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
The Areco boliches : After the Parrillas (steak restaurant in Argentina), which we can find in a tour all around us in Buenos Aires, we should consider the “boliches” as a true reflection of the reality today: save by a few nostalgic old timers and their aged customers, their main support in these times.
(Experience the best Foodie Tour in Estancia Buenos Aires)
The small towns and gaucho villages in the pampa and possible the quieter, more traditional outer suburbs of Buenos Aires are hosting many of these boliches.
Bars and gauchos
Gastronomy in a Areco Boliches
They do not aspire to be more than modest suppliers of simple food, often offering no more than the days specials plus the possibility of preparing some short order (not always available) to their frequent patrons. In many cases they overlap with the parrillas (steakhouses) because they too have a simple grill to hand.
Bar and general store
If not a grill (Argentine barbecue), then a hotplate is a frequent alternative. The fare is very basic, being mainly stews and pasta, with a tour to basic desserts as cheese and membrillo (quince jam) or a flan.
They are the solution for local villagers or a peon working in an Estancia with a very limited budget.
Old gaucho bar
Drinks at a Gaucho bar:
Some boliches are providing some quite simple sandwiches or “picada” (like tapas in Spain) to their customers, just as a perfect excuse to have some drinks (normally cheap liquors) and wine meanwhile. If the customer do not end the whole bottle of wine, it is kept closed by the “bolichero” till next day when the patron will return for the rest.
Some of the normal drinks are quite basic liquors with a high density of alcohol: caña, grapa, ginebra, or “vermouth” like the very popular “fernet”. There is no room for scotch, cognac, etc.
The more ambitious aim a little higher with the objective of luring the truck trade tour on routes and major highways crossing Estancias all over Argentina. Truckers love to eat well and cheaply.
In San Antonio de Areco there are many areco boliches for the gauchos that remain as they were originally: Same decoration, furnitures and belonging to the same family.
Extracted from “El gaucho gourmet” by Derek Foster: Buy the book Gaucho Gourmet
One of the Areco Boliches
You can enjoy your own stews, picadas and fernet liquor while in one of these Tours in the Pampa Argentina and Estancias: Estancia and gaucho town San Antonio de Areco
For experiencing some sort of old gaucho pulperia bar try this: Day trip to the gaucho Town and Estancia
All the information of the Foodie Tour: find Restaurants en San Antonio de Areco, also Pizzerías y Empanadas en San Antonio de Areco