los Asados and the smell of cooking meat penetrates everything. The local el supermercado and la carniceria are full of shoppers in the morning buying the meats, vegetables and naturally the la cerveza and el vino to accompany el asado and around mid day the plumes of smoke start to rise all over the city. On public holidays there is a very heavy smoke cover as everyone seems to be cooking outdoors and the smell is very strong.
The traditional Asado is Cordero or lamb, but all sorts of meats are used from sausages, offal, cuts of beef and of course the cordero and just like the good ol' Aussie bar-b-que the blokes are outside with the fire, the meat and the los cervezas. The weather isn't as conducive to eating outside as it is in Australia but the cooking is certainly done outside.
The apparatus, called a chulengo, varies greatly from just a simple grate over the fire to more elaborate structures and this is a pretty typical style cooker. I have seen the guys out with the welding gear creating very elaborate structures and have seen cookers on balconies, front yards and back yards - wherever there is a space.
PS One of my English students told me last night that it isn't a Sunday unless they have an Asado, and as he is a fisherman his favourite Asado is fish.
3 days ago