Let’s talk Asado

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By looking at how we promote tourism to the country, I would say the three main reasons to visit Argentina are ASADO, FUTBOL and TANGO. And landscapes, of course, but that’s another chapter. If I were a vegetarian, I would have no interest in visiting Argentina, as football and tango are not my cup of tea. Nobody can deny that beef is a buzz word whenever Argentina sneaks in a conversation.

In the region, Uruguay is king of beef and veal, with an average of 45 kilograms per capita followed by Argentina, with 38 kilograms and Brazil with 24. All these numbers only come to show that it is truly a national fetiche.

A brief history of meat in the Americas

When the Spanish conquistadors arrived in the Americas There were no cattle, sheep or horses in the continent. Incas had tamed lamas and Aztecs turkeys, but that was it.

According to history records, it was Cristobal Colón himself [aka Christopher Columbus] who fostered the multiplication of livestock in the Caribbean Islands, starting on his second voyage. From there, it was later brought to Central America and Mexico and the South of the US. By the time of the conquest of the Inca empire, cattle started to be brought further South, until eventually settling in the Pampas (precious grasslands since then).

It is estimated that by the 18th century there were 40 million heads of cattle.

Curious fact: The hunting of cattle or “vaquerías” began when in 1596 the authorities of Asunción, at that time the capital of the governorate, declared that the “wild” cattle around Buenos Aires were to be considered the property of the conquistadors who “caught” them, since they were the heirs of the expeditionaries who had introduced them at their own expense.

The ritual of asado

Back to what I wanted to tell you, asado is truly a ritual in Argentina. It starts at least 2 hours before everyone is sitting at the table ready to eat. In that moment, the grill master is probably alone and getting everything ready to start a fire. If there will be guests coming over, they haven’t arrived yet. Each asador has their own technique to start a fire, but traditionally it requires paper, wood and coal.

About 45 minutes later, once the embers are ready, it’s time to place the offal and meat. Usually, this is the time when guests arrive. Then, the rest is basically a matter of time.

That time in between is when Argentinians engage in conversation, make scholarly comments about the quality of the meat or the fire and eat UNA PICADA to kill the time. At some point before sitting down, choripanes will be served and then, slowly, each person takes their seat at the table. It’s time to eat, but before doing so, the grillmaster will receive the applause from diners who shout ‘Un aplauso para el asador!’ in unison.

Asado vocabulary

Now, let’s take care of some basic words that will help you navigate your way.

Parrilla: Es el grill en sí sobre el que se coloca la carne, pero también es la construcción en sí, con una chimenea para conducir el humo hacia arriba. Los restaurantes que se especializan en ‘asado’ se llaman ‘parrillas’ también. Tres palabras en una.

Carbón: Para hacer un asado se puede usar carbón o leña. Es cuestión de gustos.

Leña: La otra alternativa al carbón. Un asado con leña le da un sabor diferente a lo que se cocina.

Asado: El asado tiene dos significados que pueden resultar confusos. Es el ritual en sí, como además un corte específico de carne vacuna: el costillar.

Vacío: El vacío es un corte muy tierno, sin hueso. Para muchos argentinos, una discusión eterna es si es más rico el vacío o el asado.

Achuras: Las achuras son acompañamientos de la carne que se cocinan a la parrilla y se sirven primero. Cuando hablamos de achuras nos referimos al chorizo, a la morcilla, las mollejas, la provoleta, los chinchulines y el riñón.

  • Chorizo: El chorizo es como una salchicha grande. Se hace de cerdo o mezcla (cerdo y carne)
  • Choripán: Es un sandwich de chorizo (choripán= chorizo+pan)
  • Morcilla: La morcilla es también una especie de salchicha, pero para muchos extranjeros saber que está hecha a partir de sangre de cerdo y harina es demasiado.
  • Chinchulines: Los chinchulines son los intestinos de la vaca. Se preparan con limón.
  • Mollejas: Las mollejas son tiernas y deliciosas, pero una de las cosas más caras para cocinar en la parrilla.
  • Riñón: Igual que los chinchulines, se condimentan con sal y limón.
  • Provoleta: Una rodaja de queso provolone que se cocina a la parrilla sobre un molde.

Chimichurri: Un condimento picante preparado a base de aceite, vinagre, perejil, ajo, orégano, cebolla y morrones. Se lo usa para condimentar el choripán. If you say chimichurri 3 times in a mirror, you are entitled an Argentinian ID.

Matambre de cerdo: El matambre de cerdo es un corte de carne muy delgado que se cocina muy rápido.

Asador: Persona a cargo de la parrilla. Cuando el asado está listo y llega a la mesa decimos “¡Un aplauso para el asador!”

Pollo: No muy misterioso. Como su nombre indica, es pollo a la parrilla.

Entraña: Es un corte de carne de vaca sin hueso. Muy tierno y sabroso.

Malbec: Vino tinto indispensable para un auténtico asado.

Ensalada rusa: Típica ensalada de asado preparada con cubos de papas y zanahorias hervidas, con arvejas y condimentada con mayonesa.

Ensalada mixta: Otra de las ensaladas típicas. Lechuga y tomate.

Ensalada de papa y huevo: No necesita presentación. A veces se le agrega mayonesa.

Picada: En la previa del asado, para paliar el hambre es habitual preparar una picada con queso, jamón y otros aperitivos.

I hope I’ve helped you with this article and made you want to try asado soon!

By the way, you can’t miss THIS FILM, a true masterpiece.

And also, check out THIS YT CHANNEL.

¡Buen provecho!

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