Asado
The Argentine and Uruguayan barbecue, a long Sunday gathering around the grill.
Also: parrilla
An asado is a gathering centred on grilling meat, usually beef ribs, sausages, sweetbreads and blood sausage, over wood coals on an iron grill, the parrilla. The asador, who tends the fire, is a respected figure, and the cooking can last several hours, with family and friends drinking wine and eating bread and salad. In Argentina and Uruguay, the Sunday asado is a weekly institution, and an invitation is a sign of friendship. In Patagonia, whole lambs are roasted on iron crosses around an open fire. The meat is seasoned with just salt, and served with chimichurri on the side.
Region: Latin America and the Caribbean