Argentina's Parrilleros de Colección Series Showcases Argentine Beef and Grill Tradition

Parrilleros de Colección is a new monthly gastronomic cycle launched by La Carnicería and José el Carnicero, two neighboring restaurants on Thames Street in Palermo, Buenos Aires. Each edition invites a guest parrillero to select a cut of beef and design a special menu that explores the diversity of Argentine grill culture, including variations in cattle breeds, feeding systems, maturation, cooking temperatures, fuels and accompaniments. The first edition features Juan Barcos of Madre Rojas, who presents a menu built around a fine vacío cut, paired with wagyu chistorra, miso‑flavored cauliflower, and a Morcilla from La Carnicería, alongside influences from Asian and Latin American cuisines. Dishes remain available until the next guest arrives, creating a living archive of techniques and styles.

The initiative aims to make visible the many facets of Argentina’s iconic meat tradition and to foster dialogue among grill masters, producers and the public, while offering diners a unique, seasonal experience that celebrates both the craft and the fire.