Submitted by Alexandra DiDonato on the 2013 fall semester program in Buenos Aires, Argentina…
Argentina is world-renown for its meat. The meat here is definitely the best I’ve ever tasted in my life and most Argentinians eat meat nearly every day of the year. With such a meat-centric culture it’s no wonder that asados would be a tradition so important in Argentine society.
The tradition of asados goes all the way back to the times of the gauchos (cowboys) who lived off the resources of the land and their livestock, particularly their cows. The gauchos were very careful about how their meat was cooked. Nowadays the cook is just as particular about his cooking method. It varies from region to region, but in this country the process of cooking the meat isn’t as simple as throwing the meat on the parilla (grill) and flipping it around a few times until its done. The cook is very particular about everything from the type of firewood used to the distance between the coals and the meat to the temperature of the grill.
An asado doesn’t only include one type of meat either. Much like the gauchos who were very conservative and opted to use nearly every part of the cow, nowadays an asado can include beef empanadas, chorizo (a sausage that is a mix of pork and beef), ribs, blood sausage, and basically any other cut of the cow you can think of. It’s a very filling meal, not even including all the side dishes (usually different types of salads). The meat usually is eaten plain with just a pinch of salt but it is also traditionally served with chimichurri sauce (a combination of garlic, olive oil, parsley, vinegar, and oregano).
I love attending asados here. The food and company is something I’m going to miss, but at the same time I can’t wait for summer to come around back in the United States so I can enjoy some North American barbecues again!