Asado

Cordero al paloparrillaparrillas
Asado are the techniques and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event.wikipedia
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Choripán

choripan
Chorizos may be served with pan felipe or baguette bread, often called choripán.
Choripanes are commonly served as an appetizer during the preparation of an asado, but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina.

Pamplona (dish)

PamplonaPamplona (meat)
Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants.
The Pamplona may be grilled on a parilla as part of an asado.

Sweetbread

sweetbreadsbraised calf's sweetbreadsris de veau
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.
They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.

Grilling

grilledgrillbroiled
An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire.

Carne asada

grilled beef
In Mexico, there is similar tradition of as parrilladas or carne asadas, which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (chorizo, longaniza, and moronga being especially popular).
In South America, the term used for grilled meat is asado and it has a different style and preparation.

Provoleta

In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.
Small discs of locally produced provolone cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are often eaten at the start of an asado, before the grilled meat.

Brasero (heater)

brasero
Sometimes these are served on a charcoal brasero.
In South America, notably Argentina, a brasero is a small grill attached to a box with coals used to serve sizzling hot meats at an asado.

Argentine cuisine

ArgentineArgentinaCuisine of Argentina
Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity.

Philippine asado

asadoasado de carajayPork asado
South American asado should not to be confused with asado in the Philippines, which refers to two different braised dishes: asado de carajay, which is braised meat with vegetables in a savory stew; and pork asado, which is a sweet braised version of char siu.
The name originates from Spanish asado ("grilled"), a reference to the original dish it was applied to, the Chinese-Filipino version of char siu barbecues usually known as pork asado.

Argentine beef

beefcattle imports from ArgentinaBeef accounts for
Argentine beef and its production have played a major part in the culture of Argentina, from the asado to the history of the gauchos of the Pampas.

Paraguayan cuisine

Cuisine of ParaguayParaguay
Barbecuing is both a cooking technique and often a social event, and are known as the Asado.

Uruguayan cuisine

UruguayCuisine of UruguayPancho

Cuisine of Montevideo

Public houses of Montevideo
Customers at markets may sit at bars to order sausages, offal, asado, and other meats that are being grilled right in front of them.

Gaucho

gauchosgaúchogauchesque
Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat).

Chorizo

chouriçoGoan chouriçochorizos
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.

Black pudding

blood puddingThüringer Rotwurstblack
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.

Chitterlings

Chitlinchitlinschitterling
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.

Organ (anatomy)

organorgansviscera
In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta, would be served first while the cuts that require longer preparations are still on the grill.

Rib

costalcostaerib cage
After appetizers, costillas or asado de tira (ribs) can be served.

Flank steak

flankSobrebarrigaarrachera
Next comes vacío (flank steak), matambre and possibly chicken and chivito (goatling).

Matambre

SuaderoMatambre relleno
Next comes vacío (flank steak), matambre and possibly chicken and chivito (goatling).

Marination

marinatedmarinademarinate
The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period.

Chimichurri

chimmichurri
Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, black pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.

Olivier salad

Russian saladSalad OlivierSalade Olivier
Salad Olivier (ensalada rusa) is one of the most common salads served at asados.