The Andes Mountains are the backbone of the South American continent; and in all the Andean countries you will find centuries-old cowboy communities – Gaucho, Llanero, Morochuco, Chagra  – herding cattle, hunting game, and cooking, over an open fire, with the charcoal they produce from native hardwoods, grown in forests cared for and cultivated now by state-registered foresters; it is a way of life that respects nature, what you take out, you put back in.

The grill master (we call him the parillero, the asador) cooks mainly with Quebracho charcoal, but you will also find Guayacán, Acacia, Teca, Melina, Andean Oak… so many different aromas, from sweet to smoky.

Our aim is to make them all available for you to enjoy.