Argentine Asado Experience: When the Guide Doesn’t Show, You Still Grill

I’ve been running Asado Adventure tours in Buenos Aires for nearly a decade now. Over the years, I’ve seen just about everything — torrential rain, surprise vegetarians (thanks to a travel agent who forgot to mention it), and even our dog stealing the picada during the first post-COVID asado, back when the grill master wasn’t used to having company again.

But this one was new.

The guide didn’t show.

This ended up being one of the most memorable Argentine asado experiences I've hosted — and it started with a missing guide.

No heads-up. No last-minute call. Just... silence. But when the guests arrived, Elsa and I looked at each other — and got to work. We’ve done this long enough to know how to pivot without missing a beat.

Starting the fire with a wine bottle wrapped in newspaper — an old trick and a great conversation starter.

Elsa handled service like the pro she is. I took over the neighborhood walk and lit the fire using a bottle wrapped in newspaper — an old-school trick that’s as functional as it is charming.

From there, it turned into something unforgettable.

• Sweetbreads caramelized just right

• Pork flank steak (matambrito de cerdo) topped with fresh criolla

• Chinchulines crisped to perfection

• Charred veggies, provoleta, mushrooms, blood sausage

• Entraña and a final bife de chorizo that left the table silent
  

I was working the grill and sitting at the table with the guests — just like locals do when they invite you into their home.

It turned into one of those meals where nothing went according to plan, but everything landed exactly where it needed to.

This wasn’t the day we expected. But as the saying goes: make all the plans you want, and the universe will have its own ideas. Luckily, the fire was ready.

📸 Here’s a look at that day — a true Buenos Aires asado in action:

Bife de Chorizo (strip steak) sizzling on the grill

The final bife de chorizo, resting on a bed of grilled onions and peppers.

Charred carrots with sea salt and herbs — smoky, sweet, and simple.

Sweetbreads and chorizo hitting the grill early.

Chinchulines crisped just right.

Serving entraña, juicy and sliced to share.

Matambrito de cerdo with housemade criolla.

Guests admiring local street art by Dario Coronda.

Grilled sweetbreads and pork chorizo, finished with lemon and parsley — rich, smoky, and straight fr

Tasting Altupalka wines with a flight of cheeses and dried fruits — a pause between bites and sips d