Parrilla Starters and Sides You Should Try in Argentina

The ins and outs of the Argentinean Parrilla are quite clear. From tira de asado to entraña and bife de chorizo, if you love meat, you most likely have or will try them all. But what about the tasty starters and sides that make the asado complete?

Whether you are looking for a vegetarian option or a few flavors to complement your meatier main course, here are some of our favorite parrilla starters.

Vegetable and non-meat sides

Provoleta. As seen in the featured image above, grilled cheese is never a bad idea, but now we are talking literally! Grilled provolone on the parrilla sprinkled with dried herbs and red pepper flakes, it’s one of the most popular Argentinian side dishes! Ideally, outside is crisp and crunchy with gooey cheesy inside. Don’t miss La Retirada’s Provoleta Calabrese, an off the menu selection, secret special order. Two slices of provolone cheese stuffed with dried tomatoes and pesto.

Stuffed Grilled Peppers. A veggie favorite is definitely the halved peppers filled with provolone cheese or white sauce, and topped with a cracked egg. This is a hearty protein-filled side dish for the vegetarians. Alternate topping and filling such as cherry tomatoes and onions can also be used.

Grilled Portobellos. Mushrooms are delicious, and if we had the smokey chard flavor of the grill with some olive oil, garlic and parsley… we have a winner.

Vegetales Grillados. A popular option to salad has always been a chard vegetable platter. The assortment will usually include, eggplant, peppers, onion rounds, carrots, potatoes and sweet potatoes.

Papas/Batatas al Plomo. Imagine a baked potato, or sweet potato. Then take said potato and squash it with a cast iron skillet and grill until crispy. Typically eaten with butter, salt and light herbs.
For general vegetarian options in Buenos Aires

Meatier Choices

Chorizo. Chorizo is a pork sausage generally grilled and typically eaten in sandwich form by halving and tossing it in between a bread roll, famously called a choripan. Top with chimichurri (condiment made with dried oregano, garlic, chili flakes and red wine vinegar).

Salchicha Parrillera. An alternative to chorizo, Salchicha Parrillera is a long, thin pork sausage coiled into a spiral and grilled as a very popular starter.

Morcilla. Yes, blood sausage. A dark cased blood pudding, flavored with spices, green onion and occasionally stuffed with raisins and nuts. If you can get over the notion of what you are eating, it really is delicious.

Achuras. That’s right… the “nasty” bits (kidney, small intestine, sweet bread). However, if sustainable eating is your thing, achuras is a great way to make use of every part of the cow. If you can forget what they are, you will see that these bits will carry some serious flavor.

La Retirada is one of my favorite parrillas in the city. They have very good service, which is hard to find in the city, as well as an excellent wine list, in particular the Malbec section, offering great options for every price point.

But that will only cover one night! The best parrillas (steakhouse) in Buenos Aires are plentiful. You got your work cut out! But at least lining up what you should have on the side will be easy!