The Best Argentine Grilling Essentials for Your Parrilla Nights

There’s more to a great asado than just meat and fire. As someone who grew up around Argentine parrillas, I’ve learned that the right tools, ingredients, and inspiration make all the difference between a casual BBQ and an authentic asado experience. From the coarse salt that creates the perfect crust to Mallmann’s fire-cooked vegetable revelations, each of these grilling essentials brings something real to the table. Firing up a backyard grill or cooking over open flame in the countryside? These picks help recreate the ritual, flavor, and spirit of a true Argentine asado. Let’s explore them together. 

Best for: Practical Fire Cooking 

Mallmann Recipes Book

Francis Mallmann understands fire like few others, and Mallmann on Fire proves it once again. As an Argentine who grew up with the ritual of asado, I appreciate his shift toward a more practical approach while still honoring the essence of cooking over wood and embers.  The vegetable recipes stand out, the salmueras add depth to any cut, and the photography transports you to the rugged landscapes that inspire Mallmann’s cooking. 

Pros

• Authentic Live-Fire Cooking – Mallmann stays true to the essence of Argentine grilling, but with a more approachable twist. The recipes still capture that smoky, charred depth of flavor that makes asado special.
• More Practical Than Seven Fires – While I appreciate the drama of a full-blown infiernillo or iron-crossed lamb, this book acknowledges that not everyone has the time or space for those setups. You can actually apply these techniques to a backyard grill.
• Strong Recipe Foundation – The flavors are spot on, especially the salmueras and charred vegetable preparations. I can see myself integrating some of these side dishes into my usual asado routine.
• Stunning Photography – The visuals alone make this worth having. The landscapes, fire pits, and plated dishes transport you straight to Patagonia, even if you’re grilling on a small terrace.

Cons

• Some Recipes Feel Forced – A few dishes seem to incorporate fire just for the sake of it, without actually enhancing the flavor. As someone who has spent years perfecting the art of asado, that feels unnecessary.
• Lack of Detailed Grill Plans – Mallmann teases his custom grill design throughout the book but barely provides useful schematics. If he’s going to showcase it, he should at least make it replicable for serious asadores.

Best for: Serious Grillers

Seven Fires: Grilling Book

If you think you know grilling, Seven Fires will challenge everything you thought about cooking with fire. As someone who grew up around Argentine asados, I can say that Francis Mallmann captures the soul of live-fire cooking better than anyone else. From mastering the parrilla to cooking directly in the ashes, Mallmann’s techniques are both bold and deeply traditional. Whether you want to perfect a ribeye or attempt something as ambitious as whole-animal cooking, this book is a must for those who take grilling seriously.

Pros

• Deep Dive into Fire Cooking – Seven Fires isn’t just a cookbook; it’s a masterclass in the art of live-fire cooking, covering everything from the classic parrilla to more ambitious techniques like rescoldo and infiernillo. As someone who has cooked over fire for years, I appreciate how well it explains the nuances of heat control and fire management.
• Authentic Argentine Techniques – Mallmann doesn’t water down the traditions of Argentine asado for an international audience. His recipes and methods stay true to the essence of cooking with wood and embers, making this book a must-read for anyone who respects the craft.
• Bold Yet Simple Recipes – While some dishes are extravagant, many, like burnt oranges with rosemary or salt-crusted chicken, prove that fire-cooked food can be both straightforward and gourmet. Even an experienced asador can find inspiration in his approach to ingredients and flavors.
• Stunning Photography and Cultural Insight – The book is more than just a collection of recipes; it immerses you in the landscapes, traditions, and philosophy of Argentine fire cooking. The visuals alone make it worth owning, even if just for the inspiration.

Cons

• Heavy Focus on the Chapa – While the chapa is a key element of Argentine cooking, it feels overused in this book. Many recipes could just as well be cooked directly over the fire, yet they default to a flat griddle, which might not be what some readers expect.
• Not the Most Practical for Home Cooks – Some techniques, like cooking a whole cow or using the infiernillo, are incredible to read about but unrealistic for most home setups. Even as a seasoned asador, I can see how parts of this book might feel more aspirational than applicable.

Best for: Asado & Vegetable Lovers

Green Fire: Grilling Book

I’ve been grilling meat my whole life, but Green Fire made me rethink what belongs on the parrilla: vegetables could and should be treated with the same reverence we give a good cut of asado. Mallmann seduces you with smoke, char, and bold flavors that make carrots and cabbages feel worthy of a Sunday asado. His rescoldo techniques and plancha magic opened up a new world for me—one where fire transforms even humble produce into something primal and unforgettable. If you think fire cooking is only for meat, this book will prove you wrong.

Pros:

• Authentic storytelling – Mallman’s personal anecdotes hit close to home and add depth to the recipes. The eggplant story really stuck with me.
• Inspires creativity – Even as an experienced asador, I found new angles on grilling vegetables and fire techniques I hadn’t considered.
• Perfect gift material – I’ve already sent it to friends abroad—it captures the Argentine spirit beautifully.
• Stunning visuals – The photography alone makes you want to light a fire and get cooking.

Cons:

• Light on innovation – If you’ve read his other books or watched his videos, there’s not much new here.
• More romantic than technical – As someone who loves the how and why of fire cooking, I found myself wanting more detailed instruction.

Best for: Authentic Asado Flavor

Rock Salt for Grilling

If you take your asado seriously, you know that the right salt makes all the difference. This medium-grain rock salt is exactly what’s used in Argentina’s best parrillas—no frills, just pure, balanced seasoning that enhances without overpowering. Unlike fine table salt that melts too quickly or coarse salt that falls off the meat, this strikes the perfect middle ground, adhering well and creating that signature salty crust. I’ve used plenty of salts over the years, but this one delivers the most authentic Argentine experience. If you’re grilling beef the way it’s meant to be done, this is the salt you want on hand.

Pros

• Perfect grain size for asado – Not too fine, not too coarse, just right for evenly seasoning beef without over-salting or falling off the meat.
• Authentic Argentine touch – This is the same salt used in Argentina’s top parrillas, bringing out the best in grilled beef.
• No additives, pure taste – Unlike iodized salt, it delivers a clean, natural flavor that enhances rather than masks the meat.
• Versatile beyond grilling – Works great for seasoning vegetables, fish, and even finishing dishes with a subtle crunch.

Cons

• Expensive for what it is – It’s just salt, and while the quality is great, the price feels a bit inflated.
• Limited availability – Hard to find outside of specialty stores or online, making it less convenient than regular rock salt.

Best For Bold, Fresh Flavors

Chimichurri Steak Rub

I’m picky about spice blends—too many are either loaded with salt or taste like they came from the bargain bin. This one? It’s the real deal. The mix of garlic, onion, chili peppers, and citrus hits the perfect balance between heat and brightness, making it ideal for grilling, roasting, or even sprinkling over veggies. The ingredients are top-notch, with no fillers or artificial junk, just pure, vibrant flavors. Plus, knowing that part of the purchase supports veterans and food shelters makes it even better.

Pros

• Perfectly Balanced Blend – The mix of herbs and spices is well-proportioned, enhancing the natural flavors of meat without overpowering it.
• Aromatic and Fresh – You can smell the quality as soon as you open the package, and it fills the kitchen with an incredible aroma while cooking.
• Versatile for Different Meats – Works well on chicken, beef, and even vegetables, making it a useful all-purpose seasoning.
• High-Quality Ingredients – No artificial fillers or overpowering saltiness—just a well-crafted blend that complements grilled and roasted meats.

Cons

• Leans Toward a Specific Flavor Profile – While delicious, it’s not as flexible as simple salt and pepper, so it may not suit all dishes.
• Pricey for a Seasoning Blend – You’re paying for quality, but it’s a bit more expensive than making a similar mix at home.

Summary

Article Name

The Best Argentine Grilling Essentials for Your Parrilla Nights

Description

Looking for the best grilling essentials to complement your Argentine Asado? I've curated a list of the top accessories you should have to make sure your asado shines.

Author

Jason Pittock

Publisher Name

Argentine Asado