I really enjoyed the sausage and found the flavor pretty delicious once I got past the sticky texture. My friends began to laugh at how much I enjoyed it. I never thought that I would be enjoying blood sausage, but I guess some things change over time.
To prepare asado, you place cutlets of meat on the parilla, or grill. The asado usually includes ribs, flank steak, sausages and sometimes goat meat. To start, you light charcoal, similarily to how many North Americans prepare the grill for a barbeque. Once the charcoal is lit, you add the meat to the parilla and cook it to your preference. Similar to in the United States, the waiters here will ask you if you want your meat well-done or medium-rare.
When I was eating the asado at the restaurant, I tasted very little seasoning and asked the waiter what kind of spices were used. I later found out that asado is not marinated at all, and that it is only lightly salted. Regardless of the minimal seasoning, I loved smelling the aromas that filled the air. It was like being in the center of a smokehouse. I thoroughly enjoyed the asado and was surprised to see so many similarities in how asado and a traditional American barbeque is prepared. That was my first time eating red meat in a long time, and it may not be my last!
Asado, being one of the most traditional Argentine dishes, is also connected to traditional lifestyles of the 19th century. Various regions in Argentina were inhabited then by huge herds of wild cattle.
