One of our favorite parts of traveling is experiencing the local cuisine and culture wherever we visit. We have cooked Portuguese food in Lisbon and prepared Greek dishes in Athens. We’ve eaten authentic Turkish food at a residence in Kusadasi and eaten with a village tribe in Fiji. But the Asado Experience was different from any that we’ve ever done, and we couldn’t recommend it more. If you love steak, malbec wine, and learning about the significance of a cuisine, then do The Asado Experience in Buenos Aires.
Why is Asado important to Argentina
Asado is so much more than grilling meat. The Argentinians gather with family and friends, and they bond over the courses for two to eight hours, the usual duration for an Asado. It’s not a real Asado if it is rushed.
These events are enjoyed in not just Argentina but also in many South American countries. Asados also vary based on region. For example, in Chile, a whole lamb is roasted and eaten. Brazil uses skewers for their food, and unlike the others, Uruguay generally does not use charcoal. When the meat is cooking, Argentinians do not close the grill. As simply put, if you want to close the grill, just use an oven.
Asado is not to be confused with the Philippine pork asado or asado de carajay, or the Portuguese assado dish. Many cultures have traditions and cooking methods similar to that of the South American Asado, but particularly for the Argentinians, the event is not just meat. It is a way of life, a special aspect of their culture.
The Asado Experience in Buenos Aires
This event took place at a house that is more than a hundred years old, owned by three generations. It literally felt like having dinner at a friend’s house. In this particular asado, there are three pillars. The first is the five senses, the second is a woman behind the grill, and the third is connection to each other.
Our group consisted of only eight people including us, making it feel even more intimate. We learned all kinds of fascinating facts about Asados and how meaningful they are. Including the method for grilling the meat. It is not cooked over an open fire. Instead, charcoal and wood is burned in a box, shedding embers into a compartment of the grill. The embers are then arranged in the front and back underneath the rack where the food cooks. This makes the meat especially tender and juicy, since the food is not cooked over direct heat.
Also, Asados need to include more than one type of meat. Beef, chicken, pork, you name it. We prepared pork sausage (chorizo), blood sausage (morcilla), pork belly, molleja (organ meat), and beef tenderloin.
It’s All About The MEAT
The food was absolutely phenomenal. While we were cooking, we mixed up some chimichurri sauce. Another portion of sauce was already provided, yet there was a big difference between their scents. Why? Time. The provided chimichurri had sat in the refrigerator for five days, and had therefore acquired a richer taste.
The first dish was pork sausage on bread, along with the chimichurri. It was delicious and bursting with flavor. Then came the blood sausage, pork belly, molleja, and beef tenderloin. Beef tenderloin is considered the king of asado, and the molleja is considered the queen of asado. Tomatoes, onions, and hollowed-out bell peppers filled with egg were also served. Typically, American barbecues grill just one type of meat. But asados are all about variety. They will include multiple cuts of meat, decided by the host. The choices are mainly based on budget.
At this particular experience, we mingled with one another, made our plates as the course was ready, and passed around servings. There are specific places on the grill for specific meats, so some finished quicker than others. When we ate the final course, the ‘king’ beef tenderloin, we did sit around a table with all of our side dishes.
Eating in Courses
We ate in courses, one meat at a time. The pork belly had become very crispy, as if it were fried, even though it was only grilled. Molleja is an organ meat that comes from a gland in either the throat or the heart of a cow. It was actually a lovely dish, since it was so crispy and tender and also drizzled with lemon.
Salt was the only seasoning for the beef tenderloin, yet it was packed with flavor. A special kind of salt that resembles sugar is used specifically for asados. Also, certain silverware is used for these events.
Importance of Meat in Argentina
In Argentina, there are more cows than people. 46 million people, 56 million cows. They eat a lot of meat, since it is so important to them. But meat prices have risen, and it is a big deal for the Argentinian people. Even news stories such as ‘old lady eats meat once a month’ make headlines. Some can only afford to eat meat every once in a while, which is quite sad. Others can only get the very cheap cuts, which aren’t always tasty. Hopefully, the prices will decrease, making authentic asados available for everyone.
What Makes this Asado Experience Different from the Others in Argentina
We enjoyed incredible food and lasting memories with each other and the hosts. The Asado Experience in Buenos Aires is run by an all-woman team. These ladies want to show that it doesn’t just have to be men getting their hands dirty and grilling food. We felt welcome there, like family. As if dining with old friends. We even got to meet the owner’s dad.
The dessert was just as yummy as the main meal, dulce de leche ice cream and chocolate-covered raspberries. Four hours went by before we knew it. The experience was very relaxed, not rushed at all. It was a wonderful evening we won’t forget.
Is an Asado Experience worth it while in Argentina?
The Asado Experience is absolutely worth it. We would recommend it for everyone. All ages and all kinds of people will enjoy something like this. Great food, kind grilling team, at a century-old house. Who wouldn’t?
We would definitely do it again. It was just the kind of authentic cultural meal we so enjoy when we travel. Thank you, The Asado Experience, for an amazing evening filled with fun and memories!
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