In Spanish, the word asado means “barbecue” or “roast,” which is how it is commonly used in Spain and Latin America today. Argentinians use the term to describe their nation’s unique cooking style, originating from the times of the gauchos – nomadic cowboys who cooked their meats over open fires. The distinct salty, smoky flavor of Argentine asado today is attributed to slow cooking over strong coals from a wood fire, a method not easily matched.
Asado, including cuts of beef, pork, and chicken, is now renowned among gourmets worldwide, deeply ingrained in Argentine culture since ancient times.
Traditional asado customs are prevalent in many US and European restaurants.
Each asador will have their methods for cooking meat over an open flame or coals, always accompanied by lively conversation and often a glass of Malbec Wine. The rituals associated with fire-cooked meat in Argentina date back thousands of years.
Traditionally, Argentine meat is roasted slowly over a parrilla (grill) and served once perfectly cooked, drawing from influences in Uruguayan and Brazilian barbecue styles. The appeal of asado reflects both the rich traditions and subtle techniques unique to Argentine cuisine. Today, local farmers are pursuing a Protected Designation of Origin (PDO) status for Argentine beef, a label that would emphasize its quality and distinct origin. The Blottin breed and Aberdeen Angus, amongst others, are highly prized for their refined flavor and are favored and recognized worldwide.Despite challenges like the mad cow disease crisis of the 1990s, Argentine beef has retained its reputation as a beloved staple, celebrated for its unique flavor imparted by wood-fire grilling. The slow-roasting method ensures the meat remains juicy and tender, making it a highly anticipated dish enjoyed by all. Beyond a meal, asado serves as a cultural event, bringing people together in shared appreciation. Increasingly, questions arise around authenticity and standards as Argentina seeks to secure its place in global culinary heritage.
The history of Argentine asado can be traced back to the gauchos, those legendary cowboys of the Pampas in the early 19th century. During this time, they developed a way to cook meat using open-fire grilling that is as unique as it is tasty. They seasoned the meat with no little more than salt and fire; simplicity showed off the natural flavors of beef, which was then of exceptional quality in Argentina as it is now.
The gauchos became legendary figures in Argentine history and culture, somewhat like the cowboys of North America. They forged a strong sense of identity and pride in their lifestyle, nourished by their mixture of Spanish, native, and African roots. They also made a rich folklore of music, poetry, and dance, such as folklore. The Asado was a part of their culture, both in terms of food and get-togethers with other shepherds.
They used readily available materials: firewood and meat. Their seasoning was simple and consisted mainly of salt and cracked pepper, and perhaps some chimichurri for a bit of flavor, but only after the meat was cooked.
They used quebracho or piquillin wood. Before the gauchos had brick ovens or pans to cook their food, they draped their coiled-up lazos over the open fire and hung the meat to spit roast. The asado way of doing things became both a practical and tasty solution for gaucho meals in the open air.
In the 19th and 20th centuries, as Argentina became more urbanized and industrialized, the asado custom kept pace with the changing times. The cattle industry, in full flourish, made beef a staple of Argentine cuisine. At the same time, the asado was a festive occasion for such national holidays as Independence Day and May Revolution Day or other family events like weekend get-togethers, birthdays and weddings. The Asado diversified even further, adding such items as pork, chicken, chorizo, morcilla (blood sausage), plus vegetables, fish, and cheese.
The asador has further grown sophisticated over time, employing diverse cuts of beef, for example, steaks like sirloin, ribeye, whole racks of ribs, and flank, as well as different grilling techniques, some direct and some indirect heat. The asador has also mastered timing and temperature. Every piece of meat will be turned and served just at the right moment to get maximum juiciness and flavor. The parrilla, or grill rack, was also developed. It can be made from diverse materials, such as iron or wood, with different structural settings like fireplaces (fireboxes ), trenches dug in the ground, or barrels. The parrilla can also be manipulated up and down to adjust the heat. The most important thing, however, is the use of hardwood embers from Quebracho or Piquillin trees which give meat its unique aroma.
Nowadays, for many Argentine families, asado is a weekly tradition. Typically held on Sundays when people have time to relax and savor the slow-cooking process, as well as the company of family and friends. Asado is also a way to show hospitality and friendliness. Everyone can take part in the feast. It is not just about eating, but also conversation, music, and laughter.
The asado begins with lighting the fire and getting the coals ready. An asador (or grill man) is often someone who learned grilling from his father and or grandfather. He is responsible for everything about the meat: selecting it, cutting it, salting it, and cooking it. He has also mastered serving it with a stage-by-stage appearance before guests. Thus: first come achuras (offal), next comes provoleta (grilled cheese), and finally the multiple cuts of beef that make up the main course. Guests show their appreciation by applauding or shouting “un aplauso para el asador” (applause for the grillmaster).
Guests also take part in the asado by bringing salads, breads, wines, and desserts. They also lend a hand in setting the table, passing drinks, and cleaning up afterward. They also engage in lively discussions about politics, sports, art, and life in general. They may also listen to music or play games at moments when cooking requires long periods.
Asado itself is an experience that mirrors Argentina’s history and culture. It is a way to pay respect for the inheritance of the gauchos, who invented a special and delicious way of preparing meat over flame. It is likewise a method to rejoice in the diversity and abundance of Argentine cuisine, which fuses influences from different regions and peoples. Most importantly, it is a refined form of traditional life: good food, good wine, and good company.