Asado a la Parilla en Argentina

Today I went to a real Argentine Barbeque, called Asado, at the home of the parents of Profesora Graciela. Gracielas siblings and their children attended so it was quite a large gathering of about 20 people. This was my first exposure to Asado, and I loved it! I have to admit, I have some misgivings about some of the types of meat I ate, but I am glad that I tried everything.....

Gracielas father prepared all the meat in the Parilla or outdoor grill near his pool and patio. Their backyard was absolutely gorgeous; I felt like I was at a resort because of the outdoor pool surrounded by bushes and small palm trees.

Again, I was thrilled that her family received me so well, as well as complimenting me on my castellano. Only Graciela speaks English fluently, so the entire time, everyone spoke in castellano very quickly. To my delight, I was able to understand nearly everything and participate as well. I even learned a few new words from the children there, like Alcahuete for tattletale, Chancha or pig to refer to rude behavior, and Mona meaning charming.

Graciela did her masters at Eastern Carolina University in North Carolina, so points of interest in the US was a big topic of interest, like Philadelphia, Boston, DC, and New York City. The funniest story of the afternoon by far was about when her neice, now 20, went to visit Graciela in the US when she was 8. On a trip to Washington DC during the winter, her niece saw snow for the first time (it never snows in Parana)! Eager to try out the various snow activities she had read about and seen in American movies, she jumped into a snow covered flower-bed in DC and did a snow angel face down in the snow!

For lunch, we ate Morcilla (blood sausage), Tripa (tripe stuffed with vegetables and Mandioca flour), Chorizo (sausage), Costillas (beef ribs), Ensalada de Papas con Mayonesa (potatoe salad with mayonaise), tomatoe and onion salad, and Pastelitos fried puff pastries filled with quince jam or sweet potatoe puree). I told Gracielas family about the potatoe salad and cole slaw usually served at American BBQs, and they were surprised at how similar they are to those served in Argentina.