Visiting Argentina and not having a traditional Argentine asado would be like visiting Paris but not the Eiffel Tower, or London and not Big Ben. Argentina is famous across the world for the quality of its beef and Argentines aren’t shy of enjoying making the most of what they have.
An asado is nothing like the typical BBQ elsewhere in the world, it would be an insult to say they are similar because they aren’t. Asados are a staple in Argentinian cuisine and they are especially important in bringing people together. Other foods such as pizza and empanadas are also a staple, but they aren’t a patch on what the asado does. Families meet each Sunday, surrounded everything asado related. If you get the opportunity to partake in the ritual with Argentines, you will not be disappointed. But if you cannot, there are many other ways to experience the traditional asado.
What you will be served at a traditional asado
Asados begin with the asador, the person-in-charge of the grill, loading below the grill with firewood. Hot coals and firewood become red-hot and are spread out below the grill. The asador must wait for the grill (parrilla) to heat up and once ready, places the meat to slowly cook, preserving all flavour. The parrilla is often equipped with a height adjuster so that the asador has complete control over the meat. The main job of the asador is to cook the meat and you will quite often find that their seat at the table is empty, but don’t be concerned as this is what they thrive on.
Meat is the centrepiece of this work-of-art. Argentines are not afraid to eat more than 500g of meat per person at an asado and anything left will be eaten the next day, but that is unlikely. The Argentines that I know love their meat and are quite happy to have meat for every meal, but wouldn’t you be if it was this good?
Asado feasts begin with the starters or the entradas. In this first course plates of blood sausage (morcilla), chorizo, sweetbreads are served with bread and often provoleta cheese. It is tempting to eat too much of this course, but be careful, you need room for everything else coming your way!
The main feast begins after the meat has been slowly cooked over the hot coals. Argentines don’t marinate their meat, they simply use salt.The asador presents the beautifully cooked juicy meat on a wooden board where they carve and distribute amongst the guests. Common cuts of meat for an asado include ribs (tira de asado), sirloin (bife de chorizo), skirt steak (entraña) and flank (vacío). The meat will not all arrive at once, so don’t be scared, a continuous flow of meat will be sure to keep you happy!
Whilst Argentines aren’t known for their salad and vegetable-based diets, these dishes can usually be found on the table! Simple salads of lettuce, tomato, olive oil and lemon juice are common. Grilled vegetables can sometimes be found cooking above the hot coals too but don’t expect this, most Argentines prefer their meat. Bread (pan) often makes it way to the table, it’s always a good way of mopping up those juices you just don’t want to leave on the plate! Condiments are always present on the table. Chimichurri, a mix of herbs, oil and vinegar often finds its way onto your plate. Salsa criolla is another popular one, this mix of tomatoes, peppers, onion, oil and vinegar pairs perfectly with the meat.
Of course, when you are eating, you need something to drink don’t you? Well, being in Argentina, it comes as no surprise that red wine is the drink of choice. A hearty bottle (or more!) of Mendoza Malbec is the perfect accompaniment to the asado. It isn’t difficult in Argentina to pair the best wine with the best meat, after all, Argentina is world famous for both!
Where to find an asado?
To be involved in a real, traditional Argentine asado you often need to be invited. However, one way to find an asado of-sorts is at a parilla (steakhouse). A parilla is a restaurant version of an asado and you can find these across the country, with many excellent ones being located in Buenos Aires.
Tangol can help you to experience a true argentine asado during one of the many tours available. If you aren’t able to befriend some Argentines,
tangol offers the experience of a closed-door restaurant in Buenos Aires. These restaurants are popular in the capital and during this food tour, you will experience the real deal in a traditional, friendly setting.
A different tour begins in Buenos Aires and takes visitors out the Santa Susana Ranch, where you will be shown how the Gaucho lifestyle.
The day involves a spectacular asado lunch cooked by the gauchos.