Argentina stands out for several reasons. The main one is the rich and diverse culture, including tango music and dance. The country is also famous for its natural beauty, which includes the stunning landscapes of Patagonia and the Andes Mountains.
But for most culinary enthusiasts, Argentina is synonymous with delicious meat (beef) dishes. In particular, the country is best known for its barbeque, locally known as asado. Asado is a type of barbeque where meat is cooked on a “parrilla” or grill.
In addition, Argentinian cuisine also features empanadas (meat-filled pastries), a variety of pasta, pizzas, and desserts.
However, in our guide today, we shall discuss more about the Argentinian barbeque or the asado. Here, we shall look at the art of Argentine grilling and how to master Parrilla grill cooking.
Read on!
What is Argentine Barbeque?
The term Asado refers to a unique grilling method commonly used in South America. In the culinary space, however, the term Asado refers to cooking Argentine barbeque.
In Argentina, Asado is considered a traditional cooking method and is a cornerstone of their meat-grilling cuisine. Asado involves grilling different cuts of beef and other meats over an open fire or a charcoal grill.
Much like the American BBQ, Asado is as much about the expertly prepared meat as it is about the friends and family gathered around. You see, Asado is a multifunctional term that may also refer to social gatherings where friends and family come together to enjoy grilled meat.
In Argentina, the art of grilling is a vibrant social event, and it’s only complete with inviting friends and family to enjoy while preparing Asado.
History of Asado
Generally, most Argentine cuisine draws its inspiration from Europe, particularly from Italy and Spain. Remember Spanish colonized Argentina, and when the immigrants came, they spread their passion for this type of grilling. In fact, the word Asado is a literal translation of roasted in Spanish.
The Spanish grilling passion took root in Argentina, especially with the Gauchos (cowboy versions of Argentina) and the natives.
But in as much as the European influence is evident in Argentine cuisine, the cooking methods and ingredients have evolved. Today, the Argentine BBQ is nowhere near the Europwean BBQ; it has grown to reflect the country’s history and geographical diversity.
For example, the use of local ingredients such as beef, native herbs, and local wines contributes to the unique character of Argentine Asado. To many Argentines, Asado is more than just roasted/grilled meat; it also exudes and celebrates the unique Argentine history and cultural diversity.
Asado Tradition in Argentina
As we mentioned earlier, Asado is a Spanish word that translates to roasted. But when people use the term Asado, they often refer to the unique grilling method used to prepare Argentinian barbeque. The meat is usually cooked on a Parrilla or grill.
The Argentine Parrilla experience is more than the meat or food. The most traditional way of having an Argentine Asado is having it with family on Sunday at noon. But if you have it with friends, it’s more common on a Saturday night.
Either way, Asado is usually a vibrant social event. Argentines like to eat their grilled meat as much as socializing and making new friends over the BBQ.
Another thing to keep in mind is that Argentina produces a lot of good wines. Most premium wineries are located in the Mendoza region. Wine is a national identity as much as Asado is.
Therefore, it’s not uncommon to find Argentines pairing their Asado with a glass of wine. Actually, the correct way to describe Asado is that it’s a long, leisurely, and social meal, often enjoyed with friends around and paired with a bottle of great Malbec.
Choice of Meat
Argentina has a long-standing tradition of beef consumption, and this is deeply rooted in the country’s culture and history.
You see, the vast grasslands, also known as Pampas, provide the ideal conditions for cattle ranching, making Argentina among the biggest beef producers. And generally, their meat is incredibly good, tastier, and healthier.
When it comes to the choice of beef meat, all parts of a cow are consumable, with no exception. However, steaks are the prized forms of BBQ, and different cuts are available. Some popular beef cuts include bife de chorizo (siloin steako ojo de bife (ribeye, and vacio(fank steak).
While beef is the most popular choice of meat for the Asado, Argentines will also grill other types of meat, such as pork, chicken, and lamb. But beef is the quintessential choice of meat for Asado, and it’s celebrated nationally.
Conclusion
Argentine barbecue, Asado, is more than just a culinary tradition – it’s a vibrant cultural experience deeply rooted in the heart of Argentina.
The art of grilling with a Parrilla Grill sets Argentine barbecue apart. The history of Asado reflects the fusion of European influences with cooking methods that have evolved in Argentina.
Remember, when preparing an Asado, the choice of meat is crucial, with various cuts like bife de chorizo and ojo de bife taking center stage. It’s also good to mention that Grillhound.com.au offers an authentic Parrilla Grill, perfect for those keen on embracing this traditional cooking style.
Overall, Asado is not just about the food; it’s a social event, bringing together friends and family for a long, leisurely meal filled with stories, music, and camaraderie.
