Meat, salt, wine.

On Sunday, Carlos prepared an asado for the family, our first experience with the traditional argentine meat-fest – it’s similar to an American barbecue, but with more meat. Preparations for the asado started early, and we woke to the sounds of Carlos cleaning the grill on the patio outside our room. By 3 pm, after elaborate fire preparations and hours of slowly cooking the meat, the asado was ready: first, sausage, followed by morcilla (blood sausage), followed by steak, finished off with more steak, and accompanied by wine. According to Carlos, the only acceptable ingredients in the asado are meat, salt, and wine. We violated this by having a tiny portion of salad, but the meat:vegetable ratio remained appropriately high. -EMW