Barbecue

Argentina is home to approximately 55 million cattle, grazing predominantly on the grassy Pampas where they are tended by Argentinean cowboys — the famous Gauchos. The Gauchos would roast the beef very close to a slow-burning fire on a skewered metal structure called an “asador”. The gauchos use wood from the quebracho tree to cook the meat because it doesn’t produce a lot of smoke and gives the meat a rich flavor. Grilled beef was the basis of the gaucho diet, accompanied by some mate tea. The so-called “asados” became the Argentinean national dish, referring to both the actual barbecue and the various roasting techniques used; but it is also a social ritual, very present in Argentinian culture. The result is that Argentina holds the second position in the world ranking of beef consumption per capita, corresponding to approximately 55 kilos per inhabitant annually.