Asado

For the braised dish, see Philippine asado. For the roasted fish dish, see Portuguese assado.

Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina and Uruguay where it is also a traditional event, as well as Brazil (Rio Grande do Sul), Chile and Paraguay. An asado usually consists of beef, pork, chicken, chorizo, and morcilla, all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.

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