Fire for asado (26 K)

The Argentine Asado (Barbecue)
Fundamental food of the Pampa region for its huge amount of heads, the selection of grasses and the improvement of breeds.
In older times, the gaucho roasted the animal in a piece in a rite that could last for two days. In the "asado con cuero" the cow was divided in pieces together with its leather and put in a sort of gutter during some hours, covered with a foil of zinc. The embers were placed on top. Today they roast the veal on a cross or on a grill. Anyway, the secret of a good asado is in the way the flesh is cut and the wise administration of fire.

Asado (36 K)

The Argentine supreme quality of an asado lies in the different pieces (asado de tira or whole costillar, vacío, haunch, and matambre) and the achuras (chinchulines, gizzards, fat gut, criadillas, udder). Achuras, morcillas and parrillero sausages are usually served as entrance. The meat is eaten with bread or with sauces, as the ' chimichurri'.
In some regions they specialise in certain cuts or meat types like lamb in Patagonia or kid in Córdoba.