English-style dish “la carne asada beef” is called by its English name in Spanish, so that each dish has a distinctive name. The term carne asada is used in Mexico and Central America and refers to the style of grilled meat in those countries.
Carne asada can be served as a main dish, but it is also commonly chopped up and used as an ingredient in other dishes. In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. Archived from the original on December 24, 2013. Weekends have a carne asada smell to them”. For the braised dish, see Philippine asado. For the roasted fish dish, see Portuguese assado.
Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero. Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Usually the asador begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an asado in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals.
Cooking can be done al asador or a la parrilla. In the second case, a fire is made and after the charcoal has formed, a grill with the meat is placed over it. Asado de tira, flanken-cut short ribs. Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period.
Asado done on a grill using firewood. The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Food is often accompanied by salads, which in asado gatherings are traditionally made by women on site or brought to the asado from their homes while the men focus on the meats. A typical Argentinean asado assortment consisting of beef, pork, beef ribs, pork ribs, chitterlings, sweetbread, sausages, blood sausages, and chicken. The dish is typical of southern Chile and is served hot accompanied by salads. Line cooks grilling sausages, asado, and offal in a market near the port of Montevideo, Uruguay.