The typical Uruguayan barbecue, made on the parrilla, a grill where the meats are roasted, is the specialty of Parrilla del Sur, in Porto Alegre, capital of the State of Rio Grande do Sul, in southern Brazil.
The parrila is the grill, the way of cooking, while the parrillada is the barbecue, the roast itself. In the case of Parrilla del Sur, the grill is huge, the largest in the region.
In this system, the meats are never skewered, the meats are roasted in a uniform way, guaranteeing a unique flavor and succulence.
The distance between the embers and the meat is small, and only a good parrillero knows how to place the cuts and when the meat is ready, at the right point.
Among the cuts that can be tasted at Parrilla del Sur are entrecote, tapa de cuadril (picanha), strip roast, empty (flank steak), loin, shoulder and rack of lamb, pork ribs and entrecote, chicken a la parrilla , to name a few.
Not to mention the starters, such as the famous parrillera sausage, parrillero cheese, Punta del Este matambre, among others, and the side dishes, such as stuffed potatoes.
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