Argentinian BBQ, or asado, is more than just a meal; it’s a social event, a celebration of family, friends, and the simple pleasure of perfectly cooked meat. While the star of the show is undoubtedly the beef, the side dishes and accompaniments are crucial in creating a complete and unforgettable culinary experience. Let’s dive into the world of Argentinian cuisine and explore what complements this iconic grilling tradition.
The Staples: Bread, Chimichurri, and Salsa Criolla
No Argentinian asado is complete without certain essential elements. These are the foundational flavors that enhance the richness of the meat and provide a refreshing counterpoint to the savory goodness.
Bread: The Humble Foundation
Bread plays a surprisingly important role. Usually, it’s a simple, crusty baguette or similar loaf. It’s used to soak up the delicious juices from the meat, to make little sandwiches with chorizo or morcilla (blood sausage), and simply to enjoy on its own with a smear of chimichurri. The bread is often grilled briefly to give it a smoky char, adding another layer of flavor.
Chimichurri: The Argentinian Wonder Sauce
Chimichurri is the undisputed king of Argentinian sauces. This vibrant, herbaceous condiment is a must-have for any asado. There are two main types: chimichurri verde (green) and chimichurri rojo (red). Chimichurri verde is typically made with parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Chimichurri rojo often incorporates smoked paprika and dried red bell peppers for a deeper, smokier flavor. The tanginess and freshness of chimichurri cut through the richness of the meat, creating a perfect balance on the palate. It’s not just a sauce; it’s an integral part of the asado experience.
Salsa Criolla: The Fresh and Vibrant Counterpart
Salsa criolla is another essential condiment, offering a refreshing contrast to the richness of the grilled meats. It’s a simple yet flavorful mixture of finely chopped tomatoes, onions, red bell peppers, olive oil, vinegar, and herbs like parsley or oregano. The acidity of the vinegar and the freshness of the vegetables provide a bright, clean flavor that complements the smoky, savory notes of the asado. It’s often served alongside chimichurri, offering guests a choice of flavors.
Salads: Adding Freshness and Texture
Salads provide much-needed freshness and texture to balance the hearty meats of the asado. These salads are typically simple and focus on showcasing fresh, seasonal ingredients.
Ensalada Mixta: The Classic Mixed Salad
Ensalada mixta, or mixed salad, is a staple at Argentinian barbecues. It usually consists of lettuce, tomato, and onion, dressed with olive oil, vinegar, salt, and pepper. While simple, the freshness of the ingredients is key. Some variations may include carrots or hard-boiled eggs.
Ensalada Rusa: A Creamy Delight
Although Russian in origin, ensalada rusa (Russian salad) is incredibly popular in Argentina and often found at asados. It’s a creamy potato salad made with boiled potatoes, carrots, peas, mayonnaise, and sometimes hard-boiled eggs. Its creamy texture and slightly sweet flavor provide a comforting contrast to the grilled meats.
Other Salad Options
Other salad options include a simple tomato and onion salad, or a more elaborate salad with grilled vegetables like zucchini, eggplant, and bell peppers. These salads add variety and cater to different tastes.
Grilled Vegetables: Embracing the Embers
In recent years, grilled vegetables have become increasingly popular at Argentinian asados. They offer a healthy and flavorful alternative to meat and provide a welcome addition to the table.
Grilled Bell Peppers: Sweet and Smoky
Grilled bell peppers, especially red and yellow, are a common sight on the grill. They are often cooked until their skins are charred and then peeled, revealing sweet and smoky flesh. They can be served on their own or as part of a salad.
Grilled Eggplant and Zucchini: Simple and Delicious
Grilled eggplant and zucchini are also popular choices. They are typically sliced thinly and brushed with olive oil before being grilled. The grilling process brings out their natural sweetness and adds a smoky flavor.
Grilled Onions and Potatoes: Caramelized Goodness
Grilled onions and potatoes are another great addition. Onions become sweet and caramelized when grilled, while potatoes develop a crispy exterior and a fluffy interior. These can be cooked directly on the grill or in a foil packet with herbs and olive oil.
Other Accompaniments: Adding Depth and Variety
Beyond the staples, salads, and grilled vegetables, there are other accompaniments that can elevate your Argentinian BBQ to the next level.
Provoleta: Grilled Cheese Perfection
Provoleta is a type of provolone cheese that is specifically designed for grilling. It’s often seasoned with oregano and red pepper flakes and grilled until it’s melted and slightly crispy on the outside. Provoleta is a delicious and decadent appetizer that is sure to impress your guests.
Empanadas: Savory Pastries
Empanadas are savory pastries that are filled with a variety of ingredients, such as meat, cheese, or vegetables. They can be baked or fried and are a popular appetizer or side dish at Argentinian barbecues. There are countless regional variations, each with its own unique flavor profile.
Morcilla and Chorizo: Sausage Sensations
Morcilla (blood sausage) and chorizo are two types of sausages that are commonly served at Argentinian asados. Morcilla is rich and flavorful, while chorizo is spicy and savory. They are typically grilled until they are cooked through and served as a separate course or as part of a mixed grill.
Pickled Vegetables: A Tangy Contrast
Pickled vegetables, such as pickled onions or carrots, can provide a tangy contrast to the richness of the meat. They can also add a pop of color and visual appeal to the table.
Drinks: Quenching Your Thirst
No Argentinian BBQ is complete without the right beverages to wash it all down.
Wine: The Perfect Pairing
Argentina is famous for its wine, particularly Malbec. A robust red wine like Malbec is the perfect pairing for grilled meats. Other red varieties like Cabernet Sauvignon or Syrah also work well. For those who prefer white wine, a crisp Torrontés can be a refreshing choice.
Beer: A Refreshing Alternative
Beer is also a popular choice at Argentinian barbecues. A light lager or a pilsner can be a refreshing alternative to wine.
Other Beverages
Other beverages include soda, water, and yerba mate, a traditional South American caffeinated beverage. Yerba mate is often shared among friends and family and is an integral part of the Argentinian social experience.
Desserts: A Sweet Ending
While the focus of the asado is definitely on the meat, a simple dessert can be a perfect way to end the meal.
Dulce de Leche: A Sweet Indulgence
Dulce de leche, a caramel-like spread made from slowly heating sweetened milk, is a national obsession in Argentina. It can be served on its own, spread on toast, or used as a filling for pastries.
Flan: A Classic Dessert
Flan, a custard dessert with a caramel topping, is another popular choice. It’s a light and refreshing dessert that is perfect for ending a heavy meal.
Fresh Fruit: A Simple and Healthy Option
Fresh fruit, such as watermelon, melon, or peaches, can also be a simple and healthy way to end the meal.
Regional Variations: Exploring Argentina’s Diverse Culinary Landscape
Argentina is a vast country with diverse regional variations in its cuisine. While the core elements of the asado remain the same, the specific cuts of meat, side dishes, and accompaniments can vary depending on the region.
Patagonia: Lamb and Seafood
In Patagonia, lamb is a popular choice for asado. The region is also known for its seafood, which can be grilled alongside the meat.
The Pampas: Beef Heartland
The Pampas, the heartland of Argentina’s cattle industry, is known for its high-quality beef. Here, you’ll find the classic cuts like asado de tira (short ribs), vacío (flank steak), and entraña (skirt steak).
The Northwest: Andean Influences
In the Northwest, Andean influences can be seen in the use of ingredients like potatoes, corn, and quinoa. Empanadas are often filled with llama meat or spicy beef.
Tips for a Successful Argentinian BBQ
To create an authentic and enjoyable Argentinian BBQ experience, keep these tips in mind.
Quality Meat: The Foundation of Asado
Start with high-quality meat. The quality of the meat is paramount. Look for grass-fed beef from a reputable butcher.
Patience: The Key to Perfection
Be patient. Argentinian BBQ is a slow and leisurely process. Allow plenty of time for the coals to reach the right temperature and for the meat to cook slowly and evenly.
Embrace the Social Aspect: It’s More Than Food
Embrace the social aspect. Argentinian BBQ is about more than just the food; it’s about spending time with family and friends. Encourage conversation and laughter, and create a relaxed and enjoyable atmosphere.
Don’t Overcomplicate: Keep it Simple
Don’t overcomplicate things. While there are many different side dishes and accompaniments you can serve, it’s important to keep things simple. Focus on a few key items that complement the meat and don’t overwhelm the palate.
Experiment and Adapt: Make it Your Own
Experiment and adapt. Feel free to experiment with different cuts of meat, side dishes, and sauces. Ultimately, the best Argentinian BBQ is the one that you enjoy the most. Make it your own and have fun!
What is chimichurri sauce, and why is it considered essential for Argentinian BBQ?
Chimichurri is a vibrant, herbaceous sauce made from finely chopped parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Its tangy and slightly spicy flavor profile cuts through the richness of the grilled meats, providing a refreshing counterpoint that enhances the overall taste experience. Think of it as the perfect palate cleanser between bites of juicy steak or chorizo.
It’s considered essential because it’s more than just a condiment; it’s a cultural symbol deeply intertwined with the Argentinian asado tradition. Beyond its flavor, chimichurri acts as a marinade, tenderizing the meat and adding another layer of complexity to the grilling process. Almost every family in Argentina has their own variation of the recipe, making it a truly personal and cherished part of the asado.
What are some typical side dishes that complement an Argentinian BBQ?
Classic Argentinian BBQ sides often include simple yet flavorful dishes designed not to overshadow the star of the show: the meat. A staple is “ensalada mixta,” a refreshing mixed salad of lettuce, tomatoes, and onions, dressed with olive oil and vinegar. Grilled vegetables, such as bell peppers and onions, are also common, adding a touch of sweetness and smoky flavor.
Another popular option is “provoleta,” grilled provolone cheese seasoned with oregano and chili flakes, which offers a rich and savory contrast to the meat. Bread, usually crusty and fresh, is a must for soaking up the delicious juices and sauces. These sides provide a balanced and satisfying meal alongside the abundant grilled meats.
Is wine a common accompaniment to Argentinian BBQ, and if so, what types are typically served?
Wine is undoubtedly a common and integral part of the Argentinian BBQ experience. Argentina is renowned for its Malbec wines, and these are almost always the first choice to accompany the asado. The full-bodied nature and fruity notes of Malbec pair beautifully with the rich, savory flavors of grilled meats.
Beyond Malbec, other red wines like Cabernet Sauvignon and Bonarda are also frequently enjoyed. The general rule of thumb is to select a wine with enough structure and tannins to stand up to the intensity of the grilled flavors. Lighter-bodied reds or even crisp white wines can sometimes be served, especially if poultry or fish are part of the BBQ spread.
What desserts are commonly served after an Argentinian BBQ?
After a hearty Argentinian BBQ, desserts tend to be simple and satisfying rather than overly elaborate. One classic choice is “dulce de leche,” a caramel-like spread often enjoyed with bread or alfajores (shortbread cookies filled with dulce de leche). Its sweet and creamy texture provides a comforting ending to the meal.
Another popular option is fresh fruit, offering a light and refreshing counterpoint to the rich flavors of the BBQ. Grilled pineapple is also sometimes served, adding a touch of smoky sweetness. These desserts are designed to be enjoyed casually, allowing guests to continue socializing and savor the lingering flavors of the asado.
Are there any regional variations in the side dishes or accompaniments served with Argentinian BBQ?
Yes, Argentinian BBQ traditions, including side dishes, vary regionally. In the Pampas region, known for its cattle ranches, you’ll find a strong emphasis on beef and simpler sides like salads and bread, reflecting the gaucho lifestyle. In Patagonia, lamb is a popular choice, and sides might include roasted potatoes or vegetables that complement the earthier flavors.
In the northern regions, influences from neighboring countries like Bolivia and Peru might lead to spicier flavors and the inclusion of ingredients like potatoes or corn. Even within specific regions, families often have their own unique recipes and traditions passed down through generations, resulting in subtle but noticeable variations in the accompaniments served with the asado.
How important is the quality of ingredients when preparing side dishes for an Argentinian BBQ?
The quality of ingredients is very important when preparing side dishes for an Argentinian BBQ. Because the sides are often simple and straightforward, the freshness and flavor of each ingredient shine through. Using ripe, seasonal produce like tomatoes and peppers in salads enhances the overall taste experience and complements the quality of the grilled meats.
Good quality olive oil, fresh herbs, and flavorful cheeses like provolone make a significant difference in the final result. Investing in high-quality ingredients elevates the entire meal, transforming simple sides into memorable components of the asado. Choosing quality reflects the Argentinian appreciation for simple, well-prepared food.
Besides chimichurri, are there any other popular sauces or condiments used with Argentinian BBQ?
While chimichurri reigns supreme, other sauces and condiments can also enhance the Argentinian BBQ experience. Salsa criolla, a refreshing relish made from finely chopped tomatoes, onions, bell peppers, olive oil, vinegar, and herbs, is a popular alternative or addition. Its bright acidity cuts through the richness of the meat.
Another common condiment is simply salt, often coarse sea salt, which is used liberally to season the meat before and during grilling. Some people also enjoy adding a drizzle of olive oil or a squeeze of lemon juice to their meat for extra flavor. Although Argentinians generally prefer letting the natural flavors of the meat speak for themselves, these additional options provide variety and customization.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.