6 Elements of the Argentinian Asado

What is an Asado?

In Argentina, “Asado” means Barbeque, which refers to the event and/or cut of meat (short ribs or spare ribs). The name originates from the Spanish verb asar, meaning to grill.

6 Elements of the Asado 

1. FIRE – FUEGO
   a traditional Asador or Parrillero (grill chef) doesn’t use lighter fluid which taints the meat’s flavor 
2. GRILL – PARRILLA
   Parrilla (pa-ree-sha or -ja in Argentine Spanish) with adjustable height to control the heat; this name also refers to a steakhouse
3. MEAT – CARNE
   1 lb/person of beef:
   asado de tira (ribs), bife de chorizo (sirloin), entraña (skirt steak), ojo de bife (ribeye), vacío (flank), lomo (tenderloin);
   other meat:
   morcilla (blood sausage), chorizo (spicy sausage), chicken;
   achuras (grill starters):
   molleja (sweetbreads), chinchulines, aka. “chinchus” (chitterlings, small intestines);
   asador criollo (roasted whole on iron cross):
   chivito (goat) in Mendoza, cordero (lamb) in Patagonia, chancho / lechón / cochinillo (pig) in the Pampas
4. SIDES – LAS GUARNICIONES
   pan (bread), papas fritas (potato fries), simple salad with oil & vinegar, verduras y pimientos (grilled vegetables and peppers), provoleta (Argentine pulled-curd provolone cheese, grilled then drizzled with olive oil, red pepper flakes & oregano), chimichurri (marinade typically of parsley, oregano, garlic, vinegar, olive oil, red pepper flakes), salsa criolla (sauce similar to pico de gallo with chopped tomato, onion, peppers, olive oil, vinegar, herbs)
5. WINE – VINO
   Malbec is the most popular Argentine varietal
6. PEOPLE – GENTE
   a social gathering of family, friends, neighbors to celebrate life

Photos from our Asado in the Tigre Delta

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© 2023 Photos by Ali Giaudrone
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