Tips for Hosting the Mighty Asado
It’s the start of the weekend in Argentina and that means one thing from a food perspective: it’s time to start preparing the asado. It’s code for an hours-long bacchanal, headlined by myriad grilled meats and aided by the likes of empanadas, salads, fresh vegetables and countless bottles of wine.
Along with soccer and staying out late, the asado, which comes from the Spanish word asador (cooking a whole animal; also the person who does the roasting), is a major part of life in Argentina.
Typically on Sundays, families and friends gather in parks, backyards and pretty much anyplace they can build a fire and grill to partake in the divine blend of gluttony and human interaction that is the asado.
Certainly, asado is no dietetic exercise, but there’s no denying the satisfaction that comes from indulging in perfectly grilled grass-fed steaks, succulent ribs or maybe even a spit-roasted whole baby lamb or goat. These come accompanied by side dishes and local wines ranging from white varieties like Sauvignon Blanc and Torrontés to reds that include Pinot Noir, Malbec and Cabernet Sauvignon.