Chef Rulo Tira de Asado: The Cut That Gives Asado Its Name You can build a parrilla with a metal grate and four bricks. I have seen construction workers do it inside unfinished buildings, and road crews set one up wherever they could find a little space. Some... Argentine beef London beef cuts parrilla 23 Jul 2026
Chef Rulo What Is Vacío? The Argentine Cut That Flank Steak Does Not Quite Explain When I lived in Buenos Aires, near Uriburu and Corrientes, there was a small parrilla only a couple of blocks from my flat. In the morning, I could walk over and buy an extraordinary vacío sandwich. I... Argentine beef London beef cuts parrilla 23 Jul 2026
Chef Rulo What Is Argentine Asado? Fire, Meat and the Ritual of Bringing People Together I cooked my first asados when I was about fourteen. I would invite friends to my house, light the fire and take responsibility for feeding everyone. In Argentina, this did not make me particularly unu... Argentine asado Argentine beef London chimichurri parrilla 23 Jul 2026
Chef Rulo What Is Matambre? Argentina's "Hunger Killer" Beef Cut In my family, matambre appeared at Christmas without anybody formally deciding who would make it. There was always an aunt who arrived carrying one. Argentine Christmas is usually a large family gathe... Argentine beef Christmas London beef cuts parrilla 22 Jul 2026
Chef Rulo Entraña: The Argentine Cut That Gets Lost in Translation In Argentina, if you ask for entraña, everybody knows what you mean. In London, I can ask for skirt steak and receive onglet, inside skirt or something else entirely. After years of trying to explain ... Argentine beef London beef cuts parrilla 22 Jul 2026
