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Although asado is eaten all over the country, its origin may be traced back to the Pampas.
It entails manifold types of meat, which are generally eaten as follows: achuras ( offal, or the cow's inner parts ), morcilla ( blood sausage ,) and sometimes also a provoleta ( a piece of provolone cheese cooked on the grill with oregano ) are eaten first.
Then comes the choripán ( a kind of spiced sausage made with pork or lamb and placed between two slices of bread ), and lastly meat such as asado de tira, vacío ( hindquarter ), lomo ( tenderloin ), colita de cuadril ( rump ), matambre ( rolled stuffed steak cut into slices and served cold ), entraña ( innards ); the list is never-ending.
It is quite common to eat and enjoy a dish known as cabrito al asador ( roast kid or goat ) in the province of Córdoba.

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