Asado
An asado ( Spanish for 'grilled'), also called parrillada , is a grill meal or a grilled dish.
In the regional kitchens of southern South America , especially in the Argentine and Uruguayan , but also the Paraguayan , Chilean and Bolivian , an asado is practiced as a festival meal . In the rest of the Spanish-speaking area, however, the term is used for any grilled dish.
Asado as a feast
Asado describes a feast in southern South America in which various types of meat and offal, mostly from beef , in some regions also from sheep , goat , pork , llama and poultry, are cooked horizontally on a charcoal or wood grill. A particularly traditional form is the asado con cuero ('grilled meat with skin'). Large pieces of meat, on which the animal's skin is still present, are placed vertically or slightly inclined on skewers around a fire and cooked over flame and embers.
Asados have a high social status as festive, but not too formal meals. Traditionally, it is prepared at the weekend either by family or friends. There is usually a classic, conservative division of roles : while the men cut and grill the meat, the women prepare salads .
ingredients
Using the example of a typical Argentine asado, a selection of the ingredients:
- Various cuts of meat, e.g. B. 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 (strongly seasoned pork and beef sausages), Morcilla ( blood sausage )
- Provoleta : sliced provolone ( hard cheese )
The asado is usually accompanied by salads and alcoholic beverages, especially red wine and beer .
Web links
- Every beast on the grill - description by the Argentinian asado , Christoph Kuhn, in: Wochenzeitung.ch