Traditional asado

Argentinian asado

Meat with meat, and some more meat.

Un asadito?, (“a barbi”) we say.

Never little, and most definitely, never on time. What’s the fun in letting time manage your fire ritual anyways?

Molleja, (sweet bread), Chinchulines (small intestines), riñones (kidneys). Are our entrée, or perhaps the appetiser. Usually eaten on the go, shared straight from the grill onto a soft, sliced french baguette.

Soon after, Morzilla (blood sausage), (and of course chorizo). For the meat? Well, that depends how hungry we are. Asado de tira (beef spare ribs, entrañas (beef skirt).

Side dishes, you ask? Our top three, Ensalada Rusa, (Russian Salad) in other words potato salad. Huevos rellenos (Stuffed eggs), and our favourite – basic, well seasoned tomato, onions, lettuce salad.


Short for “Chorizo con pan”. Let us translate that.
Sausage with bread, “bread – sausage’!

Choripan, is one of our favourite, traditional street foods of Argentina and Uruguay.

They say “it’s the simple things that are the hardest to accomplish”, Choripan is not different!

In Argentina, just like Uruguay, nowadays everyone offers Choripan. Over the years, the unspoken competition amongst the asadores (barbecuers), has pushed all vendors to offer top quality products in their Choripan making.

What makes as good Choripan? Well – everything! Simple and classic. Baguette, mayo, Chimichurri, and chorizo. We like it a little more “completo” See below!

Soft bread roll, lathered with good whole egg mayo, Chimichurri, lettuce, fresh onion, tomato, and of course a good Argentinian Chorizo. Topped with more Chimichurri!

So simple, so delicious.

Lomito Completo

Another favourite street food of ours! A gourmet, soft, tasty and mouth watering Steak (loin ball) sandwich.

Thinly cut steak for quick cooking, loaded with fresh ingredients. “Completo” refers to completed or “loaded”.

Soft wide long bread burger bun, onions, lettuce, tomato, cheese, egg, Deli ham, mayonnaise, and Chimichurri.

1. On barbecue hot plate or pan cook onion until golden brown.
2. Season steak with little salt and pepper on both sides. Cook on high, two minutes each side max. After removing steak place cheese on top to melt.
3. Fry egg, break egg yolk and leave it semi runny so it doesn’t runout onto the plate. Place ham on top of cooked egg. Leave aside.
4. Chargrill or lightly toast buns, lather good amount of Chimichurri-mayo, then layer up with lettuce, tomato, steak with melted cheese, onions, fried egg with ham on it.

Tip: Lightly Mix mayonnaise and Chimichurri. Use this as the seasoning for the whole sandwich by applying generous amount onto the buns.

Traditional asado

Achuras (offal)

A delicatace!

Un asadito? As you know by now, if you’ve read our previous blogs, achuras (offal) play a big part in the traditional Asado Argentino, (Argentinian barbecue). It ain’t no asado if there’s no achuras!

Here we share with you all about our top three favourite and most popular Achuras eaten in Argentina. Whilst you can get these from pretty much every animal. We’ve found cattle it’s best.

Molleja, (sweet bread), it’s a gland found attached to the side of the animal’s heart and throat. Crispy on the outside, and tender in the inside. We recommend the heart’s Molleja for barbecuing, as it contains more fat, allowing you to slowly render it. No need to remove fat or clean. Plenty of salt. 30 minutes each side, over medium heat.

Chinchulines (small intestines), soft in the inside, crunchy on the outside. We recommend removing the fat on it, but do leave some, as this will give you beautiful flavours. No need to wash. Best cut into 10 centimetres. We love Chinchulines pre marinaded for 30 minutes with our Mild Chimichurri! Medium fire, 25 minutes each side or until you can lift them without sticking to the grill.

Riñones (kidneys). Yum! The smaller they are, the less intense (strong aromas and flavours) it’ll have. To help with this, we recommend soaking the Riñon for two hours in half white vinegar and water in the fridge. This helps with flavours. If you love Riñones like we do! Simply rinse it through running water. Some cook it as whole, others remove the membranes and slice it into finger size width. If sliced, cooked them over high heat, for around 5 minutes or until medium. If you prefer cooking the Riñon as whole, we recommend 15 minutes each side over medium heat.

Norm Nakhoul. Sur Direct Brand Ambassador and owner of Norm's Smokehouse

Norm has been barbecuing since he was 10yo. His passion & quality speaks for itself.

Starting his business “Norm’s Smokehouse”, as a backyard BBQ enthusiast, to winning first place in the BBQ category at the Wold Food Championships, Australia. Norm is always exceeding at everything he puts his mind to.

A family man that can go above and beyond on all things barbecue.

“When I believe in something, that is exceptional, I get excited and imagine all the different dishes i can do with it” says Norm. “Sur Direct is so rich in flavours, with true authenticity in their flavours, how can you not love it’?

Sweet, smoky or savoury?
“Definitely sweet & savoury”, says Norm, “there’s so much that can be achived with this combo, using the right condiments.

Favourite BBQ style and cut to cook?
“I love cooking over fire with hardwood, as I was brought up and taught, at our family farm.
I cannot go past a good steak, combined with natural smoky wood aromas.”

What’s next for you?
“We’ve been working really hard to get out there, letting people know about us through our cooking. The audience love what we do, and their feedback keeps us alive and going, pushing forward. Keep an eye out on this space.”

Tips or tricks, for all wanting to start cooking with charcoal?
“Always be prepared! Do your homework prior to, and don’t be afraid to make mistakes – which you’ll learn from. Have fun.”


Think Meat Pie, Curry Puffs, Sambousek or Sfeeha! Beautiful puff or shortcrust pastry closed pie.

Along with the millions of Europeans who settled in Argentina during the late 1800’s and early 1900’s. Many people from the Middle East, particularly Syria & Lebanon came to try their luck in South America. Settling mainly in the provinces of Buenos Aires and the beautiful green and mountainous Córdoba.

Whilst Argentine foods are based on Spanish and Italian cuisine, a few specialties from the Middle East have left their mark on the nation’s culinary scene. One of these foods known as Empanadas Arabes, Fatay or Sfeeha wraps! A well – seasoned meat filling in dough similar to that of pizza. Shaped in a triangle.

Bright acidity of lemon, the sharpness of onion, freshly chopped tomatoes and meat mix, make these a pastry – pocket of absolute explosion of flavours.

Don’t let us get started on the variations, from province to province, in fact from Country to Country! In the South American continent.
Oven cooked, deep fried, sweet – savoury, SPICY! Puff pastry or shortcrust? Herbs and spices, meat type. “Tradicionales, Criollas y mas”.