Argentine Asado: the Art of Charcoal Barbecue

Argentine Asado: the Art of Charcoal Barbecue

Asado is Argentina's barbecue cult: ribs, steaks and chorizo sausages slow-cook over charcoal for hours. Asado is not a recipe but a social ritual that unites family and friends.

History of the dish

Asado became a tradition with the gauchos — the cowboys of the Argentine pampas who roasted beef over open fire in the 19th century. Today it is part of Argentine identity: the country is in the top 3 for per-capita beef consumption.

Key ingredients

Beef short ribs (asado de tiras), steaks (churrasco), chorizo sausages, morcilla (blood sausage), young cheese provoleta. Only salt and fire — no marinade.

How to cook at home

Coals should be white (not red) before placing the meat. Ribs go bone-side down — fat drips toward the bone and does not flare up. Turned once. Asado is never rushed.