The asado, Argentina’s biggest culinary tradition, is in full swing given that it’s summertime here in Buenos Aires.
But I just can’t stuff my face with massive chunks of meat with the peaking heat and not feel like a giant slug.
It’s too much!
Your stomach will oh so appreciate this version while lounging in the pool afterwards.
It’s also cheaper. By a lot.
It started with a variety of fresh veggies charred on the grill and a chilled white bean & rosemary dip.
Other condiments included- basil & garlic chimichurri, grilled lemon, olive oil and fresh cracked pepper.
Then came the sea creatures.
Squid and Chilean salmon rosada were served kebab style with tomatoes & peppers that were grilled to perfection.
A bottle of Torrontés, Argentina’s main white grape, closed the deal just beautifully.
This is my type of asado- light, colorful, juicy.
Choripan was kind of missed.