As a kind of barbecue that is part of Argentine and Uruguayan culture, the Asado represents a deeply rooted tradition that takes place every Sunday and is the perfect excuse to meet family, friends and acquaintances, at home or in public places. The vinaigrette for a typical asado is the famous chimichurri, made of dried oregano, chopped parsley, onion and garlic, seasoned with salt, black pepper and paprika, bathed in olive oil. The work of the Asador is similar to that of a conductor responsible for the temperature, the quality of the embers, the taste of each cut and the purity of the meat. You must click on the link in the email to confirm your request. Everything must be perfectly grilled in bras made with Charcoal or Firewood of different species of wood. You may already have heard of the Argentine grill, but in this article I share the most important facts about this delicious culinary tradition. All the sizzling and preparation should be done under the direction of a person – usually a man – who takes care of the grill and deserves the name of the asador. Did you know that the land of mate, wine, tango and football is also home to one of the best oxen in the world? Argentines are very proud to have the highest quality meat and make the most of it. Another common venezo is salsa criolla, a tomato and onion sauce with vinegar.