First off, Argentina is a beef eater's paradise. Beef isn't just what's for dinner. Beef is what's to eat. I think it would be safe to say that there are very, very few, if any, vegetarians in Argentina. Asados (i.e., barbecues) are practically a national pastime. I think we went to 4 or 5 in the 10 days we were there.
It's not at all uncommon for people to have a customized, brick barbecue in the backyard. No gas grills here - charcoal or wood only thankyouverymuch. I think the key to the Argentine asado is the quality of meat and the slow cooking time. While bread, salad, and some nice Argentine wine are served too, the main focus is the meat: short ribs, morcilla (blood sausage), chorizo (sausage), entraña (meat from the side of the cow). And sometimes they'll even throw in some other body parts like the kidney or intestines. I have to say I'm not totally sold on the kidney/intestine/morcilla varieties of meat. The rest of it is so very, very tasty.
Meat slow roasting
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| From Argentina Nov 2008 |
Almost time to eat
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| From Argentina Nov 2008 |
Asado at a restaurant (there are hot charcoal briquettes underneath)
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| From Argentina Nov 2008 |
And yet more beef... get the idea
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| From Argentina Nov 2008 |
Since I know I have more to say and more pictures I want to share about this topic, I think I'm going to adjourn this post and begin a new one.
Up Next: Food: The Rest
1 comment:
Looking at your blog again. I see I missed this post. Those are some big hunks of meat!
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