What makes Argentine asado so famous?
To answer this question, we need to delve into history and go back 300 years in the past. The first records of the existence of asado were from Jesuit priests, around the early 18th century. While traveling through the lands that now make up Argentina, they observed that the gauchos, who lived without fixed homes or occupations, in the pampas regions of the republic, hunted wild cattle — that is, cattle that roamed freely without an owner — and after removing their hides and horns, they would cut the meat into pieces and cook it over fire, skewered on a sort of cross.
At that time, the territories of the Río de la Plata had a very primitive economy. Only the hides, tallow, and horns of cattle were traded, while the rest was discarded because practices for preserving the meat were unknown. Years later, the first slaughterhouses appeared, where dried meat (tasajo) was produced for export and served as food for slaves. Over the years, the meat began to be cooked on iron grills and thus the current Argentine asado began to take shape that we all know and enjoy today.
By the mid-19th century, the wealth of Argentine lands formed an agricultural and livestock economy that gained international fame and earned the nickname "the granary of the world". Cattle ranching became the star of this primary production. To this day, Argentine meats, such as bife de chorizo, are part of a long list of premium cuts that are exported.
What does a good asado consist of?
The Argentine asado rests on three fundamental pillars. Ignoring any of them can lead the grilling experience to complete failure. The first pillar is the fire. The embers on which the meat is cooked should be, as they say in Argentina, "a punto" — meaning they should glow red inside and out. For the embers, charcoal or wood can be used interchangeably, but experts prefer wood because they say it imparts a special flavor to the meat.
The second pillar of a good Argentine asado is knowing how to select the best cuts of meat. There are traditional cuts like ribs, matambre, bife de chorizo, or the well-known Argentine steaks. These are often accompanied by a good amount of sausages — pork ones are preferred — and blood sausages. A very particular variant of Argentine asado is the traditional parrillada. It consists of an asado prepared with specific entrails or offal of the cow: chinchulín (small intestine), tripa gorda (large intestine), udder, kidneys, and brains. This variation of the Argentine asado is highly appreciated, although it might seem shocking to foreign tourists at first — but only until they try it.
The last, and perhaps most important pillar, is the timing of the cooking. The grill master must pay close attention to the progress of the asado to ensure the cuts are browned and cooked to perfection on the outside while remaining juicy and flavorful inside. If the grill master pays no attention or uses an incorrect amount of embers, the risk is that the meat will be "arse**ed**" — burned on the outside and raw inside — or overcooked, drying out and losing its best flavors.
The different types of asado
The Argentine asado is no longer just about beef cuts. Over the years, pork, chicken, goat, and lamb have also been incorporated into the grill, and there are various ways to prepare an asado. Those longing to recreate the rural experience and prepare asados in the solitude of the pampas can opt for a "spit-roast", where large pieces of meat are skewered on a large iron cross, then planted in the ground surrounded by fire and embers. In such cases, the skill of the grill master involves taking wind direction into account to prevent the meat from burning or being kept too far from the heat. However, the most traditional way of preparing an Argentine asado remains on the grill.
Argentina has many places to enjoy a good Argentine asado. But if one has the chance to experience the ritual of sharing an asado with friends, family, or acquaintances, it will surely be an unforgettable — and delicious — experience.
