Few culinary experiences are as iconic and deeply rooted in national identity as Asado is in Argentina. More than just a barbecue, Asado is a time-honored ritual—a social gathering centered around the art of grilling meat over an open flame. With its smoky aromas, sizzling cuts of beef, and slow-paced cooking method, Asado is as much about community as it is about flavor.
At the heart of an Asado lies a variety of meats: short ribs (asado de tira), chorizo, morcilla (blood sausage), and sometimes even sweetbreads or provoleta cheese—all carefully cooked on a traditional parrilla (grill) or over a wood fire. The focus is on simplicity and quality. Salt, fire, and patience are the only essentials to bring out the natural richness of Argentina’s world-renowned beef.
In this guide, you’ll learn how to prepare a traditional Argentine Asado at home—from selecting the right cuts to timing the grill and serving it like a local. Whether you’re hosting a weekend cookout or looking to explore one of South America’s most flavorful traditions, Asado is a meal that turns into a memory.
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Best Time to Eat & What to Pair It With
Asado is best enjoyed during weekend lunches or early evening dinners, particularly when you have several hours to relax and share good food and conversation. In Argentina, it’s a slow, social affair, often starting around midday and stretching into the late afternoon, making it perfect for outdoor gatherings, holidays, or family reunions.
To fully embrace the experience, pair your Asado with crusty bread, chimichurri sauce, grilled vegetables, and a fresh green salad. For drinks, Malbec is the traditional wine of choice—its boldness complements the richness of the meat. You can also serve fernet and cola, a uniquely Argentine cocktail, or a cold beer to keep things casual.
Asado isn’t just about grilling—it’s about connection. Recreating this Argentine tradition at home gives you more than just a delicious meal; it offers a taste of the culture, pride, and passion that make Argentine barbecue a world-class experience.
At first glance, Asado and American BBQ might seem like close cousins—both revolve around meat, smoke, and fire. But in Argentina, Asado isn’t just cooking; it’s ritual. This is where the controversy begins. Many Argentinians claim that American BBQ, with its sweet rubs, complex sauces, and heavily seasoned meats, masks the true flavor of the meat. In contrast, Asado relies on simplicity: just salt, patience, and fire. To traditionalists, drowning meat in sauce is culinary blasphemy. It raises eyebrows when Americans call their BBQ more “flavorful,” as Argentines argue that real skill lies in letting the meat speak for itself.
There’s also a fierce debate about the role of time. In Argentina, Asado is a slow, all-day affair. It’s not just about food—it’s about social connection, storytelling, and shared experience. Many Argentines are critical of what they view as the rushed, efficiency-driven culture of American BBQ competitions or backyard cookouts, where meat is done in hours, not half a day. For them, American BBQ culture prioritizes outcome; Asado prioritizes the process. That philosophical difference ruffles feathers on both sides of the grill.
Finally, the meat itself stokes passionate argument. Argentina’s grass-fed beef is leaner and considered more “natural,” while the U.S. favors corn-fed, marbled cuts that some Argentines view as overly fatty or artificially enhanced. Critics from each side argue theirs is superior, leading to a deeper cultural tension about quality versus abundance, tradition versus innovation. In many ways, the debate over Asado and BBQ is not just about cooking styles—it’s a clash of culinary values, national pride, and what it truly means to honor the meat.
How to Make Asado Argentine Barbecue
Asado Argentine Barbecue Recipe Ingredients
Meat Selection:
1 kg (2.2 lbs) beef ribs (asado de tira)
1 kg (2.2 lbs) short ribs (costillas)
1 kg (2.2 lbs) flank steak (vacio)
1 kg (2.2 lbs) chorizo sausages
1 kg (2.2 lbs) morcilla (blood sausage)
1 provoleta (provolone cheese for grilling)
For Chimichurri Sauce:
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
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Step By Step How to Make Asado Argentine Barbecue
Prepare the Chimichurri Sauce
In a bowl, combine parsley, garlic, red wine vinegar, oregano, and red pepper flakes. Gradually whisk in olive oil until well mixed.
Season with salt and pepper to taste. Let the chimichurri sauce sit at room temperature for at least an hour to allow the flavors to meld.
Prepare the Grill
Use a traditional Argentine parilla (grill) or a standard charcoal grill. Light the charcoal or wood and let it burn until it is covered with white ash, which indicates a medium heat.
Grill the Meats
Season the beef ribs, short ribs, and flank steak generously with salt. Place the beef ribs and short ribs on the grill first, as they take longer to cook. Grill over indirect heat for about 1.5 to 2 hours, turning occasionally.
Add the chorizo and morcilla to the grill about 30 minutes before the beef ribs and short ribs are done. Grill the sausages until cooked through, turning occasionally. Grill the flank steak (vacio) over direct heat for about 10-15 minutes on each side for medium-rare.
Grill the Provoleta
Place the provolone cheese on a piece of foil or in a small cast-iron skillet. Grill until the cheese is melted and bubbly, and the edges are slightly crispy.
Serve
Arrange the grilled meats and provoleta on a large serving platter. Serve with chimichurri sauce on the side.
Tips To Make Asado Argentine Barbecue
The key to a great asado is slow cooking over medium heat. This ensures that the meat is tender and juicy. Let the meats rest for a few minutes after grilling to allow the juices to redistribute.
If possible, use hardwood like oak or quebracho for a more authentic flavor. Traditional sides for asado include grilled vegetables, salads, and crusty bread. Pair your asado with a robust Argentine Malbec or another red wine.
How Many Calories Have Asado Argentine Barbecue
Beef Ribs (200g): Approximately 500 calories
Short Ribs (200g): Approximately 500 calories
Flank Steak (200g): Approximately 400 calories
Chorizo Sausage (1 link, 100g): Approximately 250 calories
Morcilla (1 link, 100g): Approximately 300 calories
Provoleta (100g): Approximately 350 calories
Chimichurri Sauce (2 tablespoons): Approximately 100 calories
Total Calories per Serving: Approximately 1800-2200 calories, depending on portion sizes and specific cuts of meat.
Origin and History
The Argentine asado is more than just a method of cooking—it is a cultural ritual deeply embedded in the nation’s identity. Unlike American barbecue, which often emphasizes smoky flavors and sweet sauces, asado is about purity: the flavor of meat, fire, and tradition. Its roots trace back to the gauchos, Argentina’s cowboys, who cooked beef over open flames while working on the pampas.
Over time, the practice evolved into a social event. Families and friends gather around the parrilla (grill) or an open fire pit, where the asador—the grill master—carefully tends to the meat. The process is slow, deliberate, and communal, with the fire often lit hours before guests arrive.
Today, asado is considered a national symbol. It’s not just about eating—it’s about connection, patience, and pride in tradition. Every region has its nuances, but the essence of asado remains the same: letting the quality of the meat and the mastery of the fire do the talking.
How Long It Takes to Prepare
An authentic asado isn’t a meal you rush. Preparing the fire alone can take 45 minutes to an hour, as hardwood or charcoal needs to burn down to embers that deliver consistent heat. Unlike gas grills in the U.S., this process ensures the meat absorbs the natural aroma of the wood.
Once the fire is ready, the cooking itself is slow and steady. Thick cuts like ribs or whole sausages may take two to three hours to cook perfectly. The goal is tenderness and depth of flavor, achieved by keeping the meat at a steady distance from the embers rather than blasting it with direct flames.
In total, a full asado experience can last half a day from start to finish. But in Argentina, this time isn’t seen as an inconvenience—it’s part of the experience, giving people time to talk, drink, and enjoy the anticipation before the meal.
Serving Suggestions
A proper asado doesn’t stand alone. It’s often paired with chimichurri, the tangy herb sauce that cuts through the richness of the beef. Fresh salads, roasted vegetables, and crusty bread usually complete the table, balancing the smoky flavors with freshness.
Drinks also play a key role. Argentines often serve Malbec, the country’s signature red wine, alongside asado. Beer and even Fernet with cola (a local favorite) are also popular pairings depending on the crowd.
Finally, asado is always best enjoyed with company. Whether it’s family, neighbors, or friends, the ritual is about bringing people together as much as it is about the food itself. Serving asado for a group creates not just a meal, but an atmosphere of celebration.
Final Thoughts
The Argentine asado is a culinary tradition that rivals—and often surpasses—American barbecue in its depth and cultural importance. While Americans focus on rubs, sauces, and smoke, Argentines highlight simplicity, allowing fire, meat, and patience to create unmatched flavor.
This difference highlights an important lesson: great food doesn’t need to be complicated. Sometimes, the purest flavors come from respecting time and tradition rather than rushing to modern shortcuts.
For anyone looking to truly master barbecue, learning the art of asado is transformative. It’s not just about cooking meat—it’s about embracing community, slowing down, and honoring a ritual that turns a simple meal into an unforgettable experience.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.