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Asado (Spanish:) is the technique and the social event of having or attending a barbecue [1] in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Paraguay, Peru, and Uruguay where it is also a traditional event.
Argentine beef and its production have played a major part in the culture of Argentina, from the asado to the history of the gauchos of the Pampas. Landowners became wealthy from beef production and export, and estancia owners built large houses, important buildings in Buenos Aires and elsewhere, and contributed to politics, philanthropy, and ...
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo.It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Bolivia and Venezuela.The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.
Typical pizzeria from Buenos Aires Argentine puchero. This region is composed of the city of Buenos Aires, Buenos Aires Province, Córdoba, La Pampa, Santa Fe, and Entre Ríos. This region, especially within the larger urban areas of Buenos Aires, Rosario, and Córdoba welcomed European immigrants. These were especially of Italian and Spanish ...
[4] [5] Gonzaga's unabashed focus on traditional Argentine cooking (specifically, that of the gauchos and the rural working class) is credited with popularizing asado in Buenos Aires and among the Argentine upper classes, who until then disdained Argentine traditions and instead favored French cuisine.
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Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay. The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú ...
Mataderos is the site of the 34 hectares (84 acres) Mercado de Liniers (the National Cattle Ranchers' Market), established in 1900, where up to 50,000 cattle are sold weekly to supply the beef market for the Greater Buenos Aires area; its headquarters, an Italianate arcade completed in 1899, also houses the Museo de los Corrales Viejos (Old ...
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