Entraña is a popular Argentine steak cut from the belly area of the beef. It is known for its juicy and tender texture. Here, this cut, which belongs to the group of so-called Second Cuts, is now q...
Chorizo can be found on every corner in Argentina. It is usually served in the form of a Choripán. Here you will learn what makes Choripán special and why chorizo is so popular: What is a Chorizo?...
If there is one thing that must not be missing at any Argentine Asado, it is the Chinchulin. This piece of meat is the animal's small intestine. Its preparation is demanding: how do I get the intes...
Charcoal or firewood - a real dilemma! We have summarized the advantages and disadvantages for you here: Charcoal: Better for the city - faster, easier, and more practical! Firewood: Better for the...
When it comes to Asado, it's not only about choosing the right meat but also the right wood. Which wood is best suited for grilling, and how much and when do I need to add more? We have summarized ...
The knives - The basic tool of an Asador!
One of the most important accessories of an Asador is his knives. How many do you really need for an Asado? How do you properly care for them and what should you keep in mind? We have summarized t...