Asado

Asado

Specialised

Not a barbecue but a SLOW FIRE and a social form: wood or charcoal burned down to coals, meat cooked at distance over a parrilla or splayed on a cross, by one designated ASADOR, over several hours, in a fixed order — chorizo and morcilla first, then achuras (chinchulines, mollejas, riñón), then the cuts: asado de tira, vacío, entraña, bife de chorizo, matambre, with provoleta and chimichurri. ⚠ THE RITUAL IS THE DISH. The asado is a weekly social institution rather than a recipe, and Argentina’s per-head beef consumption remains among the highest in the world though it has fallen substantially.