My name is Rocio Jáuregui, I'm 16
years old. I chose this recipe because it is very popular in my
country and it is also a wonderful food to enjoy it with the family
and with friends.
For years, meat was the basic food of the
Creole and nomadic Gaucho (the native cowboy of La Pampas) who used
the primitive way of eating: the fire, the knife and the salt -
if available. The Argentinean Barbecue is, now a tourist attraction.
For years, the family meal barbecue was celebrated every Saturday
at midday, but the passion for this food made people change to Saturday
night (a churrasquito among friends), and later to Sunday. The Sunday
barbecue cook or 'asador dominguero' was born: the urban personage
who cooks in his garden or villa, and whose common denominator is
given by the following conditions: he cooks alone and undisturbed,
but he shares his passion with a numerous group of friends and relatives
who are always welcome, and he never lets anybody interfere in his
labour. He can get help from the family, that is to say, the purchase
of the ingredients and the preparation of all the secondary elements.
The Sunday barbecue cook (always of masculine sex) is proud of his
country blood from the moment fire begins until the embers go out.
Later his dedication is recognized by a warm applause. The Sunday
barbecue cook is, in synthesis, the most fanatical and ritualistic
member of the 'pleasures of the meat'.
The wood fire is lighted.
After an hour start to put the red sausages, the brains, the kidneys,
the molleja and if one wants to use vegetables also.
15 minutes later put the chinchulines, the entrails and the chicken.
15 minutes later put the ribs, the puddings and the provoleta.
Eventually after 15 minutes put the beefsteak, the loin, and all
kinds of meat.
When everything is placed, cook it for one hour or an hour and a
half , according to the size of the fire.
· Vegetables wrapped up in silver foil
· All kinds of meat and its derivatives
· Sauce for seasoning:
Chimichurri: ½ glass of oil, 1 glass of lukewarm water,
1 glass of vinegar, 1 pepper, 1 tomato, 1 onion, 1 spoonful of parsley,
2 cloves of garlic and a spoonful of marjolaine and salt.
Put the ingredients in a glass bottle and leave it for two days.
Then the bottle is closed with a cork to which two holes are made
in order to let the sauce come out.