Argentine cuisine

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asado [ah-sah’-do]" The most traditional way to eat meat in Argentina is the asado, where meats of all kinds are cooked on the parrilla (grill) over an open flame. " " The cook prepares various cuts of meat, and no part of the animal goes to waste. While beef is often the main event, lamb, goat and chicken are also included. " "
ASADO BASICS: • bife de chorizo = sirloin (the most standard cut of beef) • lomo = tenderloin • ojo de bife = ribeye! • chorizo = pork sausage • morcilla= blood sausage • mollejas = sweetbread • chinchulines = chitterlings Don’t look for the A.1.: Cooks are so proud of their grassfed beef they only season the meat with a sprinkling of salt. Chimichurri, a mixture of olive oil and spices, may be the only sauce on the table. !
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Argentine cuisine

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