Asado

An asado (Spanish, Grilled ' ), also called parrillada, is a barbeque or even a grilled dish.

In the regional cuisines of southern South America, especially in Argentina and Uruguay, but the Paraguayan, Chilean and Bolivian an Asado is practiced as a solid meal. In the rest of the Spanish -speaking world, the term is used, however, for any grilled food.

Asado as solid meal

Asado referred to southern South America, a solid meal, in which different types of meat and offal, usually beef, in some regions of sheep, goat, pig, llama and poultry, are cooked horizontally on a charcoal or wood grill. A particularly traditional asado con cuero form is the (, grilled with skin '). Here, large pieces of meat, where the skin of the animal is still present, vertical or slightly inclined placed on skewers in a cross shape around a fire and cooked with flame and embers.

Asado have here as festive, but not too formal meals a high social value. Traditionally it is cooked together either in the family or among friends on the weekend. In most cases here there is a classically -conservative division of roles before: while men cut and grill the meat, women preparing salads devote.

Ingredients

Using the example of a typical Argentine asado a selection of ingredients is described:

• Various cuts of meat, such as costilla and falda (two different types of ribs )
• Offal: Chinchulines ( small intestine), Tripa Gorda ( colon skin), mollejas ( sweetbreads ), Rinon ( kidney)
• Various types of sausage: chorizo ​​criollo and chorizo ​​parillero ( spicy sausage of pork and beef ), morcilla (blood sausage)
• Provoleta: sliced ​​provolone cheese (hard cheese )

Accompanying the Asado mostly salads and alcoholic beverages, especially red wine and beer.