FIRE – FUEGOa traditional Asador or Parrillero (grill chef) doesn’t use lighter fluid which taints the meat’s flavor 

GRILL – PARRILLAParrilla (pa-ree-sha or -zha in Argentine Spanish) with adjustable height to control the heat; this name also refers to a steakhouse

MEAT – CARNE1 lb/person of beef:asado de tira (ribs), bife de chorizo (sirloin), entraña (skirt steak), ojo de bife (ribeye), vacío (flank), lomo (tenderloin);other meat:morcilla (blood sausage), chorizo (spicy sausage), chicken; achuras (grill starters): molleja (sweetbreads), chinchulines, aka. “chinchus” (chitterlings, small intestines); asador criollo (roasted whole on iron cross): chivito (goat) in Mendoza, cordero (lamb) in Patagonia, chancho / lechón / cochinillo (pig) in the Pampas

SIDES – LAS GUARNICIONESpan (bread), papas fritas (potato fries), simple salad with oil & vinegar, verduras y pimientos (grilled vegetables and peppers), provoleta (Argentine pulled-curd provolone cheese, grilled then drizzled with olive oil, red pepper flakes & oregano), chimichurri (marinade typically of parsley, oregano, garlic, vinegar, olive oil, red pepper flakes), salsa criolla (sauce similar to pico de gallo with chopped tomato, onion, peppers, olive oil, vinegar, herbs)

WINE – VINOMalbec is the most popular Argentine varietal

PEOPLE – GENTEa social gathering of family, friends, neighbors to celebrate life