Argentininan National Pride: ASADO

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue. An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.

An asado may consist of embutidos, meats, or both. Generally in more elaborate versions the embutidos and meats areaccompanied by red wine and salads.

Embutidos: In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread), and other organs, often accompanied by provoleta,would be served first while the cuts that require longer preparations are still on the grill. Sometimes these are served on a coal-heated brasero. Chorizos may be served with marraqueta or baguette bread as choripanes to serve as appetizers.

Meat: After appetizers, costillas or asado de tira (ribs) can be served. Next comes vacío (flank steak), matambre and possibly chicken and chivito (goatling). Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants.

An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt.

Red wine, typically Malbec or Shyraz or a blend of both, is a must.

ENJOY!