ENTERTAINING
THE ART OF ASADO By Joanne Sasvari
More than just a way to cook meat, the Latin American barbecue is a social gathering you can replicate at home
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f it’s a sunny afternoon in Argentina, chances are that someone will invite you to an asado. Don’t hesitate for even a minute — just grab a bottle of Malbec and go. The asado is not just a carnivore’s delight. It is one of the easiest, tastiest, most joyful ways to socialize. As with barbecue, the word “asado” refers at once to the food, the way it’s cooked and the social event at which it is enjoyed. The tradition evolved from the mid-18th to the late 19th century when large herds of cattle roamed the pampas, and cowboys known as gauchos herded them on horseback. Beef became a staple of the gaucho diet, typically roasted on metal grates over slow-burning wood fires that infused the meat with flavour. Today, the Argentinian asado is a more genteel, suburban sort of experience. It can be a business lunch, a community festival or a leisurely afternoon with family or friends. The tradition’s popularity goes beyond Argentina’s borders — variations of the asado are enjoyed across Latin America, though it’s called “churrasco” in Brazil and “parrillada” in Mexico and Peru. An asado is also an excellent way to entertain here at home in preparation for your future trip.
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MALBEC VINEYARDS NOT FAR FROM THE ANDES MOUNTAINS
