El BBQ Patagonian Fire Food
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Patagonian Fire Food -Private Event Catering
sometimes we do speakeasy All You Can Eat Asados around
Address
164 Melville Road
Melbourne, VIC
3065
Opening Hours
| Monday | 10am - 5pm |
| Tuesday | 10am - 5pm |
| Wednesday | 10am - 5pm |
| Thursday | 10am - 5pm |
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Whats and Asado??
Abel Galante, Maestro Parrillero - Anai “Chilli” Wiche, Executive Chef
An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador, or parrillero.
First chorizos and morcillas are the the appetizers, then Costillas or asado de tira (ribs) can be served. Next comes vacío (flank steak), matambre, skirt steak and possibly chicken and chivito (goatling). Dishes such as pamplona, pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. An asado also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with verdurajo (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soft drink, and other beverages are common. Chimichurri is the Argentinian fresh salsa for it, based on vinegar and parsley, and in Chile they use Pebre, a fresh salsa based on coriander and lemon.
Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.