Eating Asado felt like being part of something special because everyone was gathered around, laughing and sharing stories while waiting for the food to be ready.
Making Asado takes time and patience. First, a fire is built using charcoal or wood, and the coals are allowed to heat up until they are glowing red. The meat is often seasoned simply with salt, letting the natural flavors shine. It is placed on a large grill, called a parrilla, or sometimes cooked on metal skewers. The meat is cooked slowly over low heat, which makes it tender and full of flavor. People take turns watching the fire, flipping the meat and checking if it’s done. Some also brush it with a marinade or rub it with garlic and herbs. The result is juicy, smoky meat that is worth the wait!
Yes! Asado is an important part of Chilean culture, and it is closely connected to the local environment. The meat often comes from local farms and the vegetables are fresh and in season. The firewood or charcoal used for grilling is also collected from the land. Since Chile has different regions with different climates, people in the countryside may cook Asado differently than those in the cities, but the tradition stays the same—good food and good company!
