A nice Sunday afternoon tradition in BA is an asado, or cookout. At the beginning, it looks something like this. The usual suspects: chorizo (not the spicy Spanish kind you are thinking of. The greasy, chunky sometimes with hunks of fat or cartilage, but otherwise delicious Argentine kind), asado (Slab o ribs, cut crosswise. Pictured here.), lomo (pork chop-ish), and morcilla (black pudding, which oozes viscous black filling when you cut into it, and which I politely avoid). And sometimes they'll sprinkle in a vegetable or bread on the side. Asado is also the name for the physical grill itself. There's something here called the meat sweats... |
i plan to to append "of my dreams" to descriptions of all my food choices from here on out, thanks for the inspiration
ReplyDeleteYou are so hilarious. Also, please send a sample of each pictured food in the mail, maybe double envelope for the grease. Mmmmm.
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