Parrilla is an Argentine word with two meanings – it can be used to describe a typical Argentine steakhouse restaurant, or it can denote a metal grill used for preparing the meat and fish. The metal grill is a part of traditional asado barbecues.

It comes in many shapes and sizes, but it typically consists of a main grill with a firebox (called brasero) on the side. Firewood or charcoal are loaded into the firebox, and once the embers drop to the bottom, the coals are placed under the main grill.

The plate is often tilted on a decline so that the excess juices can drip downward in order not to cause any flare-ups. Parrillas can be found in numerous homes and restaurants in Argentina, and the meat grilled on it typically includes chitterlings, morcilla blood sausages, chorizo sausages, salchichas parrilleras, ribs, sirloin, skirt steaks, and tenderloin.