Chef Javier Bardauil prepares a wood fire (often hickory or applewood) for cooking at his restaurant Barda.
Photo by Marvin Shaouni
Choice cuts of meat grilled on an open flame are often the main attraction at traditional Argentinian day-long parties.
Photo by Marvin Shaouni
Vegetables that will be peeled before being consumed are placed directly inside a mound of ashes to cook.
