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.
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.
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.
Uruguay
Pamplona
Chicken or pork breast butterflied, filled with ham, cheese, olives and pepper, rolled in a net and grilled over embers.
Uruguay
Uruguayan Asado
Asado
Beef ribs, sausages and offal cooked slowly over wood embers raked under a low grill, salted and nothing else.