Argentinian BBQ in Ecuador: A Taste of the Pampas in the Andes
Argentinian BBQ is more than just grilling—it’s a ritual. At its heart is the parrilla, a grill designed for slow cooking over wood or charcoal. Unlike quick, high-heat grilling, asado is about patience, coaxing flavor from every cut of meat. In Argentina, the grill often includes ribs, short loin, sausages (chorizo and morcilla), and sometimes even whole animals cooked over open flame. The meat is seasoned simply, usually with just salt, letting the smoke and natural flavor do the rest. A bright, tangy chimichurri sauce—green with parsley, garlic, and vinegar—balances the richness.
In Ecuador, this tradition takes on a new twist. The cuts of beef may be familiar, but the accompaniments speak of the Andes. Instead of the typical Argentinian spread of bread and salads, you might find your steak arriving alongside roasted potatoes, fried plantains, or mote, the large Andean corn that has been eaten here for centuries. Chimichurri still makes its appearance, but don’t be surprised if you also get a side of ají, Ecuador’s beloved hot sauce made from local peppers and naranjilla. The result is a fusion that feels both foreign and familiar: Argentinian technique meeting Ecuadorian terroir.
One of the joys of seeking out an Argentinian BBQ spot in Ecuador is the experience itself. Step into a parrilla restaurant in Quito, and you’ll likely be greeted by the sight of glowing embers and the sound of sizzling fat. The atmosphere is warm and unhurried. Families gather for long Sunday lunches, couples share bottles of Malbec or local wines, and servers proudly deliver platters piled high with meat meant for sharing. It’s not just a meal—it’s an event, one that can stretch for hours.
The cross-cultural experience is also a story of migration. Many Argentinians moved to Ecuador during the 20th century, bringing with them their food traditions. Over time, these flavors took root, mixing with Ecuadorian ingredients and sensibilities. Today, Argentinian BBQ restaurants are scattered across the country, from elegant steakhouses in the capital to rustic grills in smaller cities.
For a traveler, tasting Argentinian BBQ in Ecuador is a reminder that food doesn’t recognize borders. Sitting at a wooden table, with a plate of smoky ribs, chimichurri, and plantains, you taste not only the grasslands of Argentina but also the volcanic soils of the Andes. It’s a journey within a journey—proof that travel can surprise you not just with what’s native, but also with what’s been adopted, adapted, and lovingly made a part of local life.
