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Climate

Climate Zone: Continent (Cfb)

=> Eastern Argentina

Buenos Aires - Pampas region

Asado

: Argentina traditional dish

A style of barbecue that originated in the Pampas region of Argentina which includes Buenos Aires (Cfb region).

It is a central element of the culture in this region, often bringing together family and friends for social gatherings.

Ingredients

Main Dish

Side Dish

...

Beef / Pork / Chicken / Chorizo / Morcilla
All of which are cooked using an open fire or a grill, called a Parrilla.

Salads: Onions, Vinegar, Tomatoes, Garlic, Olive oil, Salt, Pepper and fresh herbs(Parsley or Cilantro)
Chimichurri Sauce: Oregano, Parsley and Pepper
Red wine

Meats

Salads
(Salsa Criolla)

Chimichurri
Sauce

Red Wine

Origin of Ingredients

Main Dish Ingredients

Beef: The origin of Argentina beef goes back to the first cattle brought by Columbus in his travels to America in 1493. Cattle spread in the New World with the colonization expeditions.
Pork: The domestic pig originates from the Eurasian wild boar (Sus scrofa). It is presumed to have been transmitted in a similar manner to cattle.
Chicken: The spread of chickens to South America was already discovered before 1200 AD, and it is believed that Polynesians migrated and brought them in a long time ago.
Chorizo: It refers to red and salty sausages originating from the Iberian Peninsula, including Spain and Portugal, and has been handed down due to their dominance since the 15th century.
Morcilla: Morcilla is a sausage made of blood, which is now known as a traditional Colombian sausage, but as Chorizo, has its origins in Spain.

Side Dish Ingredients

Salads (Salsa criolla)
- Onion: The origin of onions in Argentina dates back to the indigenous peoples of South America, although the exact date when they began cultivating and consuming onions is not known.
- Vinegar: The origin of vinegar in Argentina primarily traces back to Europe. While the exact date is not documented, vinegar likely began to be used in Argentina during the early stages of European immigration.
- Tomato: Tomatoes are originally native to South America, and they were cultivated by civilizations like the Aztecs.
- Garlic: Garlic has been used as a culinary ingredient and medicinal herb since ancient times, primarily originating in the Mediterranean region.
- Olive oil: Olive oil has been produced and used in the Mediterranean for thousands of years, being a staple crop of the region. It is believed that European immigrants brought it to the region, likely after the 16th century.
- Salt: As the Buenos Aires region is indeed a significant area for salt production in Argentina, It is presumed that salt was collected and used directly. The proximity to the Atlantic Ocean and suitable terrain makes it ideal for salt extraction.
- Pepper: Pepper historically originated in regions like Indonesia and India, where it has been used as a spice and medicine since ancient times, it also grew naturally in South America.
- Herbs(Parsley or Cilantro): Parsley has been a widely used herb since ancient civilizations, primarily originating in the Mediterranean. It is estimated to have been brought to the region during the late 16th to early 17th centuries.

Chimichurri Sauce
- Oregano: Oregano has been a herb used since ancient Greek and Roman civilizations and was native to that area.
- Parsley: Parsley has been a widely used herb since ancient civilizations, primarily originating in the Mediterranean.
- Pepper: Pepper historically originated in regions like Indonesia and India, where it has been used as a spice and medicine since ancient times, it also grew naturally in South America.

Red wine
: During the Spanish colonization period in the early 16th century, Spaniards introduced wine making techniques to Argentina. They brought grapevines for wine production. Also in the 19th century, European immigrants, particularly from France and Italy, contributed significantly to wine production.

Ingredients Map of Main Dish

Ingredients Map of Side dishes

The history of Asado can be traced back to the indigenous and gaucho cultures of Argentina.

Gauchos were the cattle herders and ranchers of the desert regions in Argentina and Uruguay. They developed cooking methods closely tied to their way of life, one of which is "asado." Gauchos would often cook meat from the cattle they raised as part of their daily routine.

Where does it go

The annual meat consumption in Argentina is estimated at approximately 100kg per person.

From May 2012 to May of 2018, the cumulative global waste amounted to 9,411,912,960 tons, with Argentina's urban solid waste annual discharge reaching 13,694,435 tons.

Urban solid waste is composed of food waste (38.83%), plastics (14.58%), paper and cardboard (13.77%), garden residuals (10.01%), and disposable diapers and dressings (5.73%), in descending order of prevalence.

-Waste Atlas(Real-time waste disposal monitoring site)