Argentina — Asado from What Barbecue Looks (and Tastes) Like in 20 Countries (Slideshow)

What Barbecue Looks (and Tastes) Like in 20 Countries (Slideshow)

Photo Modified: Flickr / jota arr / CC BY-SA 4.0

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Argentina — Asado

Asado, like barbecue, refers to the cooking technique, the type of food produced, and the social event associated with it. The chef (an “asador” or “parrillero) doesn’t marinate the meat — generally beef, embutidos (cured, dry sausages), and offal (organs and entrails) — prior to grilling, but only uses salt, which is applied before or during the process. The meats are then cooked over charcoal, often made from native trees without strong-smelling resins. It can be cooked al asador (splayed across a fire as a whole carcass) or a la parrilla (cooked in pieces over a grill). Often, the meat is not heated directly over the coals as to avoid an overly smoky flavor, and thus usually takes a couple hours to fully cook. In addition to Argentina, this cooking style is especially popular in Chile, Paraguay, Uruguay, and parts of Brazil.

Click here for our best asado recipes to try yourself.