Argentina's Asado: The Most Popular Barbecue in South America

There are many barbecue styles from Texas to North Carolina to Korea. However, in South America, especially in Argentina, the asado style reigns supreme.

Asado literally translates to "roasting," though Argentina's style of barbecuing meats is quite unique and presented in a different way to other barbecue styles like Korea's Samgyeupsal or Japan's Yakiniku.

This unique style of Argentinian barbecuing stems from ranchers called gauchos. According to the Argentinian restaurant Puerto la Boca, beef is usually used, but other meats like chicken and pork are also utilized.

It always comes with a side such as salads and bread, with condiments such as chimichurri and salsa Criolla. Of course, it can also be served with a glass of wine or two, as no serving of asado-style barbecue will be complete without some booze.

The Gauchos' Method of Preparing Asado in Argentina Dates Back to Spanish Colonial Period

Barbecuing was first introduced by the Spaniards during the Spanish colonial period. However, the Argentinians especially took to this style, as the country produced great quality beef. Thanks to the good grazing provided by the vast Pampa plains.

Argentine cowboys known as Gauchos were the ones who actually developed Argentina's signature way of barbecuing, and according to Web Food Culture, they are often considered the first Argentine "asadores."

The Gauchos were a poor yet proud people and were also part of the Creole people, who were born from the union of the European settlers and the local natives.

They became known as legendary horsemen who rustled up wild cattle and sold them to cities. They lacked money but had ample meat supply with their livestock. That led them to perfect the cooking of meats through roasting, leading to the asado style we all know and love today.

Asado Style of Barbecuing Meats in Argentina

Argentinians and Uruguayans use a traditional iron grill called the Parilla when cooking Asado. The grill itself is essential in cooking asado, as it separates the meats from the burning hot charcoal or open flame.

Asadores also use another method, which involves "crucifying" the meat to a cross and exposing it to fire. This method is called "a la cruz," and it is usually used for larger pieces of meat.

As Argentina is a cattle ranching country, beef is mainly used for asado. The cuts that are mostly used include Vacio (flank), Matambre (belly), Costillas (ribs), lomo (fillet), and achuras (offals).

Meats such as lamb, chicken, and pork can also be used. According to Turismo Buenos Aires, chorizo and blood sausage on a grill can also be considered asado. Much like in the United States, barbecues in Argentina are often a social affair, with families gathering to celebrate a holiday or simply spending time with loved ones.

Argentina is proud of its asado culture and even has annual barbecuing competitions using the asado style. For Argentina, asado is not just a beloved dish or a style of barbecuing; it's a way of life.

This article is owned by Latin Post.

Written by: Rick Martin

WATCH: How to Make an Argentinian Asado - From Vega Brothers