What is Argentinan BBQ? SoutH American Asado
Along with Messi, Fútbol, and Pope Francis, Asado has a special place in the hearts of Argentinians. But why is this dish so highly esteemed?
If you have read about Asado, it’s easy to be confused by the astounding variety in meats, sausages, and traditions of Asado.
Fret no more!
In this article, we will explain every last detail about Asado – from the meats used to the traditions followed!
What is Asado?
Asado (lit. roast, roasted) is both the culinary technique of slow char-grilling (or open-air roasting) as well as the social gathering where meats are cooked.
It is a cultural tradition practiced in many Latin American countries where family, friends, and coworkers gather together to enjoy outdoor cooking and food. It even is the national dish of Argentina!
An Asado can be cooked in two styles – ‘al asador’ or ‘a la parrilla.’
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Al Asador
The ‘al asador’ Asados are more prevalent in the countryside. In this style, the meat is roasted whole or in large cuts. A fire is ignited on the ground, or fire pit, and the meat is skewered on iron crosses called asadores and perched vertically near the fire.
A La Parrilla
The ‘a la parrilla’ Asado is a typical style of Asado found in Argentinian cities. Once the coal is ready for barbecuing, the grill grate is placed for cooking the meat.
For this article, we will be focusing on the ‘a la parrilla’ style of Asado.
What is the History of Asado?
In the 1800s, the inhabitants of the Río de la Plata (Gauchos) developed a love affair with beef, since cattle were easy to come by and maintain in the Pampa. Gauchos were traveling horsemen who lived in and around the fertile lowlands of South America, i.e., Pampas.
Since barbecuing beef is arguably the tastiest way to consume it, it gave rise to the popularity of roasted meat, i.e., Asado.
Asado was beef (sometimes lamb or goat) roasted over a slow-burning fire using a skewered metal frame called an ‘asador.’ The wood used for cooking was from the quebracho tree. They used this wood as it imparted a rich flavor to the meat while causing very little smoke.
Asado, accompanied by a traditional South American drink – maté, was the staple gaucho diet, and this technique still lives on today. However, it has evolved from ‘al asador’ to ‘a la Parilla,’ with the introduction of the modern grill.
The Parrilla & The Asador
The Parrilla
The Parrilla is a specially designed grill for cooking meat.
Parrillas come in all shapes and sizes, but the most common one in Argentina has a two-part design. One section, called the Brasero, is used for heating the wood or coals, and the other section, called la Parrilla, is a metal grill used to cook the meat.
Many parrillas are equipped with a crank and chains to adjust the height of the grill. This helps to regulate the temperature properly.
When the meat is cooked with wood, it is called ‘parrilla a leña.’ Fire woods are commonly used in the countryside, lending a smokey flavor to the meat.
Firewoods are hard to obtain in the cityside, so it is more common to use charcoal. This is called parrilla al carbón.
Pitmaster Wisdom:
The art of starting a fire is an important ritual of Asado. Adding any kind of flammable liquid to start the fire is looked down upon.
The Asador
The Asador is the person who takes the role of managing the grill. One or two people may take up the job. And quite the job it is!
The Asador’s job includes preparing the meat by keeping track of the meat’s doneness, moving the coals around to maintain the temperature, and maintaining a steady flow of perfectly-done meats for the guests.
It’s pretty challenging!
The Food Is Eaten at an Asado?
There is a strict no-part-left-behind policy in Argentina, and it reflects in the tradition of Asado. The dishes are served in an interesting order. First, the less desirable parts of the animal, like the internal organs, are served. Then, as the meal progresses, the prime parts like the ribs are served. Read this article to learn more about the different cuts of meat.
Starters at an Asado
The starters, known as Entradas in Spanish, are served first.
Offal meats parts, called Achuras or Casquerías, along with sausages are grilled and served as a prep for the main meal.
Some other starters in a Latin-American BBQ are provoleta, empanadas, pickled eggplant, plates of picada (cold cuts of deli meats and cheeses), loaves of baguettes. These are just a few of the options under the vast list that can be served.
Here are some of the popular ones:
Chinchulines (Chitterlings Or Small Intestines)
These are small intestines of the cow that are grilled and served piping hot.
There are many ways that it can be prepared and here are some of the Asador’s secrets for the best Chinchulines:
- Soak the small intestines in milk overnight before grilling
- Cook them very slowly with lots of lemon and spices
- Soak them in a mixture of water, vinegar, or lemon juice and then boil them in water and/or milk to tenderize them even more.
Molleja (Sweetbreads)
The name is deceiving because it’s not really bread!
Molleja come from the neck or the heart of young animals and are called Mollejas de Cuello or Mollejas de Corazón respectively.
Mollejas have a crunchy exterior texture and are soft and tender on the inside.
Some soak the Mollejas overnight in cold water or milk and then blanch them in boiling water. Others precook them on the grill beforehand and reheat them just before serving.
To get a perfectly-done molleja, an asador will cook it over the grill for a good 2 hours at a low temperature. This develops a savory sweetness in the dish.
They are often served on bread as soon as they’re taken out of the grill.
Chorizo (Argentine Sausage)
Chorizo is a popular sausage in Argentina, which may be eaten with or without cooking. It is well seasoned with paprika, pepper, dried oregano, and garlic and then fermented, cured, and smoked.
It is a must-try Asado delicacy.
Chorizo is usually made from beef, fatty pork, or both. The most popular ratio is 20/80 (where there is 20% is beef, and 80% is pork).
Add a piece on top of bread (called Pan in Spanish), and you get ‘Choripan.’
Salchicha Parrillera
It is literally translated as “grilled sausage.” Compared to chorizo, there isn’t any difference in texture or filling. However, Salchicha Parrillera is generally long, thin, and coiled. They’re put directly on the grill and cooked to perfection.
Usually, Chimichurri and/or Salsa Criolla sauce is served alongside. We will be talking more about these sauces below.
Morcilla (Blood Sausage)
Just like the chorizo, morcilla is another staple in Argentinan Asados.
Morcillas are a blend of pig’s blood, pieces of pork, seasoning, and binders like rice or breadcrumbs.
The savory ones are seasoned with salt, pepper, garlic, onion, cinnamon, and paprika, whereas the sweet ones are seasoned with cloves, raisins, and nuts.
Provoleta
Provoleta is an Argentine variant of Italian provolone cheese. It is a disc of pulled-curd semi-hard provolone cheese grilled until it forms a thick, crispy exterior crust.
It is seasoned with herbs and spices and is served with bread.
It can be directly grilled over the grill or in a Provoletera Skillet made specifically for this purpose.
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Mains at an Asado
The larger cuts of beef are put on the grill first, as they take a lot of time to cook on low heat. The smaller, thinner pieces are cooked towards the end.
The beef is rarely marinated. It is just sprinkled with some Sal Parrillera (grilling salt) and slapped onto the grill.
You can use herb-based condiments like chimichurri or salsa criollo to flavor the meat.
Some popular cuts are:
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Asado De Ojo De Bife (Rib Eye)
Ojo de Bife, also known as Bife Ancho, is a popular cut for Asado. It has juicy marbling and is known for its tender meat flavor.
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Asado De Vacio (Flank)
Another argentine favorite, this is one cut you usually don’t find outside Argentina.
Taken from the belly area of the cow, this meat is a thin cut that has a thin layer of fat on both sides.
A crispy exterior is formed when you cook it low and slow on the grill. This is what gives Vacio its signature flavor.
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Asado De Lomo (Fillet Or Tenderloin)
It is fillet or tenderloin and is one of the most expensive cuts.
It has very little fat and a tender, juicy flavor.
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Asado De Tira (Grilled Short Ribs Or Spare Ribs)
It is a large section of the rib cage that gives delicious short or spare ribs.
The beef is cut in so that the strip of meat comes with short bones of the rib.
It is typically only seasoned with salt and cooked over low heat to achieve that crispy outer exterior with a slightly chewy but still tender interior.
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Tapa De Asado (Rib Cap)
It is a cut that has a bit of toughness to it. It is well-marbled.
If cooked well, it is a very flavorful cut.
Tapa is not the cut for you if you like tender meat.
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Asado De Entraña (Skirt)
Similar to Vacio, this meat is thinner and has excellent marbling.
This cheaper cut is rich and juicy but might have a bit of chewiness if overdone.
Sides at an Asado
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Pan (Bread)
No Latin-American cuisine is complete without bread.
Served in forms like baguettes and buns. The locals enjoy bread by adding their favorite meat and slathering on sauces like chimichurri. People even like to eat the bread by itself, which I find tough to digest (pun intended)!
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Parrillada De Verduras (Grilled Vegetables)
Some vegetables like eggplants, squash, peppers are added on the grill with the meat.
They are just sprinkled with salt and other spices like oregano to flavor it.
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Morrones Con Huevo (Peppers With Egg)
In this simple and popular dish, peppers are cut in half, and an egg is added into it and cooked on top of the grill.
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Ensalada Mixta (Mixed Salad)
It is a simple combination of lettuce, tomatoes, and onions tossed in oil, vinegar, salt, and pepper.
If the Asador is feeling like it, he may add shredded carrots, hard-boiled eggs, arugula leaves, and even parmesan cheese!
Salsas at an Asado
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Chimichurri
Chimichurri is a fresh, uncooked sauce made from parsley, olive oil, vinegar, garlic, oregano, pepper, salt, and other spices.
There are two variations – green sauce (Chimichurri Verde) and red sauce (Chimichurri Rojo).
The green color in Chimichurri Verde comes from the fresh cilantro and parsley.
The red color in Chimichurri Rojo gets its color from ripe tomatoes, red bell peppers, and paprika.
It is primarily used on grilled meat.
It has a fresh taste with a slightly tangy and spicy kick.
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Salsa Criolla
Salsa Criolla is a condiment made from finely chopped onions, red peppers, olive oil, garlic, salt, pepper, and fresh herbs like parsley or cilantro. You can add lemon if you enjoy a tangy punch.
What do People Drink At An Asado?
Alcohol and Asado go hand in hand.
The popular ones are Malbec red wine, Fernet + coke combo, and beer.
Malbec is known to complement the rich flavor of the meat perfectly, so don’t forget to try it out at an Asado. It’s not like you ever need an excuse to try red wine paired with meat straight off the grill!
But if you don’t drink alcohol, don’t fret! There’s no shortage of fresh fruit juices at an Asado!
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Asado’s Variation In Other Countries
Asado is a generalized term for ‘barbecue,’ and its practice can be seen in other Latin American countries too! Asado cuisine can be seen in countries like Chile, Uruguay, and Brazil.
In Brazil, it is more popularly known as Churrasco. The meat is predominantly cut into smaller pieces and cooked over a charcoal grill using skewers and grills. Read this article to learn more about Brazilian Churrasco.
In Chilean Asado, you see meats like rib-eye steaks and long racks of pork ribs and meat skewers, called anticuchos. The meat is accompanied by pebre – a condiment made of diced tomatoes and onions, garlic, olive oil, cilantro, and chili peppers.
Conclusion
At the end of the day, Asado isn’t just about the meats and steaks, it’s about the gathering of friends and family.
So grab your friends and family and head to the grill to try some for yourself!
Buen provecho!
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