Chef Rulo Provoleta: The Italian Cheese That Found Its Place on the Argentine Parrilla When I was a child, provoleta only appeared at a special asado. Perhaps an important guest was coming, or perhaps my father had simply decided that this particular parrillada deserved something extra.... Argentine asado London parrilla 23 Jul 2026
Chef Rulo Sweetbreads: The Offal That Changed My Mind As a kid, I couldn't stand sweetbreads. If there was a platter of offal on the table, I'd happily eat chorizo or blood sausage, but I'd leave the sweetbreads for the adults. They looked strange, felt ... Argentine asado London parrilla 23 Jul 2026
Chef Rulo Kidney on the Parrilla: One of Argentina's Most Underrated Grilled Cuts There are two kinds of people when kidneys hit the grill. Those who can't wait to grab one, and those who look away and pretend they don't exist. I understand both. I don't have a childhood story abou... Argentine asado London beef cuts parrilla 23 Jul 2026
Chef Rulo Some Things Taste Better Before You Know There are some foods that are better if you take the first bite before asking too many questions. Chinchulines are one of them. If I tell someone they're about to eat beef intestines, I can almost see... Argentine asado London parrilla 23 Jul 2026
Chef Rulo Cassava Chips: the Side Dish I Brought Back from the Amazon When I was a kid in Buenos Aires, cassava barely existed. If you asked most people what yuca was, they probably wouldn't know. It was something associated with northern Argentina, not with the grills ... Argentine asado London parrilla 23 Jul 2026
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 Choripán: The Sandwich Argentina Refused to Replace “Who wants a choripán?” That was my father’s call whenever the first chorizos came off the parrilla. The larger cuts were still cooking. The adults could continue talking and waiting. But as soon as w... Argentine asado London chimichurri 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
