Pablo Ibáñez

📍 Buenos Aires, Argentina

🗣 Spanish, English

I have been doing asados on my terrace in Palermo Soho every Sunday since 2008. My father taught me, his father taught him. An Argentine asado is not a barbecue — it is a 4-hour event with a specific fire-lighting ritual, a precise sequence of cuts (first the achuras offal, then the tira de asado ribs, then the bigger cuts), a table covered in chimichurri and salads, and wine that started moving while the coals were still building. Most visitors to Buenos Aires go to parrilla restaurants and eat adequately. None of them understand what they just ate or why. I run small asados in my apartment with a proper explanation of the cuts, the Maillard reaction at work on a proper parrilla grill, and the social structure of what a Sunday asado actually means to an Argentine family.