The �asador� (grill chef) slowly barbecues the Angus beef for several hours to create a unique taste sensation. It is then served with empanadas, spicy chorizo, fried potatoes and dulce de leche; a sweet caramel sauce. Of course, the whole meal should be accompanied by ESPIRITU DE ARGENTINA�

Argentina � When thinking of Argentina, who doesn�t think of tango, passion and of course, steaks! The best in the world! An Argentinean prefers to eat his meat at an asado, the typical Argentinean barbecue. Asados are very social events in Argentina and are often the Sunday meal with the extended family and friends.
Every Sunday families gather for several hours from midday onwards at the asado with red wine in the garden or in one of the many grill restaurants.  Asados are also often organized as business meals and on bank holidays.

Translated literally, asado means �grilled�, but an asado is really much more than that: it is a philosophy and represents the Argentinean way of living and enjoying life. Originally this was the name for roasting meat in the style of the Gauchos. This involved whole sections of beef being fixed onto an iron cross and cooked very slowly over an open fire.

Of course, nowadays an asado is usually celebrated on a balcony, in a garden or somewhere outside. But every �asador� still swears by his personal style. Spending plenty of time on it is very important: as the meat is cooked so slowly, you have time to talk and enjoy life. During the long grilling period, the asador is continuously being given good wine (e.g. Malbec) by the guests.  When the asador has served his masterpiece, the perfectly grilled steak, the guests award him with endless  applause.  His welcomed award for a long and hard days work grillside.
 
Usually, only light salads, white bread and red wine are served with the meat. In any case, an asado as with any steak cooked in the South American style, always includes the Chimichurri (sauce). This pesto-like sauce is served with the meat or spread onto white bread.