Ernesto, a reader here from Chile, has kindly passed along a few photos to share from a couple little asados he threw down last December.

That juicy chunk of meat is from a cut called lomo vetado and, according to Ernesto, is one of the top preferred cuts in Chile. In Argentina it is known as ojo de bife from the bife ancho cut.

Going clockwise from the meat, those tasty sides are: a thick, creamy sauce with mushrooms, onion and garlic; beetroot and soft cheese salad; oven-baked diced potatoes with herbs

You just want to grab that fork & knife and dig right in, no?

Summertime is here so that means cordero(lamb) time! This tasty looking half section, rubbed only with salt, is slowly roasting over parra (grapevine). Cooked for 2 hours on each side.

Also, take a look at that grill! Simple, yet highly effective. I love how high that rack can be cranked too.

Check out this post with spectacular photos of a good ‘ol family asado in the campo. Nothing better than reading about someone’s meat overload while visiting Argentina. I mean true asado-style, not restaurant-style.

This photo, that I love dearly, speaks more than a thousand words. Although he might have been thinking of something else, I often have that expression upon wondering if I turned the meat at the right time or “this smell is killing me, when will it be ready!!???”