Asado is a style of cooking and a range of barbecued meat dishes that originate from the culinary traditions of Argentina, Uruguay, Paraguay, and other parts of Latin America. The term "asado" refers both to the cooking method and the social event centered around this style of grilling.
The asado cooking technique involves grilling various cuts of meat, typically beef, over an open fire or hot coals. The meat is often seasoned simply with salt and may include other regional spices or marinades. Asado is traditionally cooked on a special grill called a parrilla, which consists of a metal grate suspended over a fire pit. The grill allows the meat to cook directly over the hot coals, imparting a distinctive smoky flavor.
In Argentina and other parts of the Southern Cone region, the asado is considered a national culinary tradition and a central part of the cultural identity. Asado is not just a method of cooking, but a social gathering where family and friends come together to share a leisurely meal. The preparation and consumption of asado is a ritual that can last for hours, with participants sipping on Argentine wine or yerba mate while the meat slowly cooks.
Beyond the basic grilled meats, the asado spread can include a variety of cuts and offal, such as chorizo sausages, morcilla (blood sausage), mollejas (sweetbreads), and even organ meats like kidneys and intestines. Sides commonly served with asado include chimichurri (a green sauce made with parsley, garlic, olive oil, and vinegar), salads, and grilled vegetables.
While the core technique of asado remains consistent across the region, there are some variations in the specific meats, seasonings, and accompaniments depending on the local culinary traditions. For example, in Uruguay, the asado may feature more lamb and mutton. In Chile, asado is grilled the same way as in Argentina and Uruguay; a horno de barro (mud oven) is sometimes used for asado in the region, but it is more characteristic of Argentine and Paraguayan country cooking than a defining Chilean method.
Asado has become a source of national pride and has influenced other Latin American grilling traditions, such as the churrasco of Brazil.