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
1 1/2 Tablespoon salt
1 clove garlic; finely minced
2 Tablespoons flat leaf parsley; chopped
1 Teaspoon freshly ground black pepper
1 Teaspoon cumin
1 Teaspoon dried oregano
1/2 Cup olive oil

Mix all of the ingredients together in a bowl. This works great as an overnight marinade for large cuts of meat. For steaks …

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 meat with these adobos before cooking or brush them onto the meats while they are cooking. Add a little bit of your favorite herbs to any of these except the spicy adobo and brine solution to liven them up a bit.


1 Cup water
1 Tablespoon salt

A …

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 acidic liquids, adobos can be classified as liquid-based or dry rubs. They are used to both help tenderize and flavor meats. The ingredients for adobos, used in Argentinean cooking, are not much different than what you might find in marinades around the world. Many contain …

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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 individual portions of meat, such as steaks, are cooked. For larger cuts of meat that may feed many mouths, the “ready time” falls into the hands of the cook. Many Argentineans prefer their meat fully cooked, yet not overcooked, and therefore most large meats …

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.

Bife Ancho


Although many supermarkets carry packaged bife ancho steaks, custom slices from a butcher is recommended. Packaged slices are tend to be a bit too thin for the parrilla and are better suited for a grill pan or frying pan. An ideal cut for each steak should have a thickness of 1.5 to 2 inches.


Coarse salt …

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, alone, are one of the top consumers of beef in the whole world. Just how much? Various statistics show that the average Argentinean eats around 150 pounds, 66 kilos, of beef each year. Hopefully that will answer any questions you have regarding the …

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 difference is that due to having a smaller thickness, they tend to be have a dryer and crunchier texture.

Uncooked Salchicha Parrillera


See Chorizo for signs of good quality.

How Much To Buy:

Since salchicha parrillera is sold in …

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 many who consider themselves true meat lovers from giving this particular type of sausage a try.

The main ingredients are pig’s blood and ground up pieces of pork or offal. Each butcher or producer has their own secret recipe but most contain some of the …

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 for the home:

Parilla Full

Dimensions of above grill:

Total: 84″ height x 57″ width

Left Grill Surface: 14″ length x 22″ width
Right Grill Surface: 27″ length x 22″ width

Min. Lowered Grill Surface: 6″ from bottom
Max Raised Grill Surface: 18″ …