Author Archive

Grilled Turkey – Pavo a la parrilla »

You are witnessing history here folks. Something so grand and so extreme that all previous attempts never succeeded because the idea was never conceived. Ok, maybe I went a little too far with those statements but who knows, maybe I’m not too far off the mark. I’m going to break away from the norm for [...]

A bit behind »

Sorry for the lack of posts. I’ve been pretty busy with other projects and due to spur of the moment asados (that’s the way of life ) with meats that I’ve already covered I haven’t been able to cook the meats I’ll be covering next. Plus I need to photograph a few other items that [...]

Cordero – Lamb »

I call it the true piece de resistance to any asado; if this celebrity meat is available to make an appearance. I am talking about cordero, or lamb, one of the most juicy, flavorful, tender, and succulent items to be placed over hot coals. Yes, there are many who prefer beef or offal above the [...]

Salsa Criolla – Criollo or Creole Sauce »

I could write a simple note saying this is a quick and easy sauce to prepare, here’s the recipe, but I won’t. Don’t worry. I promise this will be brief. First let’s take a look at the word criolla. The term is widely used throughout Latin America. To sum it up, remember I’m trying to [...]

Picada: A Little Something To Nibble On Beforehand »

Since preparing an asado takes quite a bit of time, sometimes you need a little bit of finger foods to keep the hunger at bay; especially if your guests arrive early. A small picada is the answer to the growling that is emitted from everyone’s stomachs. A picada in Argentina is basically a selection of [...]

Skirt Steak – Entraña »

One of the least expensive cuts of meat used in an asado, entraña is what many know as the skirt steak. The cuts are exactly the same. The meat is rich in flavor and extremely juicy, but can be at times be rather chewy and tough. If you are familiar with skirt steak then you [...]

Pollo A La Parrilla – Barbecued Chicken »

A good asado should include barbecued chicken. Actually it is not uncommon to have an asado with chicken instead of beef. Some people, for health reasons, can’t eat red meat. Some may just prefer chicken over red meat while others simply need a break. The chicken is prepared either whole, halved, quartered, or as individual [...]

Chimichurri Recipe »

Wondering why the sauce is not vibrantly green? Check out this post: Chimichurri: Debunking The Myths Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce. 1/2 Cup Olive Oil (For a more mellow flavor use [...]

Provoleta – Grilled Provolone Cheese »

If you love cheese, warm melted cheese that is, provoleta is a must have pre-meat dish for an asado. Provoleta is semi-hard provolone cheese in cylindrical form. For asado it is sliced about 2 cm thick and cooked on the grill until melted with a crispy exterior. Both sides are typically seasoned with a generous [...]

Chimichurri Sauce »

The number one sauce, and usually the only sauce, that is served at the table for an asado is the chimichurri. Think of it as the ketchup, mustard, mayonnaise, soy sauce, fish sauce, hot sauce, barbecue sauce, or whatever table-side condiment of Argentina barbecue. Dollops are spooned on top of meats or drizzled onto bread [...]

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