At her new restaurant in Entre Rios’ emerging dining district, Argentine chef Jorgelina Mandarina takes a pescatarian view of traditional asado cooking. This story, which references Ñuke grills, is an exciting look at the evolution of the beef-centric asador traditions.

Check out the story over at Saveur.com, here: https://www.saveur.com/food/the-pescatarian-asado-reframing-argentinas-native-bounty/.