Robin
Argentine Asado ready to eat!
Wherever you go in Argentina, the asado (barbecue), is a way of life. People will drive for a couple of hours and think nothing of it, stopping at a carniceria (butchers), just to find a spot where they can set-up their parrilla (grill) and lovingly roast the fresh produce.
Asado doesn’t just feature cuts of beef. There are also various types of chorizo (sausages), usually made by the butcher where they are bought. Morcilla (blood sausage) is also common. In other places, you’ll find that pork, lamb and in some places even goat is used instead of the beef.
The cooking of the meat is very much for the men, while the women will prepare the salads. In Argentina, every man has his own way of preparing the asado. He knows how to start the fire and how to prepare the meat then grill it to perfection on the grill. It can be quite competitive. Arguments about who’s asado is the best are commonplace.
Asado happens everywhere. There are campsites where people can rent an asado area for the day. There will be a concrete barbecue, with metal grill and a seating area. Some of these are quite scenic, overlooking picturesque streams or mountains. Most argentinians have a quincho – a barbecue area in their back yards. They’ll invite all and sundry to their place on a Sunday to enjoy the barbecue.
A quincho would be an ideal solution for any brit, who is enduring another long, rainy summer, limiting their barbecue possibilities. A quincho is basically a large Barbecue with a roof over the top. In some houses, they even have them entirely indoors, like a separate kitchen. Sometimes people will just head-off in to the wilds, finding a nice spot where they can set-up an asado, by the side of a river for example.
On one occasion, I was in northern Argentina, it was a nice, warm and sunny day during the summer. We drove in convoy, to find a spot which would be ideal for an asado. Luckily amongst us was a retired soldier, who had an intimate knowledge of the area. He led us, machete in hand toward a picturesque spot with nobody else around. Here by the banks of the river, we gathered some stones and large pieces of tree to form an area to contain the coals. There was an iron grill that had been carried as well. The salads had all been prepared beforehand and carried along the trail. The men carried the meat, the grill and the glass-bottled wine, beer and soft drinks. Even the children got in on the act, carrying in the camping chairs. This was outdoor eating at its best!
Find out more about our range of Argentina holidays or call 01273 676 712 to talk to Robin about your holiday plans.
Ceviche - served in the classic Peruvian style
Every country has it’s national dish. In Peru it is undoubtedly ceviche. It is a dish of fish marinated in lime juice, the acid from which actually ,’cooks’ the fish. It is mixed with finely sliced red onions and chilli, served on a plate with lettuce, corn on the cob and sweet potato. Try it with an ice-cold Inca Cola for the truly Peruvian immersion experience!
When I first arrived in Peru, from Ecuador, I arrived in the northern town of Chiclayo. The first thing that struck me was the amount of people out, wandering the streets until late in the evening. This didn’t happen much in Quito or Cuenca, where the streets were often deserted after dark.
For the first week I spent my evenings wandering and enjoying what I thought was the national dish of Peru: spit-roasted chicken, served with chips and salad. I blame it on the sheer volume of “Pollerias”, (restaurants dedicated to serving chicken). I hope that I have now been forgiven by the people of northern Peru for thinking such a thing!
The first time that I tried ceviche in Peru, was in the city of Trujillo. For me, it was love at first bite! Myself and my travelling companion were recommended a “Cevicheria”, by the owner of the hostel where we were staying. We took him up on his recommendation.
Ceviche must be prepared using very fresh fish and Peruvians are very keen on cleanliness, especially when it comes to serving food. The freshness of the fish means it takes on the flavour of the lemon and the heat of the chili. Upon closer inspection, it was apparent that the fish was cooked all of the way through! The acid in the limes had cured the fish. Each mouthful of the mix contained a variety of flavours and the ice-cold Inca Cola was a perfect compliment to it.
I was left in no doubt that ceviche is Peru’s national dish on a separate visit to Trujillo, when I was staying in the coastal town of Huanchaco. After a shopping trip in the morning, returning to our hotel, the streets of this small town were deserted. This was quite strange for an early afternoon. On the corners of some of the streets, were plain-clothed police, carrying guns.
It transpired that the president of Peru had just decided to pop-in to his favourite cevicheria for lunch. Apparently, he had flown up from Lima in his helicopter especally. After lunch, he was whisked away, presumably back to Lima to continue with his working day.
I have travelled extensively throughout Peru. When I meet people and speak of my times in this fascinating country, I will always mention ceviche when asked about the cuisine. Peru’s cuisine is quite unique in all of South America and ceviche is the signature dish. It sometimes raises a look of bemusement with first timers, but it is perfectly safe to eat and highly recommended for anybody who is a fan of seafood.
Find out more about our Peru holidays or read our guide to Peru.