Argentina
Photo: Unknown author, Attribution, croppedAsado
/aˈsaðo/ah-SAH-doh
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- When
- Lunch & dinnerFestive
- Taste
- SmokySavory
- Made with
- Beef
History
Asado is the Argentine barbecue and the social event around it. Beef, the backbone, is cooked slowly over wood embers on a grill called a parrilla, starting with chorizo and blood sausage, offal such as sweetbreads, and then cuts like short ribs and flank. Its roots are in the gauchos, the cattle herders of the Pampas, who roasted meat on spits over open fires from the 18th century when wild cattle were everywhere. Today it is a Sunday ritual with family or friends, led by the asador, seasoned mostly with salt and eaten with chimichurri, salad, bread and red wine.
Sources
