Asado

Asado 2005

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Preparing the Asado

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Plato de lechazo, Valladolid

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Small Family Asado

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Asado is a traditional South American style of barbecue that is particularly popular in Argentina, Uruguay, Paraguay, Chile, and southern Brazil. It is a social event that involves the cooking of various types of meat over an open flame or charcoal grill, known as a parrilla. The term asado can refer both to the technique and the social event itself.

History

The origins of asado can be traced back to the gauchos, the cowboys of the Pampas region, who would cook meat over an open fire. This method of cooking has been passed down through generations and has become a significant part of the cultural heritage in these countries.

Preparation

The preparation of an asado typically involves several steps:

Selecting the Meat

The most common cuts of meat used in an asado include beef, pork, chicken, and lamb. Popular cuts include ribs (costillas), flank steak (vacio), and short ribs (asado de tira).

Seasoning

The meat is usually seasoned with salt and sometimes with other spices or marinades. In some regions, a chimichurri sauce, made from parsley, garlic, vinegar, oil, and oregano, is used to flavor the meat.

Cooking

The meat is cooked on a parrilla, a type of grill, or on an open flame. The cooking process is slow, allowing the meat to absorb the smoky flavors from the fire. The asador, or person responsible for cooking the meat, must carefully manage the heat and cooking time to ensure the meat is cooked to perfection.

Accompaniments

Asado is often accompanied by a variety of side dishes, including:

• Chorizo - a type of sausage
• Morcilla - blood sausage
• Provoleta - grilled provolone cheese
• Salads - such as potato salad or mixed greens
• Bread - often used to make choripán, a sandwich with chorizo

Cultural Significance

Asado is more than just a meal; it is a social event that brings family and friends together. It is often enjoyed during weekends, holidays, and special occasions. The asador plays a central role in the event, and the process of cooking and sharing the meal is an important aspect of the cultural experience.

Variations

While the basic concept of asado remains the same, there are regional variations in the types of meat used, the seasoning, and the cooking methods. For example, in Chile, asado al palo involves cooking meat on a spit, while in Brazil, churrasco is a similar style of barbecue that includes a wider variety of meats and is often served with farofa, a toasted cassava flour mixture.

See Also

• Barbecue
• Gaucho
• Chimichurri
• Parrilla
• Churrasco