Argentinian's Asado is at it's core – meat, grill and fire.
Started by Gauchos, this style of cooking reflects the simplicity and dedication of meat lovers.
Gauchos were honest and family oriented people. That is why Asado is not just about the meal, but about the fellowship, having a good time with your loved ones.
An asado usually consists of beef, chorizo and morcilla , which are cooked on a called , or an open fire. Generally is accompanied by red wine and salads. This meat is prepared by a person called "el parrillero."
This is the lexicon used in an Asado
Tira de asado: Beef ribs and grilled only with salt. This large cut of fatty meat is usually one of the first to come off the grill in an asado.
Vacio: A boneless cut from around the belly of the cow. It’s less fatty than the tira de asado but still juicy and goes great on a sandwich.
Chorizo: This sausage can be eaten by itself, but it’s almost always eaten in a sandwich called choripan, which comes from the words chorizo and pan (bread). Chimichurri is it’s a perfect match for the sausage.
Morcilla: Blood sausage that’s similar to what you’ll find in other blood-sausage-consuming countries. The blood is mixed with enough filler to become solid when cooked, and morcilla is commonly eaten alongside chorizo or in a sandwich called a morcipan.
Chimichurri : There are many variations of chimichurri, but most often the sauce is made with chopped parsley, garlic, oregano, red pepper flakes, olive oil, and vinegar.
