We love a good barbeque. We've hosted many a cook up that have left people asleep on our couches and floors with full stomachs. When we were planning our trip many friends mentioned that Argentina was famous for barbeques, so we were determined to try and learn their secrets.
The Argentine's call their BBQs 'asados', but you will also hear 'parilla', which refers to cooking on a grill. They cook their food over hot coals or embers, which are topped up from a nearby fire. The BBQs are typically cooked in the open, although you may also see pizza ovens used as well.
They also have slightly different cuts of meat to what we are used to in NZ and Australia, plus there's the blood sausage (morcilla) and the chorizo. All this this is drizzled in generous amounts of chimichurri, the national sauce (its awesome).
If that gets the taste buds going, the Patagonian style of barbequing lamb, beef and goat takes things to a whole new level. As per the pic below, the animal is butterflied on a vertical rack and slow cooked over a fire. The meat is basted in salt or salt water and rotated to make sure it is cooked on both sides. Mark reckons it is the best meat he has ever tasted (its emotional).
The meat on offer does change based on where you are. As a friend told us, you can get cow (vaca) everywhere, but down south lamb (cordero) is very popular. Goat (chivo) replaces lamb in the Mendoza region and suckling pig (cerdo) can be found in some parts.
The parilla is a feature of everyday life in Argentina. The grill is included on family trips and the smell of food cooking wafts across many a park. We love it and have been lucky to have local friends show us how it is done…
To be continued.