Asado amigos

Location location: Buenos Aires, Argentina

asado amigos01

Argentine asado has stolen my heart.  Literally.  I have been eating so much barbecue grilled meat here that I may suffer a heart attack some time soon.  But that’s okay – if it happens it will have totally been worth it 😉

Last Wednesday, everybody had the day off to commemorate the Falklands War (or to be politically correct here in Argentina, the Malvinas War).  For the holiday, Nerina invited us to a proper asado at her home.  She is one of Danny’s work colleagues and a born and bred Porteña – so we were very excited to join in for this truly local experience.

We travelled out west, deep into the suburbs of Buenos Aires.  On our way, the wonderful smells of barbecue smoke and beef wafted out from the backyards to the streets.  It seemed like everybody was having asado that day.

When we arrived, the asado was well under way.

asado amigos02

Usually it’s the men who are responsible for cooking the meat.

But today, Yamila was our head chef.

… because the men were far too busy drinking and enjoying themselves.

argentina, asado, parilla, beef cuts

argentina, asado, parilla, beef cuts

Ever the feminist, Yamila was not impressed.

argentina, asado, parilla, beef cuts

But don’t worry.  We sorted her and Nerina out with a Spritz for each of them.

argentina, asado, parilla, beef cuts

On one side of the parilla (grill) is where the coal is prepared.  You can cook baked potatoes in there too.

asado amigos03

And on the other side is the grill where the carnivorous goods belong.

asado amigos04

Argentines eat every cut of the cow.

They even eat the thymus gland, a body part that I never even knew existed previously.  The meat is called mollejas in Spanish – which sounds a little more appealing to the appetite than ‘thymus gland’ in English.

You barbecue the mollejas, then slice it up and re-grill the slices as the lovely Nerina demonstrates for us.

asado amigos05

asado amigos06

asado amigos07

It’s not all meat, you know.

We added grilled cheese too.

asado amigos08

Sweet baby chees-us.  What a feast.

When the meat is ready, it gets served out on a special serving tray with coal inside to keep it smoking hot from parilla to plate.

argentina, asado, parilla

argentina, asado, parilla, beef cuts

argentina, asado, parilla, beef cuts

argentina, asado, parilla, beef cuts

asado amigos17

We munched our way through all of the different cuts: blood sausages, asado ribs, lomo, vacio, ox tail … it went on all afternoon.

With plenty of second servings of course.

argentina, asado, parilla, beef cuts

And if we didn’t pass out from the protein overload yet, cake was served up for dessert.

asado, buenos aires, argentina

But wait … there’s more.

Drinks to while away the afternoon.

Wine, tequila, and an Argentine specialty – Fernet with Coke.

argentina, asado, parilla, beef cuts

And that, is how you do a real asado.

5 thoughts on “Asado amigos

  1. Hi Sonia, we are just enjoying lunch with new friends and everybody brought a kind of drink from their culture to share :)

  2. “Sweet baby chees-us” – that made me smile. And wow did your shots of the food make me drool. It transported me back to the smells and tastes of our travels around Mendoza and Cafayate – asado, malbec, empanadas, torrentes, repeat. Very jealous, Olivia Oyster! Michelle x PS Never heard of or tried Fernet. Does it tase like Jägermeister?

  3. Thanks Michelle :) We are off to Mendoza next weekend actually! Yes Fernet tastes like Jäger but more bitter… reminds me of kids’ medicine actually :p

  4. Pingback: Oh Paris! | Olivia Oyster Travel Blog

Comments are closed.