The history of Argentinian parrillada dates back to the early 1500s when the Spanish first introduced cattle to Argentina. As the locals encountered this newly introduced meat, they began to explore various ways of cooking it. Over the years, Argentinian cooking has evolved, resulting in different cuisines and cooking styles. The parrillada, a traditional meat dish, emerged as a beloved culinary tradition.Asado in Argentina consists of meat, usually a large piece from the animal´s ribs (“asado de costilla”), that is roasted on a iron spiton embers made of wood for 4/5 hours in an open space.