Asado

An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla.

Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador[2] or parrillero.

Usually the asador begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins.

[3] In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbreads), and other organs, often accompanied by provoleta,[4] would be served first while the cuts that require longer preparations are still on the grill.

An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt.

Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.

Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, black pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.

In Chile, the normal version cordero al palo (whole roast lamb) is usually accompanied with pebre, a fresh dip-style salad made from diced tomatoes, coriander, garlic, and hot peppers.

[9] In Mexico, there is similar tradition of as parrilladas or carne asadas, which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (chorizo, longaniza, and moronga being especially popular).

These ovens are a common view in Argentine and Paraguayan estancias; their primary function is to bake bread, chipa guasu and sopa paraguaya, but they are well suited for roasting meat.

The equivalent of Latin American asado barbecues in Philippine cuisine would be the various inihaw dishes (also known as sinugba or inasal).