Gauchos are experts in making the asado, where a well-prepared BBQ requires several hours of work and slow cooking, using embers skilfully placed on the ground or the parrilla.
Once cooked, the most accepted way to taste the meat is to cut it while it is still on the grill, using the facón (gaucho knife), sliding a piece of meat delicately into a slice of bread. But of course, you can also enjoy it on a plate, using a knife and fork.
How to set up an “asado a la parrilla” or “a la cruz”? What are Argentina’s favorite cuts of meat? How can you achieve the perfect preparation for each cut? What are the local sauces and techniques used to obtain tasty and tender meat?
Our outstanding asador chef, as passionate as he is fascinating, will tell you the history and origins of the asado, and above all, he will reveal all of the secrets to a successful traditional Argentine barbecue, right up to the final tasting!
It's your turn!
Throughout the 4 hours that this workshop lasts, it is up to you to put into practice the indications of the “asador chef”: the preparation of the fire, the placement of the embers, the cutting and arrangement of the meat and vegetables,and how to maintain the perfect heat throughout the BBQ…
Undoubtedly, the final tasting will be a great moment of apotheosis, where happiness and delicious flavors will co-exist!
- - Small groups of 2 to 8 people maximum
- - Workshop dictated in Spanish with the possibility of booking a bilingual Spanish-English translator
- - Included: pieces of excellent quality beef, equipment for grilling, drinks (water, wine, beer)
- - Price: From USD 60 per person
- - Free for children under 12 and 50% discount for young people under 18
- - Duration: 4 hours
- - Times and date: to be defined at the time of booking
- - Location: San Antonio de Areco