Have you ever wondered why Argentine barbecue, or asado, captures the heart of everyone who tries it? Welcome to ExpatPathways’ Complete Guide to Argentine Barbecue, your ultimate resource for mastering this iconic Argentine feast.
Ideal for digital nomads, travelers, and expats, our guide will lead you through the smoky aromas and rich flavors that make asado a national obsession in Argentina.
Prepare to ignite your culinary passion and elevate your cooking prowess to new heights as you explore the traditions and techniques of Argentine barbecue.
Complete Guide to Argentine Barbecue
Why is Argentine Barbecue So Popular?
Argentine barbecue, or asado, is not just a meal; it’s a cultural icon deeply embedded in the country’s identity. Argentina is famous for its fertile lands, which have been ideal for cattle ranching since the mid-19th century, making it one of the most robust economic sectors across several provinces.
Argentines consume an average of 87.85 kilograms of meat per capita per year, and despite recent declines due to economic challenges and dietary changes, asado remains at the top of the food preference list in the country.
This culinary tradition has faced the “Argentine meat dilemma,” where the demand at home competes with the lucrative export market, leading to various government policies to ensure local supply.
Throughout Argentina’s turbulent history, the love affair between its people and their asado has never waned, continually affirming the country’s status as the leader in beef consumption in Latin America.
The Social Ritual Around Argentine Asado
Asado is much more than just cooking and eating meat; it serves as a pivotal social event. The Argentine asado is a gathering that fosters and strengthens social connections.
This tradition is deeply ingrained in Argentine culture to the extent that it is always referred to with the national adjective, differentiating it from similar traditions in Uruguay or other countries.
It’s a meal that necessitates being shared among several people, often becoming the centerpiece of family gatherings and friendly meet-ups.
In recent years, even vegan asados have become popular, accommodating those who abstain from animal products without excluding them from this social ritual.
The Argentine Asado Experience
Preparation and Socializing
An Argentine asado is an event filled with multiple phases, starting with the lighting of the fire in the grill or barbecue, followed by arranging the coals and preparing an appetizer spread known as ‘picada’, which typically includes various cold cuts, cheeses, and snacks accompanied by drinks.
This setup phase also includes casual conversations among the guests, setting the stage for a relaxed and communal atmosphere.
Main Event: The Barbecue
The highlight of the asado is the serving of the meats and offal, such as chorizo (sausage), morcilla (blood sausage), riñon (kidney), molleja (sweetbread), and chinchulin (chitterlings), which is usually greeted with applause for the asador (the cook or grill master).
This phase is not just about eating but appreciating the skill involved in cooking the meats to perfection. The asado typically begins in the early afternoon and can last until the evening, making it a day-long affair.
Post-Meal Activities
After the meal, activities can vary based on family traditions and local customs. Some might serve desserts, coffee, and mate, while others might engage in playing cards, particularly a game called “truco,” which is popular in Argentina.
This post-meal time is crucial for digestion and further socializing, cementing the asado’s role not just as a meal but as a comprehensive social event.
Where to Enjoy an Argentine Asado?
Public and Private Venues
While primarily a social event typically held in private homes, the lure of asado can also be felt in public spaces across Buenos Aires. If you walk through the streets and smell burning charcoal, you can be sure an asado is nearby.
However, not everyone in Buenos Aires has the luxury of a private grill, especially those living in apartments where grills on balconies are often prohibited.
Restaurants and Street Vendors
For those without access to a private asado setup, numerous restaurants and street vendors throughout the city offer a fantastic array of grilled meats.
From humble neighborhood grills serving choripan to gourmet steakhouses like Don Julio, which has garnered multiple awards, experiencing an Argentine asado is always just around the corner.
Whether in a simple eatery or a high-end restaurant, the opportunity to indulge in this quintessential Argentine experience is an essential part of visiting Buenos Aires.
A Round of Applause for the Grill Master: Everything in Argentine Barbecue
1. Chorizo (Sausage)
Chorizo is an essential element in any Argentine barbecue. This pork sausage, seasoned with garlic and paprika, offers a unique smoky flavor.
Typically enjoyed at the start of the barbecue as the coals are heating up, its crispy exterior and juicy interior make chorizo an irresistible treat.
To prepare, simply prick the chorizo several times with a fork to prevent it from bursting during cooking and place it on a hot grill. Turn occasionally until it’s nicely browned on the outside and ready to enjoy.
Types of Chorizo
- Chorizo Criollo: This traditional Argentine sausage is known for its rich pork, paprika, and garlic flavor. It’s juicy and perfect for grilling.
- Chorizo Colorado: With an extra touch of paprika, this version is deeper in color and more spiced than the Criollo.
- Chorizo de Pamplona: Inspired by Spanish traditions, this chorizo blends pork meat with ham for a unique texture and intense flavors.
2. Morcilla (Blood sausage)
Morcilla, a blood sausage mixed with rice or onions, offers a unique flavor and soft texture, making it a distinctive choice in Argentine asados.
Typically consumed at the end of the grill when the coals are at their hottest, it’s common to enjoy morcilla raw, sliced before the barbecue, or grilled and served in bread along with chorizo.
To prepare, soak the morcilla in warm water to prevent bursting, then grill over medium heat until the skin is crispy, offering a delightful contrast to its filling. It can also be sliced and served as an appetizer or side without grilling.
3. Chinchulines
Chinchulines are the small intestines of veal, cleaned and prepared for grilling. Known for their unique flavor and crispy texture, they are typically enjoyed as a starter.
Their preparation requires care to ensure they are golden on the outside and tender inside, adding a distinctive touch to the gastronomic experience.
Many people may find the sight of grilled chinchulines strange at first, but don’t let appearances deceive you; they are among the most delicious parts of an Argentine asado.
Preparation Techniques
- Cleaning: Rinse chinchulines in water with vinegar and salt, then drain well.
- Grilling: Grill over medium heat until golden on both sides, keeping them crispy outside and tender inside.
- Braiding: Before grilling, chinchulines are often braided, offering a unique presentation and texture.
- Boiling: To soften, chinchulines may be boiled before grilling.
- Marinating: For added flavor, marinate chinchulines in a mix of oil, garlic, herbs, and spices before grilling.
4. Riñón (Kidney)
Kidney is a meat with a robust and distinctive flavor. In Argentine asado, it is prepared to be crispy on the outside and juicy inside, often served as a main part of the barbecue.
To prepare, slice the kidneys in half, remove the membrane, and grill over medium-high heat until they are golden outside and remain juicy inside. Season with salt and pepper before grilling to enhance their flavor.
5. Molleja (Sweetbreads)
Mollejas, or sweetbreads, are the thymus glands of veal, known for their mild flavor and tender texture.
Often served as an appetizer in Argentine barbecues, they are typically marinated to enhance their unique taste. The key to perfect mollejas is careful grilling to achieve a crispy exterior and juicy interior.
6. Provoleta (Grilled provolone)
Provoleta is a delightful dish of melted provolone cheese grilled until it forms a crispy, golden crust while maintaining a creamy interior. It is served as a starter, often seasoned with oregano and sometimes chili flakes, providing a popular dish for sharing before the main barbecue.
Place a slice of provolone cheese on a hot grill, sprinkle with oregano and chili flakes, and cook until melted and golden. Serve hot with slices of crusty bread.
7. Fried Beef Empanadas
Fried beef empanadas are a staple of Argentine cuisine, featuring a filling of spiced meat, eggs, and olives enclosed in a golden, crispy pastry.
They make a perfect appetizer at any barbecue. To make them, prepare the dough with flour, butter, and water, fill with seasoned meat, eggs, and olives, fold and seal the empanadas, then fry in hot oil until golden. Serve hot for the best taste.
Types of Filling
- Ground Beef: A classic filling with ground beef, onions, and seasonings, offering a flavorful and smooth texture.
- Spicy Beef: Adds chopped chili to the filling for a spicier kick, ideal for those who enjoy a bit more heat in their bite.
- Diced Beef: Instead of ground meat, this filling uses cubed beef for a more rustic and juicy texture, providing a different and satisfying eating experience.
8. Vacío (Flank Steak)
Vacío is a flavorful and popular Argentine beef cut from the animal’s lower back. It features a layer of fat that enhances its juiciness and taste when grilled.
Recognized for its delicious balance of tenderness and rich beefy flavor, vacío is a central component of any Argentine barbecue. Season the vacío with coarse salt before grilling, cook it fat-side up on a medium fire until the fat renders and the meat turns golden and juicy.
9. Tira de Asado (Short Ribs)
Tira de asado (short ribs), consisting of ribs interlaced with meat, is indispensable in Argentine barbecues for its intense flavor and succulent texture. It’s slow-cooked on the grill, allowing the meat to absorb the smoky flavors fully.
Season the ribs with salt and place them on the grill with the fatty side up. Cook over medium heat until the meat is beautifully browned and tender. Optionally, you can enhance its flavor by brushing some chimichurri sauce on it while grilling.
10. Entraña (Skirt Steak)
Entraña is prized for its tenderness and distinctive taste, making it a highlight of Argentine asados. This cut is best grilled to achieve a crispy exterior while keeping the inside juicy and flavorful.
Marinate the entraña in a mixture of garlic, parsley, and oil before grilling over high heat. Carefully turn to ensure even cooking and allow it to rest before slicing to serve. This allows the juices to redistribute, ensuring every bite is as delicious as the last.
11. Bondiola (Pork Shoulder)
Bondiola is a juicy and flavorful pork cut, marinated in spices and herbs before being roasted to create a golden crust and tender interior. It’s a popular choice in Argentine barbecues, often served in sandwiches or as a main dish.
Marinate the bondiola in a blend of garlic, rosemary, and olive oil, then roast it over medium heat until it’s perfectly cooked through. Slice it and serve with a side of fresh salsa criolla to enhance the flavors.
12. Matambrito (Pork Flank)
Matambrito, a tender cut of pork, is known for its mild flavor and is typically slow-cooked on the grill to achieve a crispy outer layer and juicy interior. This versatile cut can be served as a main dish or sliced for sandwiches.
Season the matambrito with salt, pepper, and dried herbs, grill it skin-side down over medium heat, and cook until crispy and thoroughly cooked. Slice and serve with chimichurri for an extra flavor boost.
13. Grilled Chicken
Grilled chicken is a welcome addition to any Argentine barbecue, offering a lighter alternative to red meats. Seasoned with herbs and spices before grilling, it provides a crispy skin and moist interior.
Marinate the chicken in a mixture of garlic, lemon, parsley, and oil, then grill over medium heat, turning occasionally to ensure even cooking and a perfectly golden crust. Serve hot, accompanied by a fresh salsa criolla to complement the savory flavors.
14. Classic Salad
The classic salad serves as a fresh and balanced side dish, contrasting the rich flavors of the grill. Composed of lettuce, tomato, and onion, dressed with olive oil and vinegar, and optionally enhanced with lemon juice or balsamic vinegar, it offers a refreshing counterpart to the hearty meats.
15. Arugula and Parmesan Salad
Arugula and Parmesan salad adds a gourmet touch to the Argentine barbecue. The peppery taste of arugula and the salty sharpness of Parmesan cheese make this salad a sophisticated option for balancing the flavors of grilled meats.
Combine arugula leaves with shaved Parmesan, dress with olive oil and lemon, and season with salt and pepper for a simple yet elegant side dish.
16. Criollo Bread
Criollo bread is the traditional accompaniment to any Argentine asado. Its crunchy crust and soft interior make it the perfect vessel for enjoying different meats and sauces.
Bake a mixture of flour, water, salt, and yeast into rolls until golden and crispy on the outside. Serve warm to enjoy the full flavor and texture of freshly baked criollo bread.
17. Criolla Sauce
Criolla sauce is a staple condiment at any Argentine barbecue. Made with tomatoes, onions, peppers, and seasonings, it provides a fresh and spicy kick that complements the grilled meats perfectly.
Finely chop tomatoes, onions, and peppers, mix with olive oil, vinegar, salt, and pepper, and let the flavors meld. Serve criolla sauce as the perfect finishing touch to enhance the flavors of your asado.
18. Chimichurri
Chimichurri is an essential Argentine sauce, no barbecue is complete without it. Made with parsley, garlic, vinegar, oil, and spices, it offers a fresh and spicy flavor that perfectly complements grilled meats.
Finely chop parsley and garlic, mix with olive oil, vinegar, salt, pepper, and crushed chili to taste. Allow the flavors to intensify by letting it sit before serving. Offer chimichurri in small bowls so each guest can add it to their liking.
19. Potatoes (Fried, al Rescoldo)
Potatoes are a comforting side in an Argentine asado, prepared either fried for a crispy texture or al rescoldo, wrapped in foil and cooked in the coals for a unique smoky flavor.
Choose your preparation based on your taste and the desired texture to complement the array of meats at your barbecue.
Preparation Options
- Fried Potatoes: Cut into sticks and fried until crispy on the outside and tender inside. Season with salt and serve with various sauces.
- Potatoes al Rescoldo: Wrap in aluminum foil and cook in the grill’s coals. Season with herbs and oil before wrapping to infuse flavors during cooking.
20. Red Wine
Red wine is the perfect pairing for meats at an Argentine asado, with varieties like Malbec, Cabernet Sauvignon, Syrah, and Merlot offering a range of flavors to complement the grill’s rich and seasoned meats. These wines add a sophisticated touch to the dining experience, enhancing the enjoyment of each bite.
Red Wine Options
- Malbec: Known for its deep purple color and fruity notes of plum and blackberry, Malbec is robust and pairs well with intense meat cuts, adding structure and smoothness.
- Cabernet Sauvignon: With its notes of blackcurrant and pepper, this full-bodied wine balances well with fattier meat cuts. Its solid structure makes it a classic choice for an Argentine asado.
- Syrah: With flavors of spices, chocolate, and dark fruits, Syrah offers a rich, complex experience. It complements smoked and spiced meats well, adding an extra dimension to the grill.
- Merlot: Known for its softness and elegance, Merlot features red fruit flavors and floral notes. It’s a versatile option that harmonizes with various meat cuts, providing a silky texture and balanced presence.
Foolproof Techniques for Lighting Your Argentine Barbecue
There are multiple techniques to light the fire of an Argentine barbecue. They all have their followers and detractors, so you will not find a unilateral answer in favor of one or the other.
1. Charcoal Mound Method
The Charcoal Mound Method is a classic technique ideal for those seeking simplicity and speed when lighting their grill. With just charcoal, newspaper, and matches, this method offers an effective way to start the fire and prepare the grill for action—perfect for impromptu gatherings or when hunger strikes.
Necessary Items:
- High-quality charcoal
- Newspaper or cardboard
- Matches or lighter
Steps:
- Place the charcoal in a mound at the center of the grill.
- Place newspaper or cardboard underneath the mound of charcoal.
- Light the paper with matches or a lighter.
Advantages:
- Simple and quick method.
- Requires few resources.
Disadvantage:
- The mound may not light evenly, creating hot and cold zones.
2. Charcoal Pyramid Technique
The Charcoal Pyramid Technique is favored by grill masters seeking uniform heat distribution on their grill. This method provides a solid foundation for ignition, allowing the coals to develop evenly, ideal for preparing a bed of coals that will maintain a constant temperature throughout the barbecue.
Necessary Items:
- Quality charcoal
- Newspaper or cardboard
- Matches or lighter
Steps:
- Arrange the charcoal into a pyramid shape in the center of the grill.
- Surround the pyramid with newspaper or cardboard.
- Light the paper with matches or a lighter.
Advantages:
- Provides uniform heat distribution.
- Longer-lasting fire.
Disadvantages:
- May take slightly longer to ignite compared to other techniques.
3. Chimney Starter Method
The Chimney Starter Method is the choice for those seeking a quick and efficient ignition. Using a specific tool, this technique ensures the charcoal is ready in no time, perfect for impatient grillers eager to start cooking within minutes.
Necessary Items:
- Charcoal chimney starter (can be a canned good or a similar cylindrical item)
- Newspaper or cardboard
- Matches or lighter
Steps:
- Fill the chimney starter with charcoal.
- Place newspaper or cardboard under the chimney and light it.
- Once the charcoal is lit and covered in ash, pour it onto the grill.
Advantages:
- Rapid and efficient ignition.
- Allows control over the amount of charcoal needed.
Disadvantages:
- Requires purchasing a chimney starter.
4. Egg Carton Charcoal Technique
The Egg Carton Charcoal Technique merges efficiency with sustainability by utilizing empty egg cartons. By evenly distributing the charcoal in the compartments, this technique provides a stable base for the fire, perfect for those looking for an environmentally friendly option without compromising the quality of the barbecue.
Necessary Items:
- Empty egg carton
- Charcoal
- Newspaper
- Matches or lighter
Steps:
- Fill each cavity of the egg carton with charcoal.
- Place the carton on the grill.
- Surround the carton with newspaper and light it.
Advantages:
- Facilitates uniform heat distribution.
- Utilizes recycled cardboard and is environmentally friendly.
Disadvantage:
- May require a bit more time to fully ignite.
5. Direct Flame Method with Wood
The Direct Flame Method with Wood elevates the grilling experience by infusing a characteristic smoky flavor into the meats. Using dry wood, twigs, or newspaper, this technique is favored by lovers of traditional Argentine-style barbecue, perfect for those seeking a unique and flavorful grilling experience.
Necessary Items:
- Dry wood
- Twigs or newspaper
- Lighter or matches
Steps:
- Arrange the wood on the grill to form a pile.
- Surround the wood with twigs or newspaper.
- Light the twigs or paper.
Advantages:
- Adds a characteristic smoky flavor.
- Ideal for Argentine-style barbecues.
Disadvantage:
- Requires experience to manage the intensity of the fire.
6. Flammable Chimichurri Usage
Innovation meets tradition with the Flammable Chimichurri Usage, a technique that adds a unique twist to your barbecues. By coating the charcoal with a flammable chimichurri mix, this technique not only ignites the fire but also infuses the meats with irresistible flavors. Perfect for those looking to experiment with new flavors on their grill.
Necessary Items:
- Flammable chimichurri mix (oil, herbs, and spices)
- Charcoal
- Matches or lighter
Steps:
- Coat the charcoal with the flammable chimichurri mix.
- Allow the mix to permeate the charcoal for a few minutes.
- Light the charcoal with matches or a lighter.
Advantages:
- Adds unique flavor to the meat.
- Provides a creative and tasty alternative.
Disadvantage:
- May produce high flames initially, requiring caution.
7. Fresh Air Fan Method
The Fresh Air Fan Method speeds up the ignition process by introducing a stream of fresh air. Using a fan, this technique allows for greater control over the fire’s intensity. Ideal for those looking for a quick and efficient solution, ensuring the grill is ready for cooking in no time.
Necessary Items:
- Fan or something to create air flow
- Charcoal
- Newspaper or cardboard
- Matches or lighter
Steps:
- Place newspaper or cardboard at the base of the grill.
- Add the charcoal on top of the paper.
- Use the fan to direct fresh air towards the charcoal while lighting the paper.
Advantages:
- Speeds up the ignition process.
- Allows for greater control over the fire’s intensity.
Disadvantage:
- Requires a fan or similar tool.
8. Paraffin and Newspaper Method
The Paraffin and Newspaper Method provides a lasting heat source, ideal for windy conditions. By soaking the newspaper in solid paraffin, this technique ensures a steady and resistant fire. Perfect for those looking for a reliable solution even in less ideal weather conditions.
Necessary Items:
- Solid paraffin
- Newspaper
- Charcoal
- Matches or lighter
Steps:
- Melt the paraffin and soak the newspaper in it.
- Place the paraffin-soaked paper at the base of the grill.
- Add the charcoal on top and light it with matches or a lighter.
Advantages:
- Provides a durable heat source.
- Ideal for windy conditions.
Disadvantage:
- Requires caution due to the flammable paraffin.
Last Considerations
The Argentine barbecue, or asado, stands unparalleled in the world as a social ritual deeply woven into the fabric of Argentine life.
Despite economic challenges, this cherished tradition remains a steadfast part of Argentine culture, demonstrating the enduring spirit of its people.
In Buenos Aires, finding a spot to enjoy this delightful feast is as simple as following the scent of burning coals through the city streets.
Thanks to ExpatPathways’ Complete Guide to Argentine Barbecue, you now possess the insights to appreciate the nuances of asado, and perhaps, to even ignite your first barbecue gathering with friends or fellow nomads and travelers.
(Featured Image Source: Augusto Franzoia/flickr.com)
