{"id":12924,"date":"2019-09-30T00:00:07","date_gmt":"2019-09-30T04:00:07","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=12924"},"modified":"2019-09-29T21:52:08","modified_gmt":"2019-09-30T01:52:08","slug":"the-argentinean-asado-explained","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/the-argentinean-asado-explained\/","title":{"rendered":"The Argentinean Asado Explained"},"content":{"rendered":"

Did you know that the land of mate, wine, tango, and soccer is also home to one of the best beefs in the world? Argentineans are very proud to have the highest quality meat and they really make the most out of it. You surely have heard of Argentinean barbeque before, but in this post I am sharing the main facts surrounding this mouthwatering culinary tradition.<\/p>\n

Considered a type of barbecue belonging to Argentinean and Uruguayan cultures, the asado<\/em> represents a deep-rooted tradition that happens every Sunday and is the perfect excuse for gathering with relatives, friends, and acquaintances, be it at home or in public places. It is for sure one of the most satisfactory culinary experiences a foodie (like myself) could ever have.<\/p>\n

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Photo taken from Pixabay.<\/p><\/div>\n

Heavenly Meats<\/strong><\/p>\n

An asado<\/em> usually consists of the best meat cuts known in Argentinean cuisine: vac\u00edo<\/em> (flank steak), matambre <\/em>(fly shaker or elephant ear), tira de asado<\/em> (ribs), bife de chorizo<\/em> (rib eye), chinchulines<\/em> (cow chitterlings), mollejas<\/em> (sweetbreads), chorizo<\/em>, and morcilla<\/em> (black pudding). All of them must be perfectly grilled over brasas<\/em> made either with carb\u00f3n<\/em> or with le\u00f1a<\/em> from different types of wood.<\/p>\n

It is worth mentioning that other meats (e.g., pork, chicken, and lamb) may also end up being part of the banquet. Whatever the case, the best asado<\/em> is accompanied by fritas <\/em>(French fries), red wine or grilled provoleta <\/em>(a variant of provolone cheese). It may also include bread, mixed salad or grilled vegetables.<\/p>\n

The dressing for a typical asado<\/em> is the renowned chimichurri<\/em>, made of dried oregano, chopped parsley, onion, and garlic, seasoned with salt, black pepper, and paprika while soaked in olive oil. Another common aderezo<\/em> is called salsa criolla<\/em>, a sauce made of tomato and onion in vinegar.<\/p>\n

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Argentinean barbeque. Photo takrn from Pixabay.<\/p><\/div>\n

The Asado<\/em>\u2019s Conductor<\/strong><\/p>\n

All of the crackle and preparing must be done under the guidance of one person \u2014 most commonly a man \u2014 who takes charge of the parrilla<\/em>, earning the name of el asador<\/em>.<\/p>\n

The work of the asador<\/em> is similar to that of a conductor in front of an orchestra, being responsible of the temperature, the quality of the embers, the seasoning of each cut, and the doneness of the meat.<\/p>\n

Regarding that point, the most common done meats in an asado <\/em>are vuelta y vuelta<\/em> (literally \u2018flip and flip\u2019 or rare) and jugoso<\/em> (\u2018juicy\u2019 or medium rare), though there is no accounting for taste, so each fellow diner could ask for a different cooking: medio<\/em> (\u2018medium\u2019), cocido<\/em> (medium well), and bien cocido<\/em> (well done).<\/p>\n

A successful asado<\/em> must always be wrapped up with a toast honoring the one conducting the meal while shouting: \u201c\u00a1Un aplauso para el asador!\u201d (A round of applause for the asador<\/em>!)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Did you know that the land of mate, wine, tango, and soccer is also home to one of the best beefs in the world? Argentineans are very proud to have the highest quality meat and they really make the most out of it. You surely have heard of Argentinean barbeque before, but in this post…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":157,"featured_media":12926,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[528696,528694,528695,358369],"class_list":["post-12924","post","type-post","status-publish","has-post-thumbnail","hentry","category-vocabulary","tag-argentinean-culture","tag-argentinean-food","tag-asado-argentino","tag-vocabulary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/12924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/157"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=12924"}],"version-history":[{"count":4,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/12924\/revisions"}],"predecessor-version":[{"id":12929,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/12924\/revisions\/12929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media\/12926"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=12924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=12924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=12924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}