How to Eat Your Way Around an Argentinian Asado

What do they eat at an asado?

Hmmm… maybe you missed the comment above that Argentina consumes more beef than any other country on the planet. You’re going to be eating beef, and nearly every cut you can think of.

To start with, chorizo and morcilla (blood sausage) comes off the parrilla to whet your appetite. Then, a buffet of cow slowly gets passed throughout the afternoon and early evening as it comes of the parrilla – strip roasts, ribeye, tenderloin, sirloin, and T-bone. Even the intestines and heart make the grill and your plate. All are simply prepared with salt, no sauces or marinades.

The meat is usually served medium. If you’re a steak connoisseur, try to hold back any requests for rare or medium-rare. This steak isn’t prepared like you’re used to. The slow cooking brings out a flavor and juiciness that is unlike anything you’ve eaten before in the beef world. And if it is a little dry, throw a spoonful of chimichurri on it (the only condiment you’ll find on the table).

Juan Pablo Olmo