On my birthday, I spent the whole day with my best travel companion, my car. I drove from Gualeguaychú to Montevideo, about 350 kilometers or 6 hours. It might just be the tradition of my family, but we do not have a strong culture of celebrating birthdays. So I did not feel particularly lonely being alone. But as a farewell to Argentina, and as a reminder that things are quite expensive in Uruguay, I had the last substantial meal of meat in Gualeguaychú.
The Argentinian Parrilla, which literally means the metal grill on which you cook meat, refers to a local steakhouse. I had a complete meat set, which was pretty affordable probably because I was in a small city.
Apart from the typical grilled rib, it came with grilled kidney (riñon, 2nd picture), chinchulin (small intestine, 곱창, 3rd picture), and blood sausage (morcilla). According to a friend, grilled kidney can only be found in Argentina. Another notable companion of Argentinian meat is Chimichurri (5th picture), a sauce made with parsley, garlic, olive oil, oregano, etc.
Parrilla Completa, 260 Argentinian Pesos
@Parrilla Libre El Fogón, Gualeguaychú, Entre Rios, Argentina, August 19, 2018
