Our Background

The tradition of cooking with a "parrilla" is deeply embedded in the culinary culture of several Latin American countries, particularly Argentina and Uruguay. Parrilla refers to both a style of grilling and the grill apparatus itself, which is often a simple, open fire grill. The most distinct characteristic of cooking with a parrilla is its ability to create a unique, smoky flavor in the food, resulting from the charcoal or hardwood used. This style of cooking is predominantly used for grilling meats, particularly beef, in the form of "asados" or barbecues, often serving as the centerpiece of social gatherings and celebrations. Over time, this tradition has evolved, with modern parrillas sometimes incorporating more sophisticated technologies, but the essence of the practice—slow-cooking meats to perfection over an open fire—remains a cherished culinary art form in Latin American cuisine.

This deep-rooted Latin American tradition of cooking with a parrilla has crossed the Atlantic and found a home in Spain, fusing with the local culinary culture and adding another layer of complexity to Spanish cuisine. The migration of Latin Americans to Spain, particularly Argentinians, has greatly influenced this gastronomical integration. Numerous restaurants serving traditional asados have sprouted in major Spanish cities, creating a cultural bridge between Spain and Latin America through the medium of food. While maintaining the authentic cooking methods of using a parrilla, these establishments often incorporate local Spanish ingredients, creating a unique blend of tastes that reflect the fusion of cultures. Furthermore, the convivial nature of parrilla cooking fits perfectly into the Spanish culture of shared meals, where dining is not just about the food, but about the shared experience, making this tradition a seamless addition to the Spanish gastronomic scene.

ASADO-BBQ, a boutique culinary company led by Douglas and his dedicated team, has passionately embraced the parrilla cooking traditions, offering a unique in-home dining experience where they bring the grill, meticulously chosen meats and seafood, directly to your doorstep, enabling clients to entertain their guests with a rich and authentic gastronomic adventure right in the comfort of their own homes.

Bio : Douglas Thompson

Douglas is a seasoned professional with an eclectic background that beautifully converges at the intersection of craftsmanship and culinary artistry. His career spans over three decades as a professional farrier and blacksmith, primarily in the demanding, detail-oriented world of polo. Early in his career, his South American contacts introduced him to the captivating art of parrilla-styled cooking, igniting a fascination that would become an enduring passion.

Douglas's obsession extended beyond simply mastering the grilling technique. He sought to thoroughly understand the preparation and cooking of various ingredients, from meats and fish to a broad spectrum of vegetables. This quest for culinary excellence led him to develop his skills in butchery and fishmongery. Learning from seasoned experts worldwide, he honed his expertise to expertly handle a range of proteins, always selecting the highest quality cuts for his cuisine.

The creation of ASADO-BBQ was a natural progression for Douglas, allowing him to fuse his love for blacksmithing with his culinary passion. His fluency in Spanish has not only facilitated his culinary journey, but also allowed him to intimately understand and honor the Latin American culinary traditions he incorporates into his work.

Douglas's mission with ASADO-BBQ extends beyond offering exquisite meals. He is driven by a passion to support his clients' culinary desires, turning their dining experiences into lasting, cherished memories. His vast experience, dedication to his craft, and unwavering commitment to client satisfaction make Douglas an invaluable ally in crafting unique, unforgettable culinary experiences.

You only have to shake his hand to feel the passion!