About
The asado is Argentina's greatest cultural institution — a slow ritual of grilling meats over wood or charcoal embers (no gas, ever) that can last four to five hours and functions as the centrepiece of every family gathering, friendship, and celebration. The parrillero (grill master) presides with absolute authority. Classic cuts include bife de chorizo (sirloin), vacío (flank steak), entraña (skirt steak), tira de asado (short ribs), and morcilla (blood sausage). Served simply with chimichurri, salad, and red wine.