Argentinian Asado

Asado is, without doubt, the most typical Argentinian food: enjoying it in company of the local people gives the opportunity to understand the true spirit of the country. Let’s deepen the knowledge of this delicious specialty, finding out its fascinating history and how it’s made. Let’s visit the most traditional restaurant to savor its original taste.

The literal translation of the word ‘asado’ is ‘roasted’. Centuries ago, the Spanish colonizers spread their passion for this method of cooking to the peoples of South America. A passion that took root almost immediately, also thanks to the great quality of the beef cattle that still today graze on the vast Pampa plains. So, it’s probably not by chance that the ‘gauchos’, drovers and undisputed masters of these plains, were the first Argentine ‘asadores’ 

The gauchos were Creole people (‘criolla’), born from the union of the European settlers and the local natives: very poor, but also very proud and independent. They survived thanks to their legendary skill as horsemen, gathering wild cattle and selling it in the cities. The lack of money forced them to eat a lot of meat, the only resource they had in abundance: this is probably why they became so good at cooking it. The technique they used is known as ‘a la cruz’ and consists in attaching the animal to a cross-shaped support, stuck in the ground in an oblique position, inclined toward the fire but not too near it. This way its meat is cooked very slowly and stays tender, juicy and tasteful: the result is simply delicious, a must for all those who like this kind of preparations.

The skill in making asado is something many Argentines are very proud of. In this country, during the weekend, it’s a common habit to eat with friends and family. Time is spent chatting, listening to music, drinking red wine (‘vino tinto’) and eating tasty appetizers … until the main course is ready. Just one person, the ‘asador’, is appointed the fundamental task of cooking meat: a task of huge responsibility and, for this reason, performed with great care and expertise. In time, a good asador develops a sort of ‘sensibility’ that really makes the difference.

Argentines appreciate meat slowly cooked, that stays moist and tender on the inside. The ‘parrilla’, the classic grill, is generally preferred to the cross-shaped support used by the gauchos.
It’s a tradition that, when the meal is over if the guests have enjoyed the food, they say all together.

When the asador is still busy cooking the meat, a wooden chopping board full of cheese, salami, olives and pickles is usually served to whet the appetite. Some exquisite ’empanadas’ can also be offered as an appetizer. They are a true temptation and the risk to eat too many of them is very high. Different types of salad can be served as a side dish. The simplest one is the ‘ensalada’, its ingredients are just tomato and lettuce. The most traditional is the ‘ensalada de papas’, made with potatoes (‘papas’), onion (‘cebolla’) and mayonnaise (‘mayonesa’). It’s also important to remember the exquisite ‘provoleta’: it’s a round slice of provolone cheese, a couple of centimeters high, cooked on the grill.

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