It’s an old, beautiful tradition in Argentina to give a round of applause to the person barbecuing for the family or group of people gathered for whatever occasion they find to meet and eat a good asado. The asados (barbecues) are so popular and inviting, that people applaud the “asador” when they are served the array of multiple meat cuts grilled to perfection.

But how did this much-deserved ode to the gaucho grill master originate?

Historians claim that when Charles Darwin stopped in for a visit to Tierra del Fuego National Park in Argentina during his voyage around the world 200 years ago, he wrote in his diary that “the meat is as superior to common beef as venison is to mutton.” He observed how men grilled beef without removing the skin in order to keep all the juices and flavors intact. Most importantly, he jotted: “[Let’s] Give a round of applause to the man.” He was ecstatic and as proof of that he wrote it down in his voyage diary.

It sounds plausible, right? We like to believe so. Thanks, Darwin. We love excellently grilled meat too.

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Fuego Verde

Our friends from Cascabel Restaurant share how to mix their signature Fuego Verde cocktail, a tropical spin on the classic margarita.

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Vorí Vorí and Avocado Soup

Our friendly guest Chef Pablo Marinaro shares a recipe for his version of an exquisite and fresh avocado soup with Vorí Vorí, a Paraguayan delicacy.

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