For those who like to use wood logs for their asados--depending on location and type of parrilla of course, a leñero brasero (aka brasero uruguayo) is a handy piece of equipment to have on hand in order for everything to flow smoothly.

Ken Barger, a nice gentleman in Panama, emailed me a while back with some questions about building a parrilla-smoker hybrid. Since I had never built a parrilla before, I could only offer a few tips and suggestions from what I have learned over the...

Except for perhaps restaurant coverage, when the topic of food in Argentina is covered by guide books, travel articles, and blogs the authors usually stick to the usual suspects like beef and huge steaks, pizza, pasta, and empanadas. I guess I'm not...