- published: 07 Apr 2016
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Asado (Spanish: [aˈsaðo], Brazilian Portuguese: [aˈsadu]) is a term used both for a range of barbecue techniques, and the social event of having or attending a barbecue in Argentina (where it's considered the national dish), Chile, Paraguay, Brazil, and Uruguay. It is also popular in the Philippines. In the aforesaid areas, asado is a traditional dish and also the standard word for barbecue. An asado usually consists of beef, alongside various other meats, which are cooked on a grill, called a parrilla, or open fire.
In more formal events and restaurants, food is prepared by an assigned asador (barbecu-er) or parrillero (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.
Usually the asado begins by igniting the coal. The coal is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the coal 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.