 Asado
Traditional food of Argentina, Chile and Uruguay, (which of course is many variants in other nations) made with beef cooked on the grill, the asado (roast) can consist of sausages (embutidos) or beef or both. Sometimes accompanied by red wine and salad asado is also a way to get familiar, because of the times that cooking requires: for bringing out the flavor and texture, in fact, the meat must be cooked slowly, even for hours and, therefore, pending tasting the meat that require longer cooking times, are as delicious appetizers served before various chorizos (sausages and succulent sausages or various kinds, usually made of beef or pork and spiced with paprika), black pudding (blood sausage ), mollejas (sweetbreads, which has a delicate flavor, reminiscent of the flavor of milk) and often combined with other meats Provelette; to accentuate the delicacy of the appetizers, the chorizos may be accompanied by French bread (marraqueta) or baguette (choripanes) , then delight the palate with other meats. | 
South America
Argentina
Pampa
