Asado

The asado, or barbecue, is a proud Argentinian tradition, and the way many friends and family spend their weekends. We were very lucky to go to a friends farm in Mar del Plata for this amazing spread. The asado is grilled for a good while over hot coals, in this instance the fire was next to the grill and the coals tea ferret across) and results in tender and juicy meat.
The meal begins with 'picadas' a selection of meat, cheese, salami, nuts and bread.
Next comes - chorizos (sausages), chinchunlines (intestines), kidneys and morcilla (black pudding). This first course was greatly anticipated, and we were closely observed as we tried everything. The sausages were served in a little piece of fresh baguette (chori pan) the chinchunlines are generally cooked to crispy, but mine was a little chewy and just a bit too strange for me. The kidneys were quite tender and tasty however, but pushing my food boundaries a little. This part of the meal can often include other treats, such as glands, if they are available.
Then came the 'asado' itself. Beautifully cooked, we were treated to some amazing beef, and pork cooked with lemon. Amazing. And if all this wasn't enough, there were also side dishes of
And if all tha wasn't enough, there was potato and sweet potato cooked on the grill, salad, bread, and capsicums cooked with an egg inside. All this, accompanied by some great Argentinian red wine made for an truly enjoyable Saturday afternoon in the country.