The “asado” (barbecue), a term that refers both to the cut of meat and to the elaborate production typical of those in the Rio Plata region –in the same manner as mate and tango- is also rooted in tradition, motivated by a particular desire: the social gathering.

The asado, referring specifically to the dish, is a combination of meat, offal, and sausages, particularly bovine. Still, the term asado is also used to refer to ovine and pig meat which are prepared in the same manner.

If, when talking about an asado, tira (ribs), vacio (flank-steak), falda (skirt-steak), costillar (pork chops), or pata (hoofs) are mentioned, one is generally referring to cuts of a pig.

In the same way, offal includes all of the insides of the animal, specifically the riñones (kidneys), chinchulines (chitterlings- the first part of the small intestines), tripa gorda (the large intestine, from a cow), and mollejas (sweetbread- the gland situated before the trachea). Sausages include chorizos (cow and pig meat and fat enveloped with animal’s intestine), morcillas (black pudding- an amalgamation of pig blood and onion, fully cooked and served with intestines and condiments –which can be sweet “Vascas,” or savory) and salchicha parrillera (pork sausage, lightly spiced, with the same ingredients as the chorizo plus anis).

In sum, the asada is composed of meat, offal and sausage.

Supplementary elements include chimichurri (a dressing composed of garlic, spiced parsley, spices, olive oil, wine vinegar or balsamic vinegar), which accompanies the asado as a condiment set on the table or in which the meat is previously marinated. Salsa criolla, like chimichurri, is also a table condiment, made of peeled tomato, garlic or pepper, green onion in its entirety, julienned, embedded in oil, vinegar and salt).
Finally, provoletta is a cheese dish derived from Provolone which is heated on the grill and is topped with oil, oregano and pepper.

Secondary, while at the same time inherent to the asado, are salads. The mixed salad is composed of lettuce, tomato and onion. There are also combinations of radichetta, watercress, hard-boiled egg, carrots, beets, etc. seasoned with oil, vinegar and salt.

Additionally, red wine is consumed and bread is used to sop up the tasty juices.

Each asador (the person in charge of the asado) has his own technique for preparing the asado. This, along with the medium used distinguishes an asado’s particularity.

Most commonly, the asado is prepared on a parilla (a grill), which consists of an iron grating on which the meat is horizontally placed. Underneath, a fire is made either with firewood or vegetable carbon. The meat and offal are not added until the pieces of wood have caught fire and have been spread beneath the grill- keeping the meat from a direct flame. This effort needs to be constantly kept up.

The process consists in constantly taking care not “snatch” the meat (burn the meat on the outside while leaving the inside uncooked), by turning the meat when the juices start to emanate, and taking it off the grill once it’s considered done.

Another manner to prepare and asado is by the “asador” method (“asador criollo”), a traditional method from the past which is less fitted to modern day space confines and the economical demands of roasting the whole animal and not just a part or half of it, as this proceeding requires. Nonetheless, it is still used when grilling for tourists as it represents Argentina’s gaucho patrimony or in the countryside when dinner companions are numerous.
This method consists of an iron stake that is nailed to the ground (in the countryside and in the past a sharpened branch was used) while the animal is propped up on it vertically. The fire rises from below.

More sophisticated methods are the Asado en Cruz (similar to the previously mentioned method but with a cross-section stake), the Double Cruz (more than one bar, though always placed vertically, and not necessarily passing through the animal) and the Double Cruz Giratorio, in which a revolving mechanism is added.