Author Archive

Complex Adobos »

Sometimes simple adobos just don’t cut it in the flavor department. Their primary tasks are to make the meats more juicy while adding subtle notes of flavor. When the cook wants to add some serious punch to meats, complex adobos are used. Beef Adobo 1 Cup water 1/2 Cup red wine 1/2 Cup olive oil […]

Simple Adobos »

Here are some simple adobos to use on a variety of meats. The proportions are easy to adjust to fit your needs. These are With some ingredients, like garlic and acidic liquids, a little goes a long way. Add too much and you’ll over power the flavor of the meat. You can either marinate the […]

Adobos – Marinades »

As mentioned earlier, most Argentineans prefer salt to be the only seasoning added to meats for an asado. However, some meats, like those with a tough texture or wild game, need a little enhancement to make them more enjoyable. Adobos are simply marinades. Although marinades are commonly defined as liquid-based mixtures containing oil, brine, and […]

Contact Asado Argentina »

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How Would You Like That Cooked? »

When asked how you would like your beef cooked in Argentina the questions are simple. Jugoso, a punto, or bien hecho? Rare, medium, or well done respectively. Rare in Argentina usually falls into the medium-rare category; not the kind of rare where meat is quickly browned on each side. Typically these questions are asked when […]

Bife Ancho – Rib Eye »

Bife ancho is similar to what is known as the rib eye steak and is offered boneless or bone-in. The meat is well marbled with fat and, thus, is a very tender and flavorful cut. Buying: Although many supermarkets carry packaged bife ancho steaks, custom slices from a butcher is recommended. Packaged slices are tend […]

Argentina Beef »

Before I move on into detailed explanations about the various cuts of beef for asado, I’d like to mention a few notes about this meat and Argentina. Argentina has been widely recognized and prized for its grass-fed beef. Hundreds of thousands of tons of beef are exported each year to countries around the world. Argentineans, […]

Salchicha Parrillera »

Salchicha parrillera is like the tall thin brother of the chorizo. Compared to the chorizo there isn’t much difference except in texture and form. Most are made with the same meats and seasonings. One difference is that salchicha parrillera is offered in long thin casings; about the same width as a hot dog. The other […]

Morcilla – Blood Sausage »

Most people have a love or hate relationship with the morcilla; but only if they overcome the actual fear of trying one for the first time. You see, morcilla is a blood sausage, similar to what is known as black pudding in the United Kingdom and Ireland. Knowing that bit of information can turn away […]

Prefabricated Brick & Concrete Grills »

In the section Types of Grills, I listed the various types that are popular for cooking an asado. Portable grills and flat table-type grills are easy to explain and visualize. The prefabricated grills that are found inside or outside of homes and restaurants can be visualized better through pictures. This is an average-sized prefabricated parrilla […]