Asado: Bariloche Meat & Wine

You'll experience the entire process, from start to finish, of preparing an asado and bringing it to our plate. We'll show you how to prepare an authentic Argentine asado, just like at home.
Ways to light the fire and create the coals.
Setting up the grill and bringing it to temperature.
Selection of meats and seasoning.
Monitoring cooking and browning.
Wine tasting and pairing.
Informative and descriptive talks.
Ways to present it at the table and how to pair it.

Eating asado is an Argentine culinary tradition that involves a specific sequence of cuts and a way of serving the meat to maximize flavor and the social experience. Tradition dictates starting with the less prized parts of the animal, such as blood sausages, chinchulines (small intestines), and chorizos (pork sausages), then moving on to the thicker cuts, and finally to the more tender pieces like steaks and fillets.

There are eight main ways to prepare and serve asado, depending on the cuts and the tools available:

Quick grilling: Ideal for thin cuts such as short ribs, steaks, chinchulines (small ribs), and sweetbreads, using high heat and minimal charring.
Slow-grilled: Designed for large cuts such as flank steak, rump tail, chuck steak, and kid goat, this method requires low heat and a long cooking time.
Over an open flame: An outdoor method using a wooden cross, where the ribs are roasted for hours against the wind.
In a Chilean oven: This method uses a preheated earthen oven to roast whole animals or large cuts, such as suckling pig and lamb.
Over embers: An emergency technique in which the meat is wrapped in paper and cooked over the remaining embers of a fire.
Over two heat sources: Slow cooking with heat from above (griddle) and below (charcoal), ideal for large animals weighing over eight kilograms.
A la vara: The meat is skewered on a green stick and roasted over embers in the countryside.
Grilled: For small cuts and offal, cooked on a hot surface without coals.

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