Asado -nose to tail- as a tradition
The term asado means something like "roasted": this is the name given to the grilled meat that is slowly roasted over hot coals in Argentine barbecues. This of course includes the ubiquitous chimichurri marinade. This cooking method differs from our traditional barbecue in various ways. The asado was invented in the Argentine pampas and was mainly practiced by the gauchos, the Argentine cattle herders, in the last century. At first the meat was prepared "á la cruz". It was attached to a cross-shaped piece of metal and cooked over the fire. Over the years, however, the parrilla, a metal grid on which the meat was grilled over hot coals, became more popular.
Embutidos - Sausages
What shouldn’t be missing are chorizo and morsilla, which means bratwurst and black pudding.
First Cuts
This is not part of the traditional asado, as the quick-fried pieces were reserved for restaurants and an upscale clientele. Of course, these pieces are a real treat when grilled on a charcoal grill.
Side dishes
Everything else is for the Gaucho side dish
​
However, we recommend a variety of salads, seasonal market vegetables such as fried and sweet potatoes. Plus good bread
Achuras - Offal
Just as important are the chinchulines (upper small intestine) and the molleja (milk). Of course, the liver and kidneys are also a delicacy.
Principal - Main Act - 2. Cuts
The beef ribs (tiras de asado) are the focus of the dish along with other marbled cuts. They need to be cared for and tended to so that the connective tissue becomes soft and the meat becomes juicy and tender.
Sauces
Chimichurri and Salsa Criolla
Both sauces serve to balance out the richness of the asado and to add a certain freshness.
