Asado appears as a signature dish in 1 Argentina cities. See each city's local variant and where to eat it.
Asado · Buenos Aires
Argentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla. Sliced thick, salted simply, served with chimichurri and Malbec.
Asado descends from the gaucho campfire of the 1800s Pampas, when cattle herders skewered whole animals on a metal cross over open coals. The urban parrilla restaurant arrived with the late 1800s European immigration boom; by the 1920s every Buenos Aires barrio had one. Today the parrilla is the country's defining national meal, eaten weekly across class lines, with Pablo Rivero's Don Julio in Palermo reaching #1 on Latin America's 50 Best in 2020 and again in 2024.
Where to eat in Buenos Aires:
- Don Julio
- La Cabrera
- La Carniceria
- El Mirasol de La Recova
- Cabana Las Lilas
- Fogon Asado