Discovering Argentina’s Asado Tradition

Asado is a traditional Argentinean cuisine, which involves cooking different cuts of meat over an open flame. It’s not just a meal; it’s a cultural experience that brings people together. In Argentina, asado is not only a way of cooking meat but also a way of life, where people gather with friends and family to enjoy a slow-cooked meal while socializing.

History of Asado in Argentina

Asado has its roots in the gauchos, the Argentinean cowboys of the 19th century. The gauchos would cook meat on open fires while on long cattle drives across the pampas, the vast plains of Argentina. Later on, asado became a popular dish in Argentina’s cities and towns, where families would gather on weekends to cook and eat together. Today, asado remains an essential part of Argentinean culture, and many families still practice the tradition of cooking asado on weekends.

Types of Meats in Asado Cuisine

Asado cuisine typically uses beef, but it also includes other meats such as pork, chicken, and lamb. The most common cuts of beef used in Argentinean asado are vacío (flank steak), asado de tira (short ribs), bife de chorizo (sirloin steak), and entraña (skirt steak). Each cut of meat has its own unique flavor and texture, and the way it’s prepared can vary depending on the region and the cook.

Essential Ingredients in Asado

The essential ingredients in Argentinean asado are salt, firewood, and meat. Some people add garlic, herbs, and spices to enhance the flavor of the meat. However, the simplicity of asado is what makes it unique; the meat is cooked over a slow flame, allowing the natural flavors to shine through.

Preparing the Perfect Asado Fire

Preparing the perfect asado fire is an art form that requires skill and patience. The fire must be hot enough to cook the meat but not too hot that it burns. The fire should be built with hardwood, such as quebracho, which burns slowly and produces a smoky flavor. The fire should be started early, so it has time to burn down to the right temperature.

Techniques for Grilling Asado

Grilling asado requires specific techniques that have been passed down from generation to generation. The meat should be seasoned with salt only, and it should be cooked slowly to allow the fat to render and the meat to become tender. The cook should turn the meat regularly, so it cooks evenly on both sides. The cooking time will depend on the cut of meat and the desired doneness.

Traditional Accompaniments for Asado

Asado is typically served with chimichurri, a sauce made from parsley, garlic, vinegar, and oil. Other traditional accompaniments include grilled vegetables, bread, and salad. In Argentina, asado is often served with a glass of red wine, which complements the rich flavors of the meat.

Pairing Wine with Asado

Pairing wine with asado is essential to enhance the flavors of the meat. The most popular red wines to pair with asado are Malbec, Cabernet Sauvignon, and Syrah. These wines have bold flavors and tannins that complement the rich flavors of beef. White wine is not typically paired with asado, but some people prefer to drink beer or soda.

Asado Customs and Etiquette

Asado customs and etiquette are an essential part of the Argentinean culture. The cook is usually the person who prepares the fire and cooks the meat. It’s customary to bring your own drinks and contribute to the meal. It’s also important to wait for everyone to be served before eating, and to eat slowly and enjoy the meal.

Where to Attend an Asado in Argentina

Attending an asado is a must-do experience when visiting Argentina. Many restaurants and hotels offer asado, but the best way to experience it is to attend a local gathering. There are many asadores, or experts in asado, who will cook for groups of people. Some people even offer asado experiences in their homes, where visitors can learn about the tradition and customs of Argentinean asado.