Asado —a Guide to Experience the Most Delicious Ritual

With such cultural relevance, you may imagine that nothing is random. Do you want to know more? Read this article to learn how to enjoy the number one national symbol. 

Messi, tango dance, dulce de leche, mate, Diego Armando Maradona, and asado. A mix of talents, tastes, and legends that are part of Argentinian folklore. These words don’t need any context, and they’ll point the compass to the most southern country in the world, independent of where they are uttered. As loyal representatives of our cultural heritage, we place them on top of the national podium. Argentina’s lovers honour these words whenever possible, especially the last one —the charcoal, meat, and smell that burns our bellies have a major place in our lives.

The simple and limited definition of asado refers to meat cuts (especially beef) laid on a parrilla or grill served with tomato and lettuce salad —normally, the favourite side dish. Easy. But now, what does asado really entail in Argentina? It implies an excuse to gather people in a good-food ceremony involving steps and rules, but above all, guided by pleasure. Every person plays a crucial role, and everyone is welcomed to the table. Regardless of the ages, the relationships with the host, you’ll always have a plate and cutlery if you want to join in.

Some of the most famous cuts are asado or short ribs, vacío or flank steak, entraña or skirt steak, and bife de chorizo or strip loin steaks. 

The achuras or offal are also stars of the ritual, such as the morcilla or blood sausage, chinchulin or initial portion of small intestines, and molleja or sweetbread. The asador, the grill master in charge of cooking the feast, takes the food off the heat at different times, entertaining his or her audience and making sure that he or she is properly performing the role. Meanwhile, everyone else sets off to lay the table, put some music on, and prepare drinks.

Each asado is unique, and there are many surprises and story twists that will become part of an anecdote for the asado next Sunday. Yet, some distinctive features are repeated regularly. Today, you’ll also become an expert.

First of all, Picada

An asado is never complete without the step previous to sitting at the table: the long-awaited picada. The perfect companion that pairs well with meat, wine, fernet, and meetings. The Argentinian national football team’s inseparable friend, Messi and every player’s sponsor. Every time the team with the light-blue and white football shirt fights over a title, a group of friends gathers, and the picada is always present. It is so ingrained in the Argentinian cultural identity that it becomes the prelude to the asado.

What is it about? It’s a platter of small portions of cold meat, varieties of cheese, maybe French fries, salted peanuts, and bread. All these ingredients are only the introduction to the party, the warm-up.

Chori as Starter

Bread, chorizo, bread: the synonym of happiness turned into a sandwich. It is not surprising that the site The Taste Atlas considered it one of the best in the world. The choripán has become a national icon, present in every asado, and it works as the perfect starter to get in the mood. There are endless ways of enjoying it: whether you’re standing up or decided to sit down at the table; plain or with some sauce, like criolla sauce or chimichurri (the classic one with parsley, oregano, garlic, vinegar, ground chili, and oil); and without or with bread (especially baguette). It’s the first thing that is taken off the grill, and, as such, it initiates the smoked flavour banquet.

Grilled Vegetables and Salads

Even though the leading role is for the meat, there are also vegetarian alternatives to taste. The typical choice is tomato and lettuce salad —sometimes it includes hard-boiled eggs and raw onions. The magic formula Parmesan cheese and rocket also comes on stage, as well as the classic boiled potatoes and eggs. Besides the raw options, the ability to wrap vegetables with aluminium foil is key when it comes to veggie side dishes. Onions, potatoes, sweet potatoes, and garlic hide inside the silver paper and are laid on the grill, where they stay for a long while without getting burnt. The taste they have once they’re cooked is unique. They can be eaten together with the meat or as a main dish.

Another must that has become a tradition is bell pepper with egg and cheese, laid on the parrilla. Next to that, aubergines and courgettes also compete for the first place. To make a long story short, there are alternatives for all tastes. 

Un aplauso para el asador

If you’re the one mastering the meat grilling art, then this is the moment you were looking forward to. Unique adrenaline runs through the blood of whom is delighting friends, colleagues, or family members. He has been awarded the top title: asador, the grill master. He knows every cut cooking point, gets the right timing for the achuras, main dish, and vegetables, and never ever lets his audience be hungry. The king of the grill is also great at calculating portions. So, to honour him, a set phrase is heard when the last bite is taken. People utter, “Un aplauso para el asador,” which translates to “Applause for the grill master.”

Whoever is being honoured lowers his head and knows, deep in his heart, he’s made many people happy in the same place. Those who are applauding do so vigorously because that action comes from the bottom of their hearts. They express their gratitude for not only the food, but also the meeting and the celebration of that moment.

The Favourite Day: Sunday

It is always a good time to prepare asado. That’s for sure. However, there’s a special energy on the second rest day of the weekend. Sundays are almost national days in Argentina. We heat the grill, uncork a bottle of wine or make a fernet (glorious drink with Coke and the famous alcoholic spirit), guests start to show up and chat with the asador on call. A ball may even come on stage to encourage people to dribble or start a game while the meat gets cooked. The atmosphere is ideal, the company even better, and Sundays become the best day of the week. This ritual takes place for many hours.

Wine and Fernet with Coke

Besides food, it’s well-known that Argentinians pay attention to the art of fine drinks. Actually, the best vineyard in the world, Zuccardi Valle de Uco, carries the colours of our flag and is located in Mendoza.

Consequently, wine is always present on Sunday tables. Its intense taste pairs perfectly well with red meat and dyes the encounter violet. 

Now, if Malbec is not your cup of tea, there’s another national option that woos everyone: fernet. The blend of the dark liquid and the Coke sweetness creates an unbeatable drink with the exact bitterness point. This loyal asado companion, present in every friend gathering, took off in Córdoba and landed in every corner of the country, establishing another tradition. 

Sobremesa

The RSA defines sobremesa as “the time spent at the table after eating.” Even though this definition properly honours the word, Argentinians always add an emotional aspect to it. Talking about sobremesa in Argentina soil implies much more than just the time spent after stuffing ourselves. It is a moment for dialogues, anecdotes, laughter, card games like truco, and a cup of coffee if you’re not too full. It’s the perfect ending for the best story in the country. It’s like an open book in which the most varied themes are explored in endless conversations. It’s a temporal loop in which minutes don’t go by, and it lasts from an hour to forever. At the end of the day, sharing is non-negotiable, and the more time we spend with friends and family, the happier we are.

Visit the show about Locos por el Asado in Visit Argentina to know more about the autenthic argentine Asado