Buenos Aires, Argentina
Asado
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.
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Argentina
Asado de Tira
Beef short ribs cut crosswise into strips and grilled slowly over coals. The bone-in cut renders fat and develops a caramelized crust while the meat stays tender.
Litoral, Argentina
Boga a la Parrilla
A river fish from the Paraná and Río de la Plata, grilled whole over coals and served with lemon. A simple, flaky Argentine fish dish, especially in the Litoral.
Argentina
Chinchulines
Beef small intestines cleaned, boiled, and grilled until crispy and golden. A classic asado offal with a distinctive chewy texture and rich flavor.
Patagonia, Argentina
Chivito a la Parrilla
Grilled young goat, a specialty of Patagonia and the Andean northwest, seasoned with salt and slow-cooked over coals until tender and smoky.
Argentina
Colita de Cuadril
A triangular rump cap cut grilled slowly over moderate heat until crusty outside and pink inside. It is a tender, flavorful cut popular at family asados.
Argentina
Entraña
A thin skirt steak grilled quickly over high heat until charred outside and medium-rare inside. It is a favorite asado starter, prized for its intense flavor and quick cooking time.
Patagonia, Argentina
Guanaco
A lean, wild camelid meat from Patagonia, grilled or roasted. Prized for its tender, low-fat texture and a flavor between beef and venison, it is a regional specialty.
Argentina
Langostinos Patagónicos
Patagonian prawns from the cold southern Atlantic, grilled, sautéed, or boiled. A regional delicacy, prized for their sweet, firm flesh, served with garlic butter.
Arica y Parinacota, Argentina
Llama Asado
Grilled llama meat, a lean, low-fat Andean specialty from Jujuy, Salta, and Catamarca. Seasoned with salt and slow-cooked over coals, it is tender and mildly gamey.
Argentina
Matambre
Matambre a la pizza
A thin flank cut from between the ribs and the hindquarter, grilled over coals or baked topped like a pizza with tomato sauce, cheese and ham. The name means 'kill hunger', as it is often served first at asados.
Argentina
Mollejas
Beef sweetbreads soaked, parboiled, and grilled slowly until crisp and golden outside with a creamy, tender interior. A prized achura at any asado.
Argentina
Ojo de Bife
The Argentine rib-eye steak, prized for its rich marbling and bold beef flavor. Grilled over coals, it develops a crisp crust while staying tender and juicy inside.
Argentina
Parrillada
Parrillada mixta
A mixed grill platter of various meats and sausages served on a small table-top grill to keep them warm. It typically includes ribs, flank steak, sausages, blood sausage, sweetbreads, and more.
Argentina
Riñones
Beef kidneys grilled over coals until lightly charred outside and tender inside. An acquired taste, prized by asado traditionalists for their iron-rich flavor.
Patagonia, Argentina
Salmón Patagónico
Patagonian salmon farmed in the cold southern waters, grilled or baked with a crisp skin. A staple of Tierra del Fuego and Santa Cruz cuisine, often served with berry sauces.
Argentina
Trucha Patagónica
Patagonian trout (brown or rainbow) from the region's pristine lakes and rivers, grilled, smoked, or baked. A staple of Andean-Patagonian cuisine, often served with calafate sauce.
Argentina
Ubres
Beef udder, parboiled and grilled until crispy outside and soft inside. A less common achura with a delicate, fatty flavor, served at traditional asados.
Uruguay
Uruguayan Asado
Asado
Beef ribs, sausages and offal cooked slowly over wood embers raked under a low grill, salted and nothing else.
Argentina
Vacío
A flank cut of beef grilled slowly over moderate heat until the outside is crusty and the inside is juicy and medium-rare. Popular at asados for its rich, beefy flavor.