Looking for the full story? Read our complete guide to Asado for the history, culture, and cooking traditions behind it.
Asado Definition & Translation
Asado = Argentine BBQ, or more precisely, the Argentine tradition of grilling meat low and slow over live wood or charcoal fire. While the word is often translated simply as "barbecue" or "grilled meat," asado in Argentina refers to something bigger: a cooking method, a meal, and a social ritual all at once. An asado is as much about the gathering — family and friends around the fire for hours — as it is about the food on the parrilla (grill). Unlike a quick backyard cookout, asado is unhurried: the fire is built and tended for hours, and cuts are cooked slowly to render fat and develop flavor rather than seared fast over high heat.
What is the difference between asado and BBQ?
Asado is cooked low and slow over open wood or charcoal embers with minimal seasoning — just salt, with chimichurri added after cooking — and centers on a multi-hour family ritual. U.S. BBQ typically uses dry rubs or sauces, varies heavily by region (Texas brisket, Carolina pork, Kansas City ribs), and is tied more to smokehouse and competition culture than a single shared tradition.
What meats are used in asado?
Beef is the centerpiece — short ribs (asado de tira), flank steak (vacío), and skirt steak (entraña) are staples — alongside chorizo and morcilla sausages, sweetbreads, and regionally, lamb and pork.
How do you make asado at home?
- Build a wood or charcoal fire and let it burn down to hot coals.
- Set a grate about six inches above the coals.
- Season simply — just salt and pepper, no marinade.
- Add the meat, largest pieces first; turn each piece only once per side.
- Cook low and slow until done through.
- Rest briefly, then serve with chimichurri.
Are there regional variations of asado?
Yes — in and around Buenos Aires (Río de la Plata), asado favors beef cuts and quicker-cooking staples; in Argentina's interior provinces, lamb, goat, and whole-animal methods like asado a la cruz are more common.
Want more detail on the cuts, the cultural history, and how Argentine asado compares to American barbecue? Read our complete guide to Asado.
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