Aderezo de Parillada Olla de Barro 213g

Olla de Barro aderezo de parillada is a ready-to-use Peruvian marinade designed to transform any cut of meat into a barbecue with an unmistakable aromatic profile. It has a thick, paste-like, coating texture with a dark shade that echoes toasted spices and the pungent aroma of ají panca, combined with a rounded, tangy note from vinegar and garlic.

On the palate, it delivers a warm and deep balance: it is not excessively spicy, but releases the characteristic warmth of well-balanced Andean spices, with smoky, earthy notes that penetrate the meat fibres as it rests.

The Peruvian parrillada tradition

On Peruvian Sundays, a parrillada is much more than simply cooking over hot coals: it is a social ritual bringing family, friends, and neighbours together around a smoking grill. The secret of every master griller lies not only in the choice of cut, but in the marinade—the aderezo—carefully prepared hours before lighting the fire.

This seasoning carries the soul of the street food and celebratory feasts of Lima and the Andean provinces, where the scent of meats seasoned with panca chilli, cumin, and oregano draws people to the smoking street carts in the evening.

How to use aderezo de parillada step by step

Preparing flawless barbecued meat takes just a few steps, provided you allow enough marinating time for the flavours to infuse properly.

• Dry the meat: pat cuts of beef, chicken, or pork dry with kitchen paper to remove surface moisture.
• Distribute the seasoning: allow around two tablespoons of marinade per half kilogram of meat. Rub thoroughly over all sides with your hands to coat the surface evenly.
• Leave to rest in the cold: cover the dish and leave it to rest in the fridge for at least two hours; for thick pieces or tougher cuts, let it marinate overnight.
• Bring to room temperature: remove the meat from the fridge about thirty minutes before cooking, so it does not suffer thermal shock on the grill.
• Cook over high heat: place the meat over glowing embers or on a searing hot griddle, brushing the surface with leftover marinade during the last few minutes of cooking to create a glossy, savoury crust.

The best recipes with this seasoning

The versatility of aderezo de parillada allows you to use it on a variety of ingredients, not just red meat:

• Pollo a la parrillada: boneless chicken thighs or drumsticks marinated and cooked over charcoal until they achieve crispy, brown skin.
• Quick anticuchos: thin slices of beef heart or tender beef skewered on wooden sticks and grilled over a fierce flame.
• Oven-baked pork ribs: generously brushed and slow-cooked in foil parcels, then unwrapped for the final few minutes under the grill.
• Barbecued mushrooms and vegetables: portobello caps, courgettes, and corn cobs brushed before going onto a smoking hot griddle.

What to serve alongside

A barbecue seasoned with this marinade calls for rustic side dishes capable of soaking up the meat's savoury juices. The classic Peruvian accompaniment includes boiled yellow-fleshed potatoes, large-kernel choclo corn, and a generous spoonful of ají criollo sauce or huacatay cream.

In the glass, the ideal match is a crisp, well-hopped lager to cleanse the palate from the rich spices, or a traditional chicha morada served ice-cold with a few drops of lime juice.

How to store the jar

Before opening, keep the jar in the pantry in a cool, dry place away from direct sunlight. Once opened, seal the lid tightly and store in the refrigerator. To preserve the freshness of the aromas, always scoop out the product with a clean, dry spoon, consuming it preferably within four weeks of opening.

Yield of the 213g jar

The 213g jar is a practical, concentrated size: it is enough to marinate around two and a half kilograms of meat, easily catering for a family barbecue of six to eight people without leaving cumbersome leftovers in the fridge.

Who this product is for

It is the right choice for barbecue lovers who want to discover the flavours of Latin America without having to grind rare spices and Andean chillies in a mortar. It is perfect for anyone seeking an authentic marinade in seconds, ready for the weekend.

It is not suited for those looking for mild, plain seasonings, sweet American-style sauces, or for those who prefer barbecues without spicy, aromatic notes.

Frequently asked questions

Is aderezo de parillada very spicy?

No, the flavour profile highlights the deep, toasted taste of ají panca, which provides colour and lasting aroma with a very mild heat level, suitable for all guests.

Can I use it for pan-frying or oven cooking?

Certainly. Although created for charcoal grilling, you can lightly oil a non-stick frying pan or cast-iron griddle pan and cook the marinated meat over medium-high heat, or roast it on a baking tray in a fan oven.

Do I need to add more salt to the meat?

The paste already contains a balanced savoury base for marinating. Before adding extra salt to your cuts, we suggest tasting the tip of a teaspoon of marinade to adjust according to your personal taste.