Travel tip:
Asados feature endless options, so keep it simple and order the parrillada – a mixed grill that includes chorizo, kidney, ribs, flank steak and more.
Argentines generally roast their meat well-done, so if you’d rather a juicier cut, ask for bien jugoso (rare), jugoso (medium) or apunto (medium-well).
“Steak is part of our idiosyncrasy, it’s so beautiful and very important,” says world-renowned Argentine chef and author Francis Mallmann. “No matter if we have a tenderloin or an incredible ribeye or just a little scrap of the edge of the leg, the idea is to be together and to talk about politics, about football, about happiness, about friendship.”
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