South American Asado

While in Santiago, Chile and Mendoza, Argentina we’ve had the carnivorous pleasure of sampling South American Asado.  According to Wikipedia, Asado is “a term used both for a range of barbecue techniques and the social event of having or attending a barbecue.”

Our first experience of Asado was outside Santiago, Chile at La Vaquita Echa.  At this point, we weren’t quite sure what we were getting into, so Tocqueville and I decided to split the Asado.  Boy were we surprised by the amount of meat that was included!  It was more than enough to serve at least six people.  Various cuts of beef, chicken, and sausages were served table side on a custom “hot box” that kept the meat warm.

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Our second Asado experience was at Posada Cavieres, where our host prepared the Asado on his outdoor grill.

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With a great showing of intestinal fortitude, we managed to find ourselves eating Asado for the third day in a row at Posada del Manzo, a roadside restaurant near Historico Manzana.  Here, one of the meats we sampled was chivito, or baby goat.  This was surprisingly one of our favorite cuts!

This restaurant reminded me more of the Brazilian churrasco because they had a loaded salad bar and brought the meats to the table in courses.

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Asado is an experience not be missed while in South America.