The Real Argentine Asado | La Capital

Argentine asado is something that has always caught my attention. Both the cuts that are used here and the technique of cooking them. You know that in the United States, in Mexico, what we prepare the most are steaks or steaks. And above all, unlike Argentina, on high heat. It's something that I love, I have no complaints. But right now I'm in Buenos Aires to fulfill one of my dreams. Which is to witness the authentic Argentine asado. And above all, as I wanted it. Because it's going to be prepared by this genius. The famous Laucha de Locos por el Asado. Thank you very much, brother, for welcoming me. Thank you very much. It's a privilege to be here in the set of Locos por el Asado. A spectacular place, full of grills, full of smoke. Laucha is going to fulfill one of my dreams. I said it at some point in some video, in some live. My dream was to try the authentic Argentine asado. At the hands of this man. So we're going to cook a lot of things. They're going to cook a lot of things for me. It was very expensive for Laucha to prepare this asado for me. But it's going to be totally worth it. Let's go, people. Hold on to the asado. And hold on to the wine too, right? Let's go. I think the two fundamentals and classics of this country are. The whole beef vacuum and the rib. They will always be the first to cook. Because obviously they are the ones that will take the longest. And what you see here is practically essential for them. The fire always goes on one side of the grill. Whether it's charcoal or firewood. Because as I was saying. We make a lot of grilled meat over high heat. We light the same charcoal inside the grill. But in Argentina and especially for this type of large cuts. What is sought is the embers. A constant heat at low temperature. This part alone, as I was saying. It catches my attention a lot. And it's something that I'm looking for. To incorporate in some of my preparations. What is to pick up the embers from the stove. And place it as the cooking requires it. Here in Laucha, the only thing that was added to the meat was. Grilled salt. Middle-grain salt, we could say. And here they are going to be a good while. The cuts. The viscera that are used in Argentina. It's something that I also find fascinating. These here are the famous hearts. The most precious for their texture and flavor. They were placed on an ember bed. And they were placed with pure salt. But we also have the classic chorizo. A combination of pork and beef. And the morcilla. All of these are considered the appetizers for the barbecue. Also included are the provoletas. Which are these thick slices of provolone cheese. They are used to be prepared in these little pans. Previously well heated over high heat. To achieve the texture that is sought in the cheese. You don't think it's just putting it to grate. The idea is that it is well browned on each side. As you are seeing. I know it doesn't seem like a big deal. Very complicated. But believe me, I can realize that it has its technique. You have to be taking care of them. Another of my favorites. Which of course we also consume in Mexico. Only with another preparation. And usually in tacos. You already know the beef tripe. What here they call the chinchulines. Honestly, I didn't know that the chinchulín wasn't cleaned. Well, basically what I told Oscar. To have two types of chinchulín. One that is the real chinchulín. Which is the first meter of fine tripe. That is taken from the animal. What happens is that it hasn't digested much yet. It went too far. So it doesn't end up being a very acidic product. On the other hand, later it begins to digest. And it gets a little more acidic. If you squeeze. There is filling. And it doesn't taste bad. No, not at all. But I am very used to the fact that in Mexico. The gut is cleaned. But like this. Under the stream of water. Everything comes out. Be careful. And it's not like the gut comes out of the animal. It is packed directly. It does take a washing process. From the trail. From the refrigerator. However, we could say. That here they get used to not cleaning it at home. As we do many times in Mexico. It goes straight to the grill. And also. A lot of this filling we were talking about. That pre-poo. As they say. Joke. Which is not real poop. It is falling little by little. In the cooking process. I want you to see how the provoletas turned out. A very crispy texture on the outside. A perfect golden brown. And in the center. The cheese lightly gratinated. Like creamy. Laucha likes to finish. Season with broken oregano and chili. And I can simply tell you. That it is spectacular. Yes, it is an intense flavor. It is a matured cheese. But it is a great entry. And now I can check. Because the Argentines love it. How cool. To start this barbecue experience. At this point. That they have been cooking for about two hours. Always taking care of the brazita. The constant heat underneath. It's time to turn it around. Both to the empty and to the rib. I want you to see how beautiful golden. What a beautiful color they are grabbing. At this moment. Another classic is also entering. Here we have the famous pork matambre. That unlike the beef. We can say that it is a little nobler. It is not so hard. The same. On pure brazita of firewood. Well, there are also the tripitas. The chinchulines. In that classic form of lamb. And we will continue to chop. Because the chorizos and the mollejas have already come out. That right now I tell you how. And the bat. Which is the only product cooked in its entirety. You know it's just a matter of heating it. On low heat. So that it has that soft texture. That releases its flavor. It is a classic alone. So with pure bread. Personally I love it. The chorizo is very good in terms of flavor. As it should be. Juicy inside. First I wanted to try it alone. But we are in Argentina. I can not try it. With this homemade chimichurri. Also prepared by the Laucha. As it should be. An Argentine choripan. Its chimichurri or Creole sauce. An authentic delight. Be careful here with the mollejas. And I stop a little more. Because it seems to me. Very remarkable. The hand of the grillman. I do not know how many. Hundreds or thousands of mollejas. This man has cooked. But definitely. The experience is noticeable. To achieve a perfect golden brown. All over the outside. And a center cooking. In my point of view. Perfect. The heart molleja is incomparable. It is fattier. More creamy. And finished with a touch of salt and lemon. As Laucha served it. The same I told you about the provoleta. I can understand and taste perfectly. Because the Argentine loves them so much. They were spectacular. I would not say juicy. Simply creamy. And on the outside. Very, very tasty golden brown. Perfect. The beauty of this heart molleja. Is that it is very difficult for it to go wrong. The throat. Sometimes it can dry a little. This one that dries. At most. You can find a drop of fat. Which is kind of hard. But if you make a good one. Like this. No, no, no. It's an incredible experience for me. It's very good. I give you 10. We continue with the third. The third step of the bite. And we keep eating. And we keep eating and drinking. We are enjoying. As it has to be. An Argentine barbecue. You enjoy. Eating, drinking and chatting. Yes, Lau. You do yours. Let me eat. Wow. Very good. The same. Practically the same thing I just told you. But with the chinchulines. It has everything to do with the hand of the grill. To finish with this texture. It's a combination between. Golden. Crispy. Crunchy. Whatever you want to call it. But don't let them pass. Keep their natural creaminess. They bite here on the board. They finish the same. With lemon juice and salt. And look. What I mentioned to you a while ago. That natural filling. That has been. The walls of the gut. It's natural. But the flavor in general. It's delicious. Now I realize. Also. Because when I made a video. Of gut on the grill. All the Argentines. In the comments. They told me. That my mistake. Was to have cleaned it. Washed so much. Here you saw. They go to the natural. Preserving its essence. Once I try them. I give them. Absolutely. All the reason. What a good thing. This that you just saw. The Argentine anchovies. My respects. The truth. I consider it. A work of art. It's a compliment. For the barbecue. Delicious. That unfortunately. In Mexico. We don't get used to. So much. And well. In the United States. Don't say. Practically non-existent. At this point. I can tell you. With the pure entrances. That I am. Fascinated. With the experience. Look. I thought. That the matambre. Was going to take a little longer. But. It wasn't. That was it. Not even a hour. Of cooking. About twenty. Twenty. Five minutes. For every side. Very good. Marked to the grill. And. It's sliced. Similar to the. First. Cut. Along. And then. As always. You cut. Against. The fiber. To facilitate. The bite. The only. Once. I tried. This. Pork bull. It was. In Chile. with the Profi Clocker, and you also get used to finishing it with a little bit of lemon juice. And even though it's pork, if you look closely, it's not overcooked at all, it's not dry at all, and the truth is that I even expected it to be a little bit harder. I mean, obviously, it doesn't melt in your mouth, but it's a soft cut, I insist, unlike the beef. Also delicious as an appetizer, so that all the guests can go chopping. For the entrails, for the arachera, a classic too, here in Laucha I put a lower grill, pure, pure salt to the meat, and definitely the fastest cooking. One, because of how thin the cut is, and two, because Laucha agrees with me that there is no more delicious entrail than the one that is juicy, medium term, or even below medium, we could say. It didn't take more than seven minutes in total. See how delicious, how juicy it was. And the cut, the same as we saw with the matambre, always against the fibers. This cut, for many, could be done raw, but I insist, that's how we love the arachera, and that's how I recommend it, juicy. It's one of the richest cuts, which has more flavor to the natural beef. You already saw it too, with pure salt. And having spent four hours in total cooking, we could say two, by the way, this also has to do with the fact that we are in winter. It's about 12 degrees temperature, but it feels colder. Thermal sensation of 7. The fact is that we are going to start with one of the most anticipated, at least for me, the rib, which thanks to the fact that it comes from the butcher shop, with that semi-cut in the center, the slicing becomes easier. It is definitely a cut that is well cooked, because it is not soft. You have to reach to break fibers, but as you can see, that does not mean that it is dry. From here, it is already being sliced individually, so to speak, in each bone, and despite the fact that you are not used to biting it completely, because I insist, it is not a cooking, for example, in the barbecue, where the meat was cooked for 14 hours, there it will stay like butter. Here, if we try to bite it, as we all want, at least I did not want to fall with the desire, it will have much more bite, but even so, it is not that it has seemed very, very hard to me. As you get used to serving it, it would be just like the laucha is doing, which is slicing it into much thinner portions. A meat with a lot of flavor, much deeper, more intense. And the truth is that I am very happy to be trying it, because we could say this together with the vacuum, the insignia of Argentine barbecue. It was very, very good. And to close with a golden brush, be careful, here the vacuum is made up of several joined muscles. It is a very, very difficult cut to find in Mexico and the United States, because all the pieces, the cuts are separated individually. Here, what the laucha does is separate them, but until the moment of serving, removing layers of fat, membrane layers, and then slicing the meat. If you look, precisely because of those layers of fat and membrane, the meat is cooked, I don't know how to explain it, like covered. You are seeing it at this moment, the vacuum ends, very juicy, naturally much softer than the rib, but definitely the same, with a lot of flavor that I enjoyed a lot. And look, just to tell you, obviously I enjoyed the barbecue a lot, but I enjoyed being here in the house of the crazy about barbecue, because it was a very pleasant coexistence, unfortunately, off cameras. It was a real pleasure to have been here cooking with the laucha, with the whole team. I thank you a lot for having received me and literally having fulfilled the dream of living the experience to the fullest of what an Argentine barbecue is, and premium also, because this guy, the truth is that with all his letters, is a barbecue genius. I hope you liked the video, the most requested, most expected collaboration. Thank you very much, as always, for watching it. Anything you want to add, you know, below, the comments are open, and we'll see you in the next one.