Introduction:

Asado argentino refers to both a traditional Argentine barbecue and the social gathering surrounding it. The dish features various cuts of beef, lamb, and pork, grilled slowly over hot coals or an open flame. Rooted in Argentine culture, asado is a celebration of food, friendship, and community. While Argentina claims ownership, similar barbecue traditions exist across South America, each with its own regional twist.

A Taste of History:

The origins of asado can be traced back to the 18th-century gaucho culture. Gauchos were skilled horsemen and cattle herders who lived on the Pampas, Argentina’s vast plains, where cattle ranching flourished. They would roast entire animals over open flames during communal gatherings, establishing asado as both a culinary and social tradition. Over time, asado evolved into a slower, more refined cooking process, with the addition of specific cuts of meat and grilling techniques. Today, asado argentino is not only the country’s national dish but also a reflection of Argentine identity and hospitality. Every family has its own asador (grill master) and variations in seasoning and cooking styles, but the essence remains the same - a celebration of togetherness.

Principal Cuts of Meat:

1. Asado de tira (short ribs): cross-cut beef ribs, rich in flavour and perfect for slow grilling. the bones add depth to the taste

2. Bife de chorizo (sirloin steak): thick, juicy steak with excellent marbling, typically grilled medium-rare

3. Vacio (flank steak): known for its rich flavour, usually marinated and served sliced

4. Matambre (flank): thin cut of meat, often stuffed and grilled, providing a unique taste

5. Chorizo (sausage): spicy pork sausage, typically served as a starter

6. Morcilla (blood sausage): grilled until crispy, adding a rich, distinct flavour

7. Pechito de cerdo (pork belly): fatty, tender cut, grilled to crispy perfection

Key Ingredients:

• Various cuts of meat (cortes de carne)

• Sea salt (sal marina)

• Chimichurri sauce (salsa chimichurri) for serving

• Vegetables (such as peppers and onions) for grilling

Preparation Guide:

1. Prepare the grill: set up a grill with hot coals or flames. aim for moderate heat to allow slow, even cooking

2. Season the meat: generously season the cuts of meat with sea salt and optional spices

3. Grill the meat: place the meat on the grill. cook larger cuts like bife de chorizo for 20-30 minutes, turning occasionally

4. Add sausages: grill the chorizo and morcilla for about 15 minutes until cooked and crispy

5. Check how well-done it is: most cuts are served medium-rare. aim for an internal temperature of 55-60°C (130-140°F)

6. Serve: remove the meat, allow it to rest, then slice and serve with chimichurri and grilled vegetables

Special Ingredients:

• Meat quality: choose fresh, well-marbled cuts of meat for an authentic experience

• Chimichurri: a sauce made with parsley, garlic, vinegar, olive oil, and spices, traditionally served with asado

Regional Variations:

• Buenos Aires: the capital’s parrillas (steakhouses) are famous for a wide variety of grilled meats, often enjoyed with friends over a long meal

• Patagonia: lamb is more popular in the south, with whole lambs grilled slowly over open flames

• Northern Argentina: goat and unique sausages are common in the north, reflecting regional agricultural traditions

Eating Time:

Asado argentino is traditionally served on weekends and special occasions. It’s more than just a meal - it's a social event that often lasts several hours, where the slow cooking of the meat is central to the experience. Families and friends gather to celebrate and share stories, with asado symbolising the heart of Argentine hospitality and camaraderie.