Asado

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking.

Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling.

First to go on the grill are chorizos (pork sausages), morcillas (blood sausages), and achuras (offal), followed by thinner beef cuts such as matambre (rose) and entraña (skirt steak), which are to be grilled hot and fast, as they would otherwise dry out.  Read more