. Knowledge of cut thickness, fat content, and smoke flavor guides fire control. Some cooks employ a basting spray or sauces like chimichurri, though many prefer minimal seasoning to showcase the meat.

Cultural significance: Beyond cooking, the parrillero is often the host or a respected participant in the gathering, guiding the pace of the meal and contributing to the communal experience that characterizes the asado.

See also: asado, parrilla, asador.