Parrilla Stand · Grilled Cheese
Provoleta
Photo: Horacio Cambeiro / Wikimedia Commons · CC BY-SA 4.0
The grilling cheese itself was developed in Argentina around 1940 by Italian-born cheesemaker Natalio Alba, who adapted provolone so it would hold its shape on the parrilla.
A thick round of provolone cheese seared on the grill until the outside blisters and browns while the inside turns molten, sprinkled with oregano and chili flakes. It's sold as a starter at parrilla stands and street-side asado counters across Buenos Aires.
Why it's made this way: Buenos Aires' parrilla culture, built on the Italian-immigrant cheese trade merged with the city's grilling traditions, produced a starter found on almost every Buenos Aires grill menu.
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