Walk past any dry spice stand in Argentina and you’ll have a hard time missing the adobo para pizza sitting right beside chimichurri mixes, oregano, parsley, and other common herbs & spices. For chefs or home cooks, who see no need in purchasing a commercial blend, this mixture may be custom made before or at the last minute by sprinkling here and there a few simple ingredients. Either way, adobo para pizza is the go to seasoning for adding a spicy herbal kick to pizzas when parsley, oregano, or basil just won’t cut it by themselves.

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 [...]

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 [...]

(Cooked for about 25 minutes per side over a medium fire.)
If it were not for travel guides, acquaintances, or menu translations, I wonder how many first time visitors to Argentina would bypass bife de chorizo thinking it to be some sort of Argentinean sausage version of the hamburger steak. Instead, moving on to other unfamiliar [...]

Colita De Cuadril is known in English as tri-tip, sirloin bottom, or tip roast. The exact same thing, not one of those cuts that are similar yet cut differently like vacio and flank steak. You can roast it, grill it, or smoke it. Slice it up for stir-fry. Grind it up for hamburger meat. [...]

Click Here For The Matambre Challenge Overview
Reminder
Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet may work [...]

Click Here For The Matambre Challenge Overview
Reminder
Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet may work [...]

Matambre translated into English means shoe leather. Some might try to convince you that it is a word mash up of mata (to kill) and hambre (hunger) to equal matambre (hunger killer). Pay no attention to them.
I imagine hunger killer was chosen because your jaw will be in so much pain after eating [...]

One of the most prized and expensive cuts of meat on the market is the tenderloin. In Argentina, the tenderloin is known as lomo. Pork tenderloin is called lomo de cerdo but for beef it is simply lomo; beef country remember. Tenderloin is a long tube-shaped cut of meat that runs along the spinal [...]

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 [...]