Hey, there! Grab your mate and get comfortable because we’re about to dive into the heart and soul of Argentina – the traditions around Argentine asado! We’re not talking about meat or the fire today. Nope, we’re going to go deep into about the Argentinian traditions that make asados more than just a barbecue.

1- The Asador: The Rockstar of the Gathering 

First things first, every asado needs its maestro – el asador. This isn’t just some random dude flipping burgers: el asador is the most experienced griller in the group, be it grilling some chorizos or a whole rack of ribs. El asador runs the show, decides when the meat goes on, when it comes off, and most importantly, when it’s time to eat. He’s usually clapped when his work is done. 

2- The Ritual of “El Fernet” 

Now, what’s an asado without a little liquid courage to get the party started? In addition to Malbec wine, there’s another protagonist whenever it’s time to grill an asado: el Fernet! 

This bitter Italian liqueur has become as Argentinian as Messi. Mixed with cola, it’s the unofficial drink of the asado. It should be around 30% fernet and 70% cola and ice, as it’s a very strong drink. Don’t overdo it: or you might end up trying to grill your shoes instead of the chorizo!

3- The Art of Conversation 

Asados are far from a quick meal. When done well, the best meat takes hours to grill, providing ample time for one of Argentina’s favorite pastimes—conversation. And believe me, Argentines love to talk. 

From politics to football, the latest neighborhood gossip to friendly debates about whose team reigns supreme – all topics are welcome at the asado table. The dialogue flows as smoothly as the chimichurri, and you might find you’ve discussed everything under the sun as the hours pass.

4- The Sacred “Sobremesa” 

After the last bite of meat has been eaten, you may think the meal is over and everybody goes home. But that’s far from the truth! This is when the best part of Argentine asado starts: the “sobremesa” – a special time post-meal when conversation continues, drinks are refilled, and time seems to slow down while eating Argentine desserts like chocotorta or flan. 

It’s a moment where the outside world fades away, and the warmth of good company takes center stage. The best sobremesas are known to stretch on for hours, sometimes lasting until late at night.

5- The Tradition of “Dar Una Mano” 

Another beautiful custom is “dar una mano” or “lending a hand.” As the asado comes to a close, guests naturally pitch in to help tidy up. It’s more than just good manners – it’s a way to express gratitude to the host and the asador for the wonderful gathering.

It’s also a nice way to gently ease back into reality after hours of food and conversation. The cleanup often becomes an extension of conversations and debates over sudsy dishes and sweeping floors.

6- Preparing the Ensaladas: A Communal Effort 

Let’s not forget another important asado tradition – the preparation of ensaladas (salads). While the asador tends to the meat, other guests often contribute by preparing an array of fresh salads, made from lettuce, tomato, corn, eggs, and other vegetables. 

People gather in the kitchen, chatting as they chop vegetables, mix dressings, and share family recipes. From the classic ensalada rusa to more elaborate creations, these salads are a  way for everyone to contribute to the meal.

Argentine asado is more than just a meal – it’s a rich cultural experience that brings people together through shared traditions and communal participation. To truly appreciate this culinary cornerstone of Argentine culture, consider hosting your own asado, embracing these traditions, and inviting friends and family to join in the preparation, conversation, and post-meal sobremesa!