Top Results for Asado

Ojo de Bife is the Argentine term for a ribeye steak, cut from the rib primal section of the cow. It is characterized by a high degree of intramuscular fat marbling, which renders during the cooking process to maintain moisture. In Argentine cuisine, the cut is a staple of the asado, a traditional b...

Entraña is a thin, long cut of beef skirt steak that plays an essential role in Argentine asado (barbecue) traditions. The cut is known for its robust flavor profile and requires only brief cooking over high heat, typically 5-7 minutes per side. While historically less valued than other cuts in Arge...

Vacío is a boneless cut of beef from the flank or abdominal region of the cow, widely consumed in Argentine and Uruguayan cuisine as a centerpiece of the traditional asado. The cut is characterized by a layer of fat on one side that renders and crisps during cooking, while the meat itself is lean an...

In Argentine cuisine, mollejas refer to beef sweetbreads, specifically the thymus gland, though the pancreas is also occasionally used. They are a traditional component of an asado, where they are slow-roasted over charcoal on a parilla grill to render the heavy fat. This extended cooking process yi...

Chorizo Criollo is a coarse, fresh pork sausage that serves as a foundational component of the traditional Argentine asado. Unlike dry-cured Spanish chorizo, this Argentine variety is uncured and typically seasoned with a simple blend of salt, garlic, paprika, and regional herbs. It is designed to b...

The Mercado del Puerto is a historic market building located in the Ciudad Vieja (Old City) district of Montevideo, Uruguay. Completed in 1868, the structure features a prefabricated cast iron frame manufactured in Liverpool, England, and was originally designed to serve as a wholesale fruit and veg...

Matambre is a traditional Argentine dish consisting of a thin cut of beef flank steak that is stuffed, rolled, and tied securely with string. The filling typically combines hard-boiled eggs, carrots, spinach, garlic, and various herbs, creating a colorful spiral when the meat is sliced. The roll is...

Argentine cuisine combines Indigenous and regional South American ingredients with strong Spanish and Italian influences created through settlement and immigration. Beef is prominent, especially in asado, a social meal built around meats cooked over a grill or open fire, while empanadas vary in fill...

Chinchulines are beef small intestines prepared as a traditional offal dish in Argentine cuisine, typically braided and grilled over charcoal or wood coals as part of an asado. They are known for producing a crisp exterior when properly cooked, while the interior remains chewy and resilient with a d...