THE ASADO - Reading Comprehension

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In these countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or open fire. It is considered a traditional dish in Argentina, Uruguay, Paraguay, Chile, and Brazil.

In many Asados chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread) and other organs, often accompanied by provoleta would be served first while the cuts that require longer preparations are still on the grill. Sometimes these are served on a coal-heated brasero. Chorizos may be served with marraqueta or baguette bread as choripanes to serve as appetizers.