The asado stands as the defining culinary ritual, built on open fire, slow-cooked beef, offal, and chorizo. From the parrilla culture it commands come the preparations that follow: the grilled chorizo pressed into a crusty roll, the rolled and stuffed flank steak that ranks among the most visually demanding preparations in the repertoire, and the breaded escalope topped with tomato sauce, melted mozzarella, and ham that holds the distinction of Argentina's most-ordered restaurant dish.