Explore: Asado

Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina

Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. It is commonly used in the Spanish cuisine of Castile, with the variants

Philippine asado refers to two different Filipino braised meat dishes. The name originates from Spanish asado ("grilled"), a reference to the original

from «asado al pastor», which can be translated as “spit roast” or “spit barbecue” over an open fire. The asado al pastor, also known as “asado del pastor”

recipe/module on Lechon asado Lechón (Spanish, Spanish pronunciation: [leˈtʃon]; from leche "milk" + -ón), cochinillo asado (Spanish, literally "sucking

Barbacoa, or asado en barbacoa (Spanish: [baɾβaˈkoa] ) in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth

American versions are the southern Brazilian churrasco and the Southern Cone asado. For barbecue in the United States, each Southern locale has its own variety

countries. In Spanish-speaking countries, the term used for grilled meat is asado and it has a different style and preparation. It is believed that it had

Assado is a roasted fish dish in Portugal served with a Portuguese sausage (linguiça or chouriço), chopped bacon or presunto, and chopped onions. The two

Tira de asado, Argentinian/Uruguayan-style short ribs.