BBQ AROUND THE WORLD: ARGENTINA

The Art of Argentinian BBQ: Methods, Regions & Iconic Dishes

Argentina is a country where barbecue isn’t just a meal—it’s a way of life. Known as asado, this traditional grilling method is deeply rooted in the country’s culture, bringing together friends, family, and fire for an unforgettable feast. From the rolling plains of Patagonia to the bustling streets of Buenos Aires, each region has its own take on live-fire cooking, but the fundamentals remain the same: quality meat, slow cooking, and simple seasoning.

Let’s dive into the methods, regional influences, and must-try dishes that make Argentinian BBQ one of the most celebrated grilling traditions in the world.

The Pillars of Argentinian BBQ

Argentina is famous for low-and-slow BBQ, but high-heat grilling is equally important. Whether you're searing steaks over direct flames or slowly roasting whole lamb, mastering both techniques is key to an authentic asado experience.

Low-and-Slow Fire Cooking

🔥 Uses wood embers or a cross-style spit (asado a la cruz).

🔥 Perfect for large cuts like ribs, picanha, and lamb.

🔥 Requires hours of slow cooking to render fat and enhance tenderness.

High-Heat Grilling

🔥 Achieved using a parrilla (Argentinian grill) or open flame.

🔥 Ideal for quick-searing steaks, sausages, and cheese.

🔥 Heat control comes from adjustable grates that move up/down.

Both styles are fundamental to Argentinian BBQ, allowing chefs to slow-cook meats to perfection or sear them quickly for bold, smoky flavours.

Regional BBQ Styles Across Argentina

Each region of Argentina has its own unique approach to BBQ, influenced by local traditions and available ingredients.

Buenos Aires – The Classic Parrilla Experience

In the capital city, parrillas (steakhouses) serve perfectly grilled beef, often accompanied by chimichurri sauce and Malbec wine. The focus is on premium cuts like bife de chorizo (sirloin), entraña (skirt steak), and picanha, typically cooked over high heat for a crispy exterior and juicy centre.

Patagonia – Fire Cooking in the Wild

Patagonia is famous for whole-animal cooking, particularly lamb. The cordero al asador method involves butterflying a whole lamb and slow-roasting it over an open fire for hours, resulting in crispy skin and juicy meat.

The Pampas – Gaucho-Style BBQ

The Pampas region is home to Argentina’s cowboys (gauchos), who perfected the asado tradition. Here, large cuts of beef are cooked over wood embers, often using a cross-shaped spit (asado a la cruz) for slow, even roasting.

Northern Argentina – A Fusion of Flavors

In the north, BBQ is influenced by indigenous and Spanish flavors, with dishes like humita (corn-based tamale) and locro (hearty meat stew) often served alongside grilled meats.

Must-Try Argentinian BBQ Dishes

Argentina’s BBQ culture goes beyond just steaks—here are some essential dishes to try:

🥩 Tira de Asado – Beef short ribs, grilled slowly over embers.

🌭 Chorizo & Morcilla – Argentinian sausages, often served in choripán (chorizo sandwich).

🍖 Matambre – Flank steak, sometimes stuffed with vegetables and cheese.

🐑 Cordero al Asador – Whole lamb, slow-roasted over an open fire.

🍷 Provoleta – Grilled provolone cheese, seared over high heat with oregano and olive oil.

🥩 Picanha – A favourite cut from the rump, prized for its fat cap and deep flavour, often grilled over high heat for a crispy crust and juicy centre.

Final Thoughts

Argentinian BBQ is more than just grilling meat—it’s a tradition, a gathering, and a celebration of fire. Whether you’re slow-cooking lamb for hours or searing picanha over direct flames, the key to an authentic asado is patience, simplicity, and great company.

A style and tradition we replicate at Grilling Gear UK to help create those UNFORGETTABLE BBQ MOMENTS.