Buenos Aires has a lot of treasures to offer its visitors, as has been covered in the large number of posts we have written for BsAs4U over the years. Tango, dulce de leche, alfajores, a great hospitality, and generosity; all these things we know about the Porteño (name given to local from Buenos Aires) culture. But one of the things that are at the heart of Buenos Aires’s identity is the Asado Porteño! The Asado Porteño is both a range of barbecue techniques and a social event of having to attend a barbecue.  An asado usually consists of beef, alongside various other meats, which are cooked on a grill, called a parrilla, or open fire. [caption id="attachment_6343" align="alignnone" width="640"]The official cuts of meat in Argentina - Asado Porteño The official cuts of meat in Argentina - Asado Porteño / source[/caption] There are a few different ways to prepare an Asado Porteño. First of all, the organization can be done in two different manners: either in a formal way, in restaurants for example, where a professional asador will prepare all the meat; or in a less formal manner, where anyone who wants to contribute will do so. The cooking itself is usually done by igniting coals made from trees other than pines and eucalyptus, which have a strong-smelling resin, can either be done al asador or a la parilla. In the first case a fire is made on the ground or in a fire pit and surrounded by metal crosses (asadores) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case a fire is made and after the coals have formed, a grill with the meat is placed over. [caption id="attachment_6345" align="alignnone" width="640"]A gaucho-style asado A gaucho-style asado / source[/caption] In terms of what cuts of meat the locals like to use for the Asado Porteño…well the fact is that they pretty much eat everything and anything, and nothing goes to waste! Most asados Asado Porteñowill be started by the serving of embutidos, which is a selection of organs and sausages, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread), and other organs, often accompanied by provoleta, a typical barbecued Agentine cheese. After this, come the meats, which are served in so many different cuts that you will surely get lost! Costillas or asado de tira (ribs), the famous bife de chorizo (or entrecote), vacío (flank steak), matambre and possibly chicken, chivito (goatling) and pork; it just never really ends. The Asado Porteño is always accompanied by side dishes such as potato fries, salad, and bead; a good Agentine red wine; and will often be eaten with a special sauce called chimichurri, which is made out of chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar. Many Porteños will invite people they have just met to go to one of their asados, so if you come to Buenos Aires any time soon, don’t reject the Argentine warming hospitality and go enjoy an authentic Asado Porteño in Buenos Aires! Also, many good restaurants serve amazing asados, such as the very well renowned Cabrera in Palermo, which offers a happy hour menu 40% off the total price between 7pm and 8pm, Pobre Luis in Belgrano and Siga la Vaca in Puerto Madero! Don’t miss out on the experience during your travels to Buenos Aires, and if you are looking for some great activities to do in Buenos Aires, check out our BsAs4U catalog, and benefit from our online payment service with no extra fee and our international customer service 24/7! Satisfaction guaranteed! Some say the Argentines' great success in meat is due to the extreme patience with which they cook it. What do you think?

If you are looking for tours & activities in Buenos Aires during the Winter, visit our official website.