Gaucho tour with asado is one of the most authentic Argentine experiences that you can have in the vast Pampas
The Argentine beef is most important foodie attraction in Argentina, and specially where it was originally born: in the legendary pampas where the cows where grazing for centuries.
The spanish conquerors brought the first bovine animals to Argentina in 1552; they were seven cows and a bull and they were brought from Paraguay.
All the livestock brought to the Rio de la Plata during the sixteenth century were of Spanish origin, that is, of the Iberian type, especially Castilian and Andalusian races, from central and southern Spain, from the neighbouring districts of the ports from where the ships left for the New World.
These animals descend from the longhorn Hamitic cattle, domesticated in Egypt about BC 4000 and taken to Spain from northern Africa.
Used mainly as draft animals, they were not bred for their meat or their milk. At that time, commerce did not demand any other qualities than those these animals had, that is the reason why they continued reproducing themselves without any purpose of improvement.
The pampas were soon occupied by these cattle and since they could not be retained because fo their character, they roamed the pampas, multiplying in freedom and adapting themselves to the favourable environment.
Our Criollo race, which so closely resembles the cattle introduced by the Spaniards, developed from these animals.
They can still be found in the North of the county, in mountain areas and in scrublands of scarce vegetation.
The first vaquerías ( primitive estancias ) were created at that time. On these farms, the animals were caught in the field only for their leather, which was exported to Europe.
The Buenos Aires gaucho tour with asado
The rest of the animal was left to rot in the field. It was also fairly common that the gauchos (nomadic horsemen of the Pampas ) slaughtered the animals with the only purpose of eating their tongues.
The commercial activity began in 1602, with the creation of the saladeros (places where the meat was salted in order to preserve it) that devoted themselves to the production of tasajo (dried or jerked meat).
With the first introduction of British animals, in 1823, a new era of cattle raising began in Argentina.
The animals brought from Britain belonged to the small red bodied Celtic race, which had been used as draft animals, and which had been crossed on cattle from northern Italy and Gaul and taken to Britain by the Romans.
In 1823, the English John Miller introduced the first Shorthorn bull to Argentina. It was called Tarquin. This bull imprinted type and increase in the rate of weight gain and mature size to our Criollo livestock, and its descendants.
Extracted from the book written by Mónica Gloria Hoss de le Comte: Buy Argentina beef book here: http://www.tematika.com/libros/
Authentic gaucho experience: gaucho tour with asado
The Buenos Aires gaucho tour with asado argentine beef is the authentic gaucho experience in the pampas in the Province of Buenos Aires includes a visit to the San Antonio de Areco town and then to the gaucho ranch for enjoying the most typical argentine lunch of a variety of meat and beef with wine, beer or just sodas.
More photos and information here: Full Day Tour Estancia with Argentine Beef
We are locals of San Antonio de Areco born in Argentina that for our entire life we were accumulating special knowledge and life stories in farms, gauchos history and typical traditions.
Buenos Aires gaucho tour with asado argentine beef is based in visiting one of the oldest towns in Argentina that became the most traditional one, which means a typical gaucho community, with its rural life, economy and customs, making a real old fashioned experience
It is an exclusive Buenos Aires gaucho tour with argentine beef asado with focus in the gaucho and rural life, while enjoying the original way of cooking the delicious and famous Argentina beef, just in a way that makes the experience a sustainable tour.
If you would like to book this tour: Full description and photos of the Gaucho tour schedule
We will be picking you up in Buenos Aires in the morning in comfortable vehicles.
And once in the gaucho village, we will start introducing you to many local people and their places like bars and workshops during the morning.
By midday we will move to the ranch Estancia El Ombu: we will offer you empanadas with drinks, will show you how we are cooking your beef, meat, and sausages with an explanation, then horseback or cart riding , the asado lunch and live folcloric music, ending with a demonstration of gaucho skill with a horse
This Buenos Aires gaucho tour with argentine beef asado program includes:
– Transfer from Buenos Aires picking you up in your apartment or hotel
– Tickets for the gaucho Museum in San Antonio de Areco town
– Bilingual local Tour guide (Argentine)
– All the food and drinks mentioned are included
– Horseback ride or if you prefer a carriage ride with the company of the gauchos: How is the horseback riding in the Estancia
If you prefer to take a Tour focused in the Colonial Architecture of the gaucho town
Author: Guillermo Gonzalez Guereno
Exporting Argentine Asado : The argentine chef Francis Mallmann develop a fancy way of the typical Argentine asado, and he did it for two another celebrities: David Beckham and Guy Ritchie in Ashcombe, in England.
Francis create a dome where there are hanging pieces of meat, vegetables and fruits, surrounded by wooden coals on fire set in a pit.
He name it: cooking “al hilo” and he has being producing it in restaurants, events and Estancias all over Argentina.
David Beckham and Guy Ritchie BBQ
Francis called this last event: “Early tease of coals and smoke at Ashcombe. A fire palace of grace, taste and hope. @guyritchie @davidbeckham The busy bee has no time for sorrow.”
And Beckham answer “Thank you to Mr Francis Mallmann for an unforgettable and never done before BBQ… Also to Mr Ritchie for always being the graceful host… Lovely day in the country.. Btw don’t try this at home it was carefully watched by Francis and his amazing team…”
David Beckham and Guy Ritchie BBQ
About the chef
Francis Mallmann: Born in Buenos Aires, Argentina, the work of his father took him to live in Patagonia, where he fell in love with the kitchen. He began his culinary training in France with the nouvelle cuisine. Years later he returned to Argentina, and for several years devoted himself to different projects between Europe and Buenos Aires.
Finally, in 1983 he opened his first venture: a restaurant at night and cooking school day. Gradually, he abandoned the foundations of nouvelle cuisine to devote to the rustic kitchen, which is the return to basic, everyday ingredients, simple utensils and classic preparations, combined with the passion for the combination of flavors and a gourmet twist.
He is also the creator of “Siete fuegos”: This proposal is for lunches or meals outdoors with a tour through seven fires cooking techniques like a sophistication of the original Argentine asado. The same can be done in the pampa fields, desert, snow or at the beach. For them it requires adequate space where they can ignite fires using firewood and charcoal. These techniques were inherited from some ancestors of the native peoples of South America and other ones in the life of the gaucho and the European migrations in Argentina.
Chef of the argentine asado
Where to enjoy an argentine asado
You can enjoy your real gaucho asado in this Tour in the Pampa Argentina and Estancias: Estancia and gaucho town San Antonio de Areco
More about Gaucho culture: The Gaucho Experience in Spanish
Pasajes a San Antonio de Areco en bus: Arecobus
You can check more than 500 5 stars reviews in Tripadvisor here: Tripadvisor reviews for Buenos Aires Gaucho Tour
Asado Pampa Argentina consists of meat, usually a large piece from the animal´s ribs (“asado de costilla”), that is roasted on a iron spit on embers made of wood for 4/5 hours in an open space.
“The beef diet must have a wonderful effect in hardening and strengthening the gauchos: they scarcely ever have anything the matter with them…”(Hinchliff – 1863)
Today, the main dish in the Buenos Aires Pampa is beef cooked in a grill with embers made of a native tree like espinillo and some others.
And if there exists one style of eating that defines an Argentina person in the eyes fo the foreigner, it is the Argentina asado originally produced by the gauchos.
The asado pampa argentina
Identified by the use of the parrilla, this primitive form of cooking meat, the lifeblood of the gaucho and the dwellers of the vast pampas, and later adopted by towns-people and Buenos Aires city folk, is the trademark of our national gastronomy.
From its simplest to its most opulent form, it is almost impossible to tour around the country without coming face to face with a parrilla at work.
The famous asado argentino
Today´s asado pampa argentina, prepared on the parrilla, is a far cry from the roasts of yesterday in the Estancias.
Asado in History:
An Italian Jesuit, Cayetano Cattaneo, wrote about his experiences while travelling horseback riding the pampa Argentina at the start of the 18th century, including a description of the manner of cooking adopted by the “guazos” ( gauchos ).
“No less curious is their way of eating meat. They kill a cow or bull and while some cut its throat the others commence to dismember it so that in a quarter of an hour it is all in pieces on the beach. A fire is then lit and each one fashions a spit with a stick on which they impale two or three pieces of meat which is still warm, to them it is tender.
The spits are stuck in the ground, slightly inclined towards the fire… In less than a quarter of an hour, when the meat is barely browned, it is devoured however tough it may be and however much blood it sprays around.”
Asado gaucho style
This illustrates two things quite clearly: the spit came before the grill on the pampas (though not in the hills and mountains of the Northwest), and Argentina tastes have changed substantially since those days.
Today it is difficult to find an Argentina person who eats meat that is not overcooked when not almost burnt.
Concolorcorvo, the traveller and writer: “Many times four or five of them (the gauchos) gather on horseback with the pretext to have a good time, taking with them no more than their lazo (lasso), their boleadoras and a knife. They decide to eat a cow or steer; it is brought down, tied by its feet and, almost still alive, remove from it the hide which is pricked on the side with meat and roasted, badly and half raw to be eaten with no other dressing but salt, if they have any with them.”
Those were the days when the asado had invaded the houses of ill repute, the dance halls, and – above all – the political committees who obtained votes by means of abundant promises, wine and asado.
The asado pampa argentina at the Gaucho Festival
Asado pampa argentina partially extracted from “El gaucho gourmet” by Derek Foster: Buy the book Gaucho Gourmet
Where you can have an Asado Pampa Argentina
You can enjoy your own empanadas while in one of these Tours in the Pampa Argentina and Estancias: Estancia and gaucho town San Antonio de Areco
For booking the most Real gauchos Tour Buenos Aires Areco Estancia
Foodie Tour to San Antonio de Areco Town & Estancia : Contact for Foodie Tour Estancia San Antonio de Areco
Si prefiere leer en Español: aquí tiene un sitio donde explican sobre el Asado Argentino
Empanadas recipe: can be as varied as the imagination allows in Argentina, but there are a serie of traditional fillings which should be taken into account.
And just as fillings are a multitude, basic empanada pastry is reduced to two versions: for baking and for frying. While both these versions sometimes suffer minor variations, it is of interest to master both for true authenticity.
Dough for frying:
- 3 cups of basic flour
- 1 cup shortning, preferably lard
- 1 beaten egg
- 4 tablespoons slightly salted water
Mix flour and shortning and then te beaten egg and the water, a little at a time. Knead until a smooth, elastic dough is obtained. Let stand 30 minutes.
Because the amount of water necessary can vary, blend in the egg first, before adding the water. When ready roll out into a thin, flat sheet and cut into rounds with a wide-mouthed pastry cutter.
When filled and closed, the empanada should be fried in very hot fat, two or three at a time, and placed on absorbent paper to drain. (The hotter the fat, the drier the empanada on emerging). The empanada should be just browned, not over-fried.
Empanadas at the Estancia
Standard beef filling of the empanadas recipe:
- ½ kg lean beef, preferably hand chopped into very small cubes
- ½ cup lard or shortning
- 2 finely chopped onions
- 2 scallions, finely chopped
- 2 tablespoons flour
- 1 tablespoon paprika
- ½ cup boiling broth (or water)
- Raisins, chopped olives and hard boiled egg as necessary
Heat lard very hot in heavy iron skillet. Brown onion, add beef and stir until pink colour has gone. Add flour and continue stirring until beef is lightly browned.
Now add scallions, paprika and broth to form a thick mixture. Mix well and cook for no more than five minutes. Season to taste with salt and pepper and oregano. Remove from heat and cool. Add some raisins chopped olives and slices of hard boiled eggs to taste.
Place a little of this mixture in center of each round of dough, fold over and seal by wetting edges with water and pressing with fingers or a fork.
How to enjoy this Empanadas recipe
Once made, before trying them please take into account the empandas etiquette
If you are visiting Argentina you can find Empanadas en San Antonio de Areco
Ready to be eaten empanadas in Estancia
This empanadas recipe was extracted from “El gaucho gourmet” by Derek Foster
You can enjoy your own empanadas while in one of these Tours in the Pampa Argentina and Estancia: Estancia and gaucho town San Antonio de Areco
The gaucho empanadas etiquette: Enjoying an empanada in Argentina involves more than just biting into one and receiving satisfaction.
According to the experts, an empanada should be eaten correctly to be properly enjoyed.
The rules of the empanadas etiquette
– Empanadas are finger-food if ever there was. The whole idea of an empanada is to be able to eat something with ones fingers without getting those fingers dirty or sticky.
– Hold your empanada by one tip and cautiously bite off the other tip. This is important, because if the empanada is really hot and juicy, a puff of hot steam will spurt out and could burn your tongue or lip.
– Wrap a napkin around your wrist so that the hot juice which should run in a tour out of your empanada does not cause any damage. Empanada stains are hard to remove.
– While empanadas are enjoyable anywhere and at any time, they seem to taste better when eaten standing up and out of doors, in an Estancia, preferably along-side a sizzling, enticing Argentina parrillada (barbecue)
– An empanada is best washed down with a nice glass of red wine, Argentine preferably.
Eating empandas at the estancia
Gaucho empanadas etiquette also includes how many empanadas a host or caterer should provide depends as much upon the size and filling and the occasion.
When the empanada is served us as an appetizer before a meal, it is usual to calculate one or two normal sized empanadas per person. If it is to be the main player in a meal, five or six are considered normal.
With a genuine regional empanada from an Estancia in Buenos Aires, it is essential to wrap a napkin. True conaisseurs like gauchos would shake their empanada before taking the first bite, thus evenly distributing the juice over all the filling.
How to follow the empanadas etiquette
How the empanada is stuffed
Beef is not the only filling used, although it is the most popular. Other meats, such as chicken and lamb and even pork can be used, while other popular fillings include mozzarella, cheese and onion, humita (creamed corn), and almost anything fertile imagination can think up.
Extracted from “El gaucho gourmet” by Derek Foster: Buy the book Gaucho Gourmet
You can enjoy your own empanadas while in one of these Tours in the Pampa Argentina and Estancia: Full Day Tour Estancia and gaucho town San Antonio de Areco