Argentina’s traditional BBQ is even more rustic than parilla. It’s called asado and it’s how the cowboys on the Pampas cooked their meat. Basically, you build a huge campfire, let it burn down to embers, and roast the meats on vertical stakes in front of the fire. And at least one restaurant in Buenos Aires still cooks this way—La Estancia. Here you see Estancia’s pit master cooking baby goats in front of the pit. Each takes about 2 hours to cook. The seasonings are simple enough—smoke and wood smoke.