Asado and Churrasco 101: All you need to know about meat grilling in Latin culture

Let’s get one thing straight: grilling meat is not just cooking—it’s a ritual, a point of pride, and in many of our Latin homes, practically a sacred event. Whether it's the slow-burning asado of Argentina or the smoky, juicy churrasco of Brazil, our region doesn't play around when it comes to fire and flavor. And for those who don’t quite get the difference—or think it’s all just “barbecue”—we’re here to set the record straight.

First, What Is Churrasco?

In Brazil, churrasco isn’t just grilled meat—it’s a way of life and was actually born on the Río Grande before Brazil was even a thing. No, not the Río Grande you’re thinking of that separates Texas from Mexico. We’re talking the old school Río Grande (now called Río Grande do Sul, meaning of the south). And if you know your geography, this would put the birthplace of churrasco right on the border of Brazil, Argentina, and Paraguay.

It turns out this area was happenin’ in the late 1600’s—before borders and countries and all that mess. The semi-nomadic indigenous people that traveled through and lived in communities along the river were known for their killer fire pit parties. Our favorite kind. They’d skewer the day’s hunt in pieces on a wooden stake and grill it on the pit for the crowd. In the coming decades, these nomads would lay down their roots and become ranchers—breeding cattle and raising livestock. But their grilling methods remained, and eventually, churrasqueiras were created specifically to accommodate these long meat skewers.

The ranchers of the Río Grande do Sul, on the Brazilian side of the border, took the churrasco concept to new levels. By the 1800’s, the churrasco style barbecue had spread like wild fire throughout vast regions of Brazil, northern Argentina, Paraguay, and Uruguay.

Modern churrascarias (Brazilian steakhouses) have taken this rustic tradition and turned it into an all-you-can-eat meat parade. Picture it: waiters slicing endless rounds of picanha (that’s the prized top sirloin cap), linguiça (spicy sausage), and fraldinha (flank steak) right onto your plate. No menus, no pretense—just meat, and lots of it.

But churrasco isn’t limited to Brazil anymore. From backyard parties in Miami to food trucks in Mexico City, the term churrasco has traveled and evolved. In many Spanish-speaking countries, it refers more broadly to grilled steak, often served with chimichurri or salsa criolla. In Chile, it's usually a thin steak sandwich, while in Nicaragua or Guatemala, it might come with rice, beans, and tortillas. Same name, many faces—and we love them all.

Now Let’s Talk Asado

Cross the border into Argentina, and the vibe shifts—but just slightly. Asado is the term you’ll hear, and while it’s similar in spirit to churrasco, it comes with its own set of rules, codes, and proud traditions.

In an Argentine asado, the ritual is almost as important as the food. The asador (that’s the grill master) isn’t just someone who knows how to flip a steak. They're often the host, the storyteller, the one who wakes up early to light the fire with wood—never charcoal, mind you—and tends to the grill with religious dedication. The cuts are different too: think tira de asado (short ribs), morcilla (blood sausage), and chinchulines (intestines, for the brave). Patience is the name of the game: the meat cooks slowly, and the whole event can take hours.

And unlike churrasco, where meat comes in waves, an asado unfolds like a symphony. The sausages open the show, followed by ribs and steaks, and finally the offal for those who stick around.

So, Which One Is Better?

Come on now—that’s like asking us to choose between salsa and samba. Both churrasco and asado reflect the history, geography, and flavor of their people. We’ve argued at plenty of family gatherings about which is superior, but the truth is, there’s no winner. There’s just meat—and the pride we take in cooking it right.

What matters most is the ritual. Whether you’re fanning coals on an Argentine parrilla or manning a Brazilian churrasqueira, it’s about gathering people, sharing stories, and passing down a tradition as old as the land itself.

A Few Final Tips From Your Favorite Latin Grill Nerds

• If you’re going churrasco-style, invest in a good skewer set and don’t overseason. Let the meat speak for itself.
  
• Going the asado route? Start your fire early—like, before your guests even wake up—and use hardwood for flavor.
  
• Always have a chimichurri or a fresh salsa ready. And only wine if it’s asado. 
  

So next time someone asks what churrasco is, don’t just say “barbecue.” Tell them it’s a centuries-old tradition, a love affair with fire, and a key to understanding Latin soul. And then, hand them a plate.