ASADO - ARGENTINA'S MOST POPULAR FOOD

Asado - another word for barbecue, is one of the most popular foods in Argentina. Excuses are countless when it comes to throwing some meat on the parrilla, another word for grill or open fire. Asados go with any type of celebration and are more than just food.

A typical asado usually starts earlier than the rest of the gathering. The asador or parrillero - whoever grills the meat, starts the fire hours before. Other people tend to accompany the designated cook during the ritual. The point is to start the fire while eating bread, cheese and salami and chatting with friends or family. A glass of wine is often part of the deal too.

Argentines aren’t picky meat eaters. Before the main course and served as an appetizer, comes the choripan (sausage on a French roll). They also cook things like morcilla (blood sausage), molleja (calf or lamb thymus), riñon (cow kidney) and chinchulin (small cow or pig intestine). These things are usually served before hand since they cook faster.

Shortly after what already feels like a meal, comes the actual asado (ribs). Vacío (flank steak), matambre (thin cut of beef), chivito (goatling) and chicken are also part of the main course. Asados also include grilled vegetables, bread and lettuce and tomato and or egg and potato salads.

There are also two common sauces for asados. One is chimichurri, made of chopped parsley, dried oregano, garlic, salt, black pepper, onion, paprika and olive oil. The other is salsa criolla, a sauce of tomato and onion in vinegar. They’re traditionally used on the appetizers but taste delicious on everything.

Besides a delicious meal, asados have a significant social meaning. They’re a popular tradition that goes back many years and a great part of the Argentine culture. Not to mention, Argentina has some of the best meat in the world. There is nothing like firing up the parrilla for a delicious  asado.