Argentinian Asado

Created by: Howcan Team

Asado, a traditional South American barbecue, has its roots in the Spanish colonization of the region. This culinary tradition spread throughout countries like Argentina, Uruguay, and Chile, where it became a central part of the culture. The dish typically consists of various cuts of meat, such as beef, pork, and lamb, slow-cooked over an open flame or hot coals. The meat is often seasoned with a blend of spices and herbs, then grilled to perfection. In Argentina, renowned chefs like Francis Mallmann have elevated the asado to an art form, using techniques such as cooking over a cross-shaped grill called a "parrilla." Today, the best asado can be found in traditional parrillas in Buenos Aires, where the emphasis is on high-quality, locally sourced meat and expert grilling techniques. The key to a great asado lies in the quality of the meat and the skillful use of fire to impart a smoky, charred flavor. While the traditional method involves grilling the meat directly over the coals, some chefs also use a "vertical" asado technique, where the meat is suspended on a cross and slowly cooked next to the heat source. This results in a unique, succulent flavor that sets it apart from the more common horizontal grilling method. Whether enjoyed in a rustic countryside setting or a bustling urban restaurant, the asado continues to be a beloved culinary tradition that brings people together to savor the rich, smoky flavors of South American barbecue.