(Photo by Ostrosky Photos)
Argentine beef is renowned world wide for its quality and flavor so it’s only logical that it be such a hit with visitors to the country. Parrillas however, offer much more than just beef, as a real asado also include offals (achuras) and delicacies such as Chorizo and Morcilla (find a full list of translated meat cuts here.). Below is a list of the 10 most common asado specials.
Provoleta– Served at the beginning of the asado whilst the rest sizzles, this is actually not meat but a tasty cheese. Never mind, it goes on the grill all the same and is topped with a bit of olive oil and oregano.
Chorizo– Many have written about the Argentine chorizo and the famous choripan, and for good reason. This tasty grilled sausage is a parrilla favorite and a must try for visitors. It’s close relative, the salchicha parrillera, is also well worth trying.
Morcilla– Better known in English as blood sausage or blood pudding, this soft and dark delicacy, may not be for the squeamish but it is a delicious complement to the perfect asado. Not to be missed.
Chinchulin– It’s name comes from the Quechua word chunchul, meaning, intestine, and that’s exactly what it is, but don’t crinkle your nose until you’ve squeezed some lemon juice on it and tried it. It has a unique flavor and texture and is the favorite “achura” of many.
Molleja– This truly delicious asado staple is not as easy to get right, in terms of preparation, as others, so try it at a reputed parrilla where they’re sure to follow all the necessary procedures for perfect texture and flavor. Squeeze a lemon and enjoy!
Riñon– Another favorite, but completely different in texture and flavor to chinchulines and mollejas is the kidney. They are especially tasty with a bit of provenzal sauce (parsley, garlic and oil) on top.
Tira de Asado: As it’s name suggests in Spanish (in English rack of ribs) this is a tasty asado classic. It is a good cut for those who enjoy their meat well done.
Vacio: or Flank steak is another very common asado cut. It is enjoyed both well done and medium rare, and is also commonly prepared in the oven with potatoes during the winter.
Entraña: Although traditionally this cut wasn’t as often included in asados as others, it has recently become very popular and for good reason. It is both low in fat and juicy at the same time, and is the perfect cut for those who like their meat medium rare or rare.
Bife: Steak, finally, the most well known cut. Sirloin steak (bife de chorizo) is the most common, and can be eaten well done, or rare. It can be ordered in two ways, either sliced in half and open, which is called mariposa (butterfly), or as it comes, in a slightly thicker version. Tenderloin (bife de lomo) is a delicacy and considered to be THE finest meat cut.