Traditional Argentine in Argentina
Asado Masters Cooking Class
Learn the art of the Argentine asado (barbecue) from a professional parrillero in a Buenos Aires backyard setting. The class covers fire-building with quebracho wood, beef cut selection, cooking times for different cuts, and chimichurri preparation.
The Asado Masters Cooking Class is a four-hour hands-on workshop that teaches the full process of preparing an Argentine asado from fire-building to finished plate, conducted by a professional parrillero (grill master) in a domestic backyard setting in Buenos Aires. Unlike a restaurant cooking class, the outdoor setting replicates the actual environment in which Argentines hold their weekend asados: a backyard or terrace with a built parrilla (dedicated wood-and-charcoal grill), a preparation table, and the unhurried rhythm that defines the ritual.
The class opens with a presentation of the beef cuts most commonly used in an Argentine asado: costillar (rack of ribs), vacío (flank), entraña (skirt steak), and chorizo criollo (Argentine sausage). The parrillero instructor explains how Argentine butchery differs from European or North American conventions — many Argentine cuts run across rather than with the muscle grain — and the grading system for Argentine grass-fed beef.
Fire-building is the next segment, and the most important one for students new to the asado tradition. Authentic Argentine asado is done over quebracho wood (a dense hardwood from the Argentine north) or quebracho-based charcoal, never lighter fluid. The instructor demonstrates how to build a side fire to generate coals, how to manage the coal bed under the grill, and how the parrilla's adjustable height controls temperature in the absence of a lid. Each participant contributes to the fire-building and coal management through the class.
The cooking sequence covers the traditional order of an Argentine asado — chorizos and offal first (morcilla, chorizo criollo, and mollejas for those willing), followed by the larger cuts — and includes preparation of chimichurri from scratch using fresh herbs, garlic, vinegar, and oil, and salsa criolla (fresh tomato and onion relish). The meal produced during the class is eaten by participants at the close of the session, accompanied by a glass of Malbec or a cold Quilmes beer.
Group size is typically four to eight participants, allowing each person hands-on time at the grill. The class is conducted in English and Spanish; some sessions are bilingual. The USD 90 per person price includes all food and one drink. Vegetarian participants are accommodated with grilled vegetables and provoleta (grilled cheese), though the class is fundamentally structured around Argentine beef culture.
Highlights
- Full fire-building session using quebracho wood or charcoal — the authentic Argentine method with no lighter fluid
- Hands-on beef cut identification and selection with a professional parrillero instructor
- Learn chimichurri and salsa criolla from scratch using the classic Argentine herb-and-vinegar recipe
- Cook and eat the full asado sequence at the close of class, with Malbec or Quilmes beer included
- Small group of 4–8 ensures hands-on grill time for every participant
Tips
- Wear clothes that can absorb smoke and grill splatter — the class is active and fully outdoors.
- The class runs four hours including eating time; arrive with a moderate appetite as the cooking process takes time before the meal is ready.
- Vegetarians can participate fully with grilled provoleta and vegetables, but should notify the operator at booking.
- Ask about taking leftover chimichurri home — the instructor's recipe is often one of the most requested takeaways.
- A basic grasp of the Spanish names for beef cuts is helpful but not required; the instructor uses visual demonstrations throughout.
FAQ
Where is the class held?
The class takes place in a private backyard or terrace setting in Buenos Aires. The exact address is shared with confirmed participants before the session.
What cuts of beef are used in the class?
A typical session covers costillar (short rib), vacío (flank steak), chorizo criollo, and entraña (skirt steak). The specific selection varies depending on the day's market availability.
Is alcohol included?
One drink is included — typically a glass of Argentine Malbec or a Quilmes beer. Additional beverages may be available for purchase during the meal.
Can this class be booked for a private group?
Yes. Private sessions for groups of up to eight can be arranged; contact the operator directly for availability and group pricing.