Ternera a la llanera

Asado is more than just a barbecue; it's a cherished South American tradition that gathers people around a grill or open fire, known as a parrilla. This social event features a variety of meats, such as beef, pork, chicken, chorizo, and morcilla, all expertly cooked and often paired with red wine, salads, and other delicious sides. The person leading this culinary experience is called the asador or parrillero.

This tradition traces its roots back to the mid-1800s in the Pampas region of Argentina. At that time, wild cattle roamed freely, and the local cowboys, or gauchos, developed a taste for roasted beef. They often cooked their meat with quebracho wood, which imparted a unique flavor.

To get started, charcoal made from native trees is lit. The meat can be cooked al asador, meaning on a metal frame beside the fire, or a la parrilla, directly on the grill. The meal typically includes a variety of cuts and offal, served alongside salads, grilled vegetables, and flavorful sauces like chimichurri or salsa criolla.

Different countries in South America put their own spin on asado. In Chile, for example, they enjoy cordero al palo, a whole roast lamb served with pebre sauce. In Brazil, churrasco offers a quicker version where meats are grilled and served rodizio-style. Mexican parrilladas feature marinated meats grilled over wood charcoal.

There are also other intriguing methods of cooking asado, such as asado al disco and asado al horno de barro, which use different techniques but remain true to traditional flavors. It's important not to confuse this South American delight with the Filipino braised dishes also called asado or the Portuguese roasted fish dish known as assado.