The Origins of Asado Style & Parrilla Grilling
When we think of Argentine cuisine, we think of beef. The Spanish brought cattle to Argentina in the 1500s, and beef has been a key part of the national cuisine ever since.
But just as important to this equation is the asado.
We’d call it “the Argentine version of the cookout,” but that only sort of does it justice.
It’s actually a practice that goes deep into the country’s history, men known as gauchos—legendary cattle wrangling figures – cooked their meals on makeshift grills which were the original parrilla grills.
Beef Ribs Recipe – Tira de Asado
Ribs are a staple of the barbecue menu, no matter the hemisphere in which you find yourself dining.
But the way we prepare ribs in the U.S. and the way they’re made in a country like Argentina are two very different things.
When we make ribs here in America, we tend to cook them using a slow roast and a lot of basting.
Cook Like a Gaucho With These Argentine Style Grilling Tips
“Asado” is a term used in Argentina and other South American countries that means “barbecue,” but it doesn’t quite describe the way you do your standard outdoor grilling.
This is meat cooked over coals or wood embers, a system developed by Argentinian gauchos who needed to grill their food out on the grasslands.
It’s not a cooking method for everyone, but if you think you’re ready to tackle it, here are a few Argentine style grilling tips from Manuel Debandi, chef at the Terrazas de Los Andes winery
Love Guac? Cook It On Your Argentine Grill!
Have you ever said, “Please add the guacamole. Yes I know it will cost extra.” Well if you’re willing to pay more for a guacamole topping, or you like to order your guacamole done fresh and tableside at your favorite restaurant, then you’re probably going to want to try this next time you’ve got the Argentine grill fired up and you’re feeling adventurous. Grilled Guacamole.
Tips for Grilling with a Pink Himalayan Salt Block
It’s been called “the purest salt found on earth.”
Pink Himalayan salt is mined from sea salt deposits from deep below the Himalayan Mountains in Pakistan. These deposits were formed while the dinosaurs were still alive, and rested far enough below ground that they were safe from pollutants and impurities.
So what does all that mean for grilling? It means that a Pink Himalayan salt block will give you a unique cooking experience.
When brought up to temperature on your stove or parrilla style grill, the salt blocks function like cast iron skillet. They can withstand incredible heat for dozens of cooks, and will give your food a naturally salty flavor. Here are a few tips for using your Pink Himalayan salt block.
Chimichurri Cheesesteak
Most native Philadelphians will tell you, “Don’t mess with the Philly Cheesesteak!” I mean really, how can you possibly improve on melted cheese and fried onions smothered over thinly sliced ribeye steak? Well people always try, it’s just our nature. Pizza sauce, ketchup, mushrooms, peppers, lettuce, mayo, it’s all been thrown at Philly’s beloved sandwich.
Since others have already taken the bold step to take the cheesesteak to new heights, we proudly offer our own version of this Philadelphia staple, of course with an Argentine flair.