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The tradition of the asado dates back centuries, to the time when the Spanish colonists brought cattle to Argentina. The gauchos, or Argentine cowboys, quickly adopted the practice of cooking meat over an open flame, giving birth to the asado as we know it today. This culinary heritage is deeply ingrained in the Argentine identity, and every region boasts its own variations and specialties.

The asado is not just a meal; it's a social event, a time-honored ritual. Friends and family gather around the grill, known as the "parrilla," and share stories, laughter, and, of course, the tantalizing aroma of grilling meat. The person responsible for cooking the meat, known as the "asador," takes on a revered role, overseeing the entire process with skill and precision.

While beef is the star of the show, an authentic Argentine asado also features a variety of cuts. From succulent ribs and flavorful sausages to tender flank steak and melt-in-your-mouth short ribs, the selection is diverse and always generous. Each cut is meticulously seasoned with nothing more than salt, allowing the natural flavors of the meat to shine.

One of the secrets to a perfect asado is timing. Every cut of meat has its own ideal cooking time, and the asador must have an innate sense of when to flip, rotate, or move each piece. The result is a symphony of flavors and textures, from crispy edges to succulent, juicy centers.

Once the meat reaches its peak perfection, it's time to feast. In Argentina, asado is often served with chimichurri, a zesty sauce made from parsley, garlic, vinegar, and spices. Accompaniments might include different kind of salads, bread, and of course, a glass of Malbec, Argentina's signature red wine.  

The Argentine asado is more than just a meal; it's a celebration of tradition, community, and the natural bounty of this remarkable country.   

At Tipiliuke Lodge, we make sure all our guest experience this unique experience!

Are you ready for it?