Asado
Buenos Aires, Argentina
Asado is Argentine barbecue built around beef cuts cooked over wood or charcoal, often alongside chorizo, provoleta and offal. The fire, salt and timing matter more than a thick marinade, and cuts such as tira de asado and vacío offer different textures and fat.
Why locals eat it
In Buenos Aires, asado is both a restaurant meal and a social ritual at home, where the parrillero controls the fire while others share wine, salads and bread. Argentine beef culture is important, but an asado is not just a steak: it is a sequence of cuts and courses.
Local tip
At a parrilla, ask the server to explain the cuts and order gradually if you are unsure. Chimichurri is usually added at the table; taste the meat first.
Typically made with
beef short ribs, flank steak, coarse salt, chimichurri. Recipes vary — always check with the vendor if you have allergies.