Silvio La Frossia should have learned how to make an Argentine asado from his Dad, but he picked up his skills as a parillero from his mother, Orfilia.
Asado is essentially the way Argentines do barbecue - cooking a variety of meats over a parilla, or grill. But where asado differs from typical American barbecue isn't so much in the prepping of the meat, but the cuts used on the grill. Instead of beef long ribs, short ribs are used, as well as skirt steak, flank steak, chorizo, blood sausage, sweetbreads, kidneys, and chinchulines (small intestine). Under his mother's careful instruction, Silvio learned how to manage all these cuts of meat that need different types of heat at different times. The point of the asado, he says, is that all the meat is ready at the same time. And of course, the joy of sharing the table with your friends and family.
Silvio La Frossia is an IT systems analyst and lives in Florida with his wife and children. Besides being a contributor to About Men Radio
, he hosts The Retro TV Podcast
with his brother Pablo.
This story was produced for "Coming to the Table" from Feet In Two Worlds