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Argentinean Asado Experience

An asado is much more than a barbecue—it’s Argentina’s most cherished social ritual. Meats are grilled slowly over wood and charcoal, and each cut is served in stages, fresh off the fire. It’s a leisurely, joyful gathering filled with good food, wine, and conversation. Don’t expect to eat in 30 minutes – this is a celebration that unfolds over hours. So, relax, savor, and enjoy the rhythm of the grill.

🔥 Choose Your Asado Adventure

Whether you’re craving a rustic grill under the stars or a full-blown feast worthy of the Pampas, we’ve got the perfect asado experience for you:

🧉 El Tradicional – A True Taste of Tradition – (Minimum 20 guests)
Perfect for cozy gatherings or first-time asadores. Includes:
• 🧀 1 Starter
• 🥗 1 Side Dish
• 🥩 3 Meat Cuts (Suggestion – some favorites are picanha, matambrito de cerdo, vacio)
• 🍮 1 Dessert

🍷 La Fiesta Criolla – A Full-On Argentine Celebration – (Minimum 20 guests)
Ideal for family-style feasting and long, lazy afternoons. Includes:
• 🧀 2 Starters
• 🥗 2 Side Dishes
• 🥩 4 Meat Cuts (Suggestion – same as El Tradicional plus bondiola)
• 🍰 1 Dessert

🥂 El Gran Asado – The Ultimate Parrilla Indulgence – (Minimum 50 guests)
A gourmet grill experience for true food lovers and special occasions. Includes:
• 🧀 3 Starters (picada criolla, provoleta, empanadas)
• 🥗 3 Side Dishes (tortilla de papas or ensalada rusa, ensalada criolla, verduras asadas mixtas)
• 🥩 6 Meat Cuts (Suggestion – same as La Fiesta Criolla plus costillas and lomo)
• 🍫 2 Desserts

Starters

Provoleta (Crispy Grilled Provolone Cheese)

A classic! This is a thick slice of provolone cheese grilled until melted and golden, topped with oregano, chili flakes, and a drizzle of olive oil. Served with crusty bread.

Beef Empanadas

These baked pastries are filled with seasoned beef, onions, peppers, olives, and garlic. A must-have at any Argentine gathering.

Picada Criolla

A charcuterie-style platter with cured meats (salame, jamón crudo), cheeses, olives, pickled vegetables, and slices of fresh bread. Perfect for grazing while the fire gets going.

Chorizo al Pan (Choripán)

Mini versions of the iconic choripán—grilled chorizo sausage in crusty bread, topped with chimichurri or salsa criolla. Serve as sliders for a starter twist.

Morcilla (Argentine Blood Sausage)

Grilled morcilla is a beloved starter at any traditional asado. It’s rich, savory, and often served sliced with a squeeze of lemon or a spoonful of chimichurri.

Sides

Tortilla de Papas

A thick, golden omelet made with sliced potatoes, onions (optional), and eggs, cooked slowly until tender inside and slightly crispy outside. It’s typically served at room temperature, cut into wedges, and pairs beautifully with meats, salads, or even bread.

Papas a la Provenzal

Crispy potatoes tossed with garlic and parsley. These are often roasted or pan-fried and served hot alongside the meats.

Ensalada Rusa

A creamy potato salad with carrots, peas, and mayonnaise. It’s a traditional cold side dish that pairs well with grilled meats and is often served early in the meal.

Ensalada Criolla

A fresh salad made with tomatoes, onions, and bell peppers, dressed with olive oil, vinegar, and salt. It’s light, tangy, and balances the richness of grilled meats.

Verduras Asadas Mixtas (Mixed Grilled Vegetables)

A vibrant medley of seasonal vegetables kissed by fire and smoke. Think juicy bell peppers, tender zucchini, earthy mushrooms, and caramelized onions—all grilled to perfection over hot embers. Drizzled with olive oil, sprinkled with sea salt, and finished with a splash of chimichurri, this colorful side brings smoky depth and rustic charm to your asado table. It’s the perfect balance to the boldness of the meats—and a guaranteed crowd-pleaser for carnivores and veggie lovers alike.

Meats

Chorizo (Pork Sausage)

No asado is complete without chorizo. Juicy, garlicky, and slightly spicy, it’s often served in a crusty roll as choripán—the ultimate Argentine street food.

Morcilla (Blood Sausage)

Rich, earthy, and spiced with nutmeg and cloves, morcilla is grilled until crispy on the outside and creamy inside. A bold bite that adds depth to the asado spread.

Mollejas (Sweetbreads)

A true delicacy for the grill connoisseur. Mollejas—typically from the thymus or pancreas—are tender, rich, and buttery with a crispy exterior when grilled just right. Marinated in lemon juice and grilled until golden, they’re served sliced with a squeeze of lemon or a spoonful of chimichurri. Crunchy on the outside, melt-in-your-mouth inside—pure asado luxury.

Chinchulines (Beef Intestines)

Crispy, chewy, and full of umami, these are a delicacy for the adventurous. Grilled until golden and served with lemon or chimichurri—they’re crunchy, salty, and addictive.

Picanha (Tapa de Cuadril)

A Brazilian favorite that’s earned its place on Argentine grills. This triangular rump cap has a thick fat layer that crisps beautifully over the fire, locking in juicy, beefy flavor. Slice it thick, grill it rare to medium, and serve with chimichurri for a show-stopping bite.

Vacio (Flank Steak)

Lean, flavorful, and with a satisfying chew, vacio is the soul of the asado. It soaks up the smoke and sizzles with every flip—best served medium and sliced against the grain.

Lomo (Beef Tenderloin)

The most tender cut of all. Lomo is buttery-soft, lean, and elegant—perfect for those who love a refined steak experience. Best grilled rare to medium-rare and served with a touch of salt or a spoonful of chimichurri. It’s the filet mignon of the pampas.

Tira de Asado (Short Ribs)

The undisputed king of the parrilla. Cross-cut beef ribs grilled slowly over wood or charcoal until the fat crisps, and the meat is smoky, juicy, and fall-off-the-bone tender. A must-have.

Matambre (Beef Flank Steak)

Thin and wide, this cut is often grilled flat or stuffed and rolled (matambre a la pizza or matambre arrollado). Crispy on the outside, juicy inside—pure Argentine comfort.

Entraña (Skirt Steak)

The rockstar of flavor. This thin, marbled cut is intensely beefy and best grilled hot and fast. Slice it thin, sprinkle with sea salt, and serve with chimichurri—chef’s kiss!

Bife de Chorizo (Sirloin Strip Steak)

Thick, juicy, and luxurious. This is Argentina’s answer to the New York strip—tender with a fat cap that crisps beautifully on the grill. A steakhouse favorite.

Costillas (Beef Ribs)

Thicker than tira de asado, these ribs are grilled low and slow until the meat is smoky and tender. A primal, finger-licking favorite.

Bondiola (Pork Shoulder/Neck)

Juicy, marbled, and full of flavor, bondiola is the pork star of the Argentine grill. Grilled whole or in thick steaks, it develops a crispy crust while staying melt-in-your-mouth tender inside. Often marinated in chimichurri or citrus for an extra zing—this cut is pure indulgence.

Matambrito de Cerdo (Pork Flank)

Thin, flavorful, and irresistibly crispy. Matambrito de cerdo is often marinated in lemon, garlic, and herbs, then laid flat on the grill until golden and crackly at the edges, packed with flavor, and always a crowd favorite.

Pollo a la Parrilla (Grilled Chicken)

Marinated in lemon, garlic, and herbs, then grilled low and slow until golden and juicy. This is the go-to for guests who want something lighter—but still packed with flavor and fire.

Langostinos Argentinos con Chimichurri

Wild-caught Patagonian shrimp, grilled shell-on for maximum flavor. These sweet, meaty langostinos are brushed with olive oil and garlic, then finished with a bold chimichurri drizzle. A smoky, ocean-kissed surprise that adds elegance to your asado.

Argentinean Classic Desserts

Panqueques con Dulce de Leche

Thin crepes rolled or folded and filled with warm dulce de leche.

Chocotorta

No-bake, no-fuss, all flavor. Layers of chocolate cookies soaked in coffee, stacked with a creamy mix of dulce de leche and cream cheese. Served chilled, it’s rich, cool, and incredibly addictive.

Flan con Dulce de Leche

A silky caramel custard served with a generous spoonful of dulce de leche—Argentina’s beloved milk caramel. Topped with whipped cream (crema), it’s a nostalgic favorite that never fails.

A Sweet Note from the Parrilla…

Whichever asado experience you choose—Basic, Full, or Deluxe—you’re in for a delicious journey through Argentina’s most beloved tradition.

But if you’re going big (and we hope you are!) with more meats, more starters, and more sides, just remember:

🔥 Good things take time.

In Argentina, an asado isn’t just a barbecue—it’s a social event, a slow-burning celebration of food, fire, and friendship. Unlike the typical American cookout where you might eat within 30 minutes, an asado argentino unfolds over several hours. It’s about savoring each moment as much as each bite.

We’ll be grilling with love, low and slow, just like it’s done in the Pampas. So bring your appetite, your patience, and your best stories—because this isn’t just a meal, it’s an experience.

✨ Relax, sip your wine, and enjoy the rhythm of the fire.

We’ll serve each cut as it reaches peak perfection. You just sit back and savor every smoky, juicy bite.