Miami, Florida
First we must understand that an American grill is not the same as an Argentine barbecue or Asado.
The American grill is characterized by the fast sealing in an extremely high fire or temperature on each side of the cut. This means that in less of 15 minutes we can have a good cut ready.
The Asado or Argentine barbecue is totally different since this is done with indirect fire for a long time, especially with wood and charcoal.
This technique makes the cut at the end of the cooking to be extremely smooth and with the flavor and intensity that only wood and time can give.
The whole process is important, including friends gathering together to spend the whole day and having snacks or " PIQUEOS" waiting the asado to be ready.
In Miami we can find very few and one of them is "Los Fuegos" by renowned Argentine chef Francis Mallmann.
The best day to have this experience is undoubtedly a Sunday. It's a day you can have more time to enjoy a for a good barbecue.
Of generous portions and well-prepared accompaniments, it's an excellent experience for carnivores.
At the end do not hesitate to enjoy a frozen coconut as an option for dessert.
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