Parrilla
Fuego lento. Mesa larga.
Catering Uruguayo · Events · Asados
Cada plato, una historia.
Scroll through the courses. Add what speaks to you. We'll bring the coals.
Asado Completo
The full fire — ribs, short plate, and morcilla.
A whole rib rack tilted over hardwood coals for six hours, basted with nothing but its own fat and the patience of the asador. Short plate cuts char at the edges while morcilla sizzles on the side grill. This is the centerpiece. Everything else is a garnish.
- Whole bone-in rib rack (choice cut, Texas Hill Country ranch)
- Short plate and entraña (skirt steak)
- Morcilla criolla and chorizo colorado
- Chimichurri rojo and salsa verde from the ceramic mortar
- Charred bread, roasted peppers, and tomato salad
Empanada Boxes
Twelve per box. Sealed by hand, not by machine.
Masa rolled to 3mm — thin enough to blister, thick enough to hold the juice. Fillings rotate with the season, but the carne picante (minced beef, hard-boiled egg, green olive, cumin) and humita (corn, basil, white cheese) are permanent fixtures. Arrive hot, wrapped in paper, smelling like someone's grandmother is in the kitchen.
- Carne picante — beef, egg, olive, cumin (classic Uruguayan)
- Humita — sweet corn, basil, white cheese
- Caprese — roasted tomato, fresh mozzarella, basil oil
- Seasonal special (ask your event coordinator)
- Minimum 2 boxes of each variety per order
Chivito Bar
Uruguay's national sandwich, built to order.
Chivito is not a burger. It's a construction project — thin-sliced beef tenderloin, fried egg, ham, mozzarella, tomato, lettuce, and a smear of mayonnaise on a brioche bun that struggles to contain it. We set up a live station so guests build their own. The line is always long. Nobody complains.
- Live station with a dedicated chivitero
- Beef tenderloin sliced to order on the plancha
- Fried egg, prosciutto, mozzarella, roasted peppers
- Three house sauces: mayo, salsa golf, chimichurri verde
- Vegetarian option: portobello, egg, provolone, charred onion
Dessert Spread
Dulce de leche in three forms. No apologies.
Alfajores assembled the morning of the event. Chaja cake — peach, meringue, dulce de leche — sliced tableside. Panqueques rolled and plated with a caramel that takes four hours to reduce. A cheese board with quince paste for the guests who insist they don't eat dessert, then eat two pieces.
- Alfajores de maicena — cornstarch shortbread, dulce de leche, coconut
- Chaja cake — peach, whipped cream, meringue, caramel
- Panqueques con dulce de leche (plated, not buffet-style)
- Artisan cheese board with membrillo (quince paste)
- Mate station with traditional gourds and bombillas
Guests Served
since 2019
Events This Year
and counting
Hardwood Fire
no gas, ever
Avg. Cook Time
for a full asado
La parrilla no es un método.
Es un ritual.
We started Parrilla because office catering had forgotten how to feed people — really feed them. We bring the whole setup: the hardwood, the asador, the ceramic mortars, the long tables. The smoke does the rest.
Every cut is sourced from a single ranch in the Texas Hill Country whose cattle graze on the same grass their grandparents did. The chimichurri recipe belongs to our founder's grandmother. It will not be changed.
La mesa habla.
"The best compliment is when guests ask for the caterer's number."
We hired Parrilla for our company's end-of-year dinner — 85 people. The smell of the coals alone had everyone leaving their desks early. The rib racks were gone before I made it to the table.
Valentina Morales
Office Manager, Whitfield & Sons Architecture
Chicago, IL
My daughter's rehearsal dinner needed to feel like home — our home in Montevideo. Parrilla nailed it. The chimichurri tasted like my mother's recipe. Half the guests cried. The good kind.
Eduardo Sosa
Father of the Bride
Miami, FL
I've used three other caterers for corporate events. None of them made my clients want to skip the meeting and just keep eating. Parrilla is the only one I call now.
Camille Okonkwo
Senior Event Planner, Meridian Events Group
New York, NY
Build a Custom Asado.
No template. No package. Just fire and a conversation.
Tell us the guest count, the occasion, and how much you want it to feel like Montevideo. We'll build the menu, handle the logistics, and show up with the coals already lit.
"Bring enough bread.
There will be leftovers worth fighting for."