When I tried asado for the first time, it felt exciting. The smoky smell made me hungry before I even took a bite. The meat was juicy and flavorful, different from any American barbecue I had eaten before. Eating it with others made me feel welcome, like I was part of the family. But I discovered one food that I don’t enjoy, called morcilla. Its slimy, wet texture was very different from the sausage I am used to. Even though I won’t eat it again, I am glad I was brave enough to try it!
Asado is cooked on a big grill called a parrilla (pah-RREE-ya). First, the fire is started with wood or charcoal. The asador waits until the coals are hot and glowing red. Next, different meats, such as beef, sausages or chicken, are placed on the grill. The meat cooks slowly, which gives it a tender, smoky taste. People often enjoy asado with bread, salad or chimichurri sauce, which is made with parsley, garlic and oil.
Yes! Asado is closely connected to Argentina’s land and animals. Argentina is known for its wide grasslands called the pampas, where cows live and graze. Because of this, beef is fresh, common and very important in Argentine food. Wood and charcoal from the land are also used to make the fire. This shows how nature, or here, the grass for cows and the firewood for cooking, helps keep the tradition of asado alive.
