The social and festive occasions in South American countries of Argentina, Uruguay, Paraguay, Chile, and Brazil are commonly embellished with Asado in the meal. Asado is a term used in these countries for barbecue. Asado is traditionally prepared in a ‘parrillero’, a wood fired oven typically used in these countries although it can be cooked in regular ovens, but it doesn’t taste real Asado. In the formal events Asado is cooked by special chef (Asadors) while in informal and relaxed gatherings the locals cook and enjoy themselves.
Normally Asado comprises of beef and the best to be used are the cut pieces from the ribs area with a width of about 10 centimeters. Some people also like chorizos, morcillas, and maybe other pieces such as chinchulines and chotos. Asado dishes are also liked with other forms of meat like chicken and mutton.
The meat is not added with salt before its cooking for the apprehension of dryness. Asado is simply put in the parrillero on a medium temperature and when it is halfway done, Mojo is spread over the meat. Mojo is a mixture of salt and water and after it’s spreading, it is turned on the other side. When Asado is ready, it is served with Chimichurri. Chimichurri is made by mixing cooking oil, oregano, salt, chopped garlic, bell pepper and pepper. Furthermore Asado also includes bread and salad made of lettuce, tomato and onions. Some also like it with Verdurajo which is mixture of vegetables cooked on the grill and seasoned with olive oil and salt. For drinks it is enjoyed with Beer, wine, soda and other beverages. The smoky flavor and the delicacy of Asado is indescribable, simply it is just awesome.