Kitchen stories
Asado over fire
This is how we grew up eating: a wood fire, a parrilla and time. The fire is lit early, the coals do the work, and everyone ends up gathered around the grill.
Chorizo and morcilla to start, beef ribs and a whole lamb leg cooked slowly over the coals, whole fish beside the fire and a big platter to share in the middle of the table.
On the table
- Chorizo and morcilla
- Beef ribs and whole lamb leg, slow-cooked over coals
- Whole fish beside the fire
- Chimichurri, salads and bread
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