Argentina is known for its beef and beef consumption. Restaurants offer huge portions of all cuts of beef, many grilled in a parrillada.
Smaller cuts of meat are often grilled at the table, and a parrillada mixta includes various cuts of steak, lamb, pork, sausages, sweetbreads, and internal organs.
The parrillada is best when eaten immediately and is served sometimes with lemon wedges and in Argentina, always with Chimichurri, a sauce made from oregano, garlic, parsley, spices, vinegar and oil.