To Get The Formality Out Of The Way…

This site is not set out to be “the” authority on asado or other foods in Argentina. The main point is to share with you what I have learned over time through my own experiences or what others have taught me. So please don’t think of me as a professional, which I am not, but more along the lines of a neighbor who has invited you into my home to give you some insight. I try my best to show a general perception of how things are done but know that there are differences and preferences tied to regional locations and traditions in Argentina.

About Me:

As of now, I currently reside in Rio Grande, Tierra Del Fuego, Argentina. Not too many people tour this part of the island, typically sport fishermen and backpackers, the rest head further south to Ushuaia. I’m originally from the U.S and I can’t really claim a specific place that I grew up in because I moved around so much: Texas, Alabama, California, Virginia, and Florida.

I work out of home and luckily it allows me to be very mobile. Fortunately, that allowed me to move down here with my wife without much hassle. Basically I build and manage a number of my own web sites that cover various topics in order to generate revenue for both myself and other companies. Asado Argentina is different from the rest. You could call it a hobby that allows me to write about something I love while at the same time prevent burnout

Probably you could tell by now that I’m a fan of barbecue and grilled meats. Have been since, um, I can remember. Grew up with my dad’s grilled chicken basted with a lemon butter vinegar sauce that would blanket the neighborhood in smoke each time the lid was lifted off the grill (No kidding). Mom’s marinated flank steak. Step mom’s, who is Korean, bulgogi and kal-bi. Those three in particular really set an influence on my personal tastes for barbecued meats when I’m currently not grillin’ Argentinean-style. The rest from the various locales I’ve lived, with their regional-style barbecue, and friends I’ve made along the way.

Cooking Experience

I’m not professionally trained or schooled and maybe that reflects some in my posts. If not, well now you know. I did however dabble a bit in restaurant world years ago.

A family friend owned a Japanese teppanyaki steakhouse. Sort of like Benihana where the chefs cook at your table and perform a variety of tricks and such. Since my appearance didn’t fit the theme of the restaurant I was hidden away in the kitchen–which wasn’t really a bad thing because I probably would have accidentally twirled a spatula into a customer’s face. Anyway, this really helped me to get a grasp on some basics of cooking. How to handle various knives. The art of cooking food quickly over a very hot surface such as a wok or grill. Chop vegetables rapidly. Trim large cuts of meat. De-bone chickens. On many occasions I was even given the duty of cooking the employee meal. I worked weekends for about 5 years while going to the university and afterward never worked in a restaurant again. At the time, I stuck around more for the friendship than the actual restaurant working lifestyle. Really puts a damper on your nightlife.

Working at the restaurant exposed me to many different cultures and nationalities from the other employees who worked there such as Korean, Japanese, Chinese, Thai, Vietnamese, Filipino, Indonesian, and Nepalese. I was invited into many homes to experience traditional home cooked meals as well as given exposure to hidden menus at various restaurants. That might explain why you’ll see me touting traditional cuisine instead of modern. I like modern cuisine too, but I find traditional much more interesting simply because you’re experiencing recipes, which might change slightly with time and personal tastes, that are passed down from generation to generation.

Ok, enough about me. Enjoy!,
Marc

January 13, 2007