{"id":11300,"date":"2024-03-19T16:43:27","date_gmt":"2024-03-19T16:43:27","guid":{"rendered":"https:\/\/luxurygoldbdev.wpengine.com\/?p=11300"},"modified":"2024-03-19T16:54:43","modified_gmt":"2024-03-19T16:54:43","slug":"buenos-aires-restaurant-barbecue","status":"publish","type":"post","link":"https:\/\/www.luxurygold.com\/lg\/buenos-aires-restaurant-barbecue\/","title":{"rendered":"Raising the Steaks: This Buenos Aires Restaurant Makes Barbecue an Art Form"},"content":{"rendered":"

Fog\u00f3n Asado is no ordinary Buenos Aires restaurant. This petite <\/span>parrilla<\/span><\/i> (the name for this city’s expert steakhouses), with its exposed brick and leaping flames, is more like an immersive theatre experience melded with a supper club, all designed to introduce guests to the Argentinian art of asado. In an exclusive experience designed by the owners, Argentinian Alex Pels and his Danish wife Dani Jenster, the intimate space holds a maximum of 30 diners, who are given a ringside seat to this traditional, meat-focused feast. <\/span><\/p>\n

Luxury Gold clients, visiting the Buenos Aires restaurant on the Argentinian leg of our <\/span>Grand South America tour<\/a><\/strong>, are among the lucky few in attendance. Sitting at the polished countertop, you\u2019ll watch the expert chefs smoke, sizzle and slice different cuts of meat, seasonal vegetables and the local provoleta cheese \u2012 all on an elaborate, custom-made barbecue that executive chef Jos\u00e9 Gilberto Garcia calls \u201cthe Ferrari\u201d of grills. We caught up with Jos\u00e9 to find out about this very particular style of South American cuisine.<\/span><\/p>\n

\"Fog\u00f3n

A chef at Fog\u00f3n Asado shows diners the way of the asado (Fog\u00f3n Asado)<\/p><\/div>\n

We think you’ll also like: Award-Winning Argentine Wines You Must Try on Your Next Trip<\/a><\/em><\/p>\n

Your Buenos Aires restaurant describes itself as “asado for a fine dining audience”. Can you tell us a bit more about this?<\/h3>\n

“Certainly. Asado describes the grilling technique \u2013 over a wood fire and its embers, but for Argentinians it’s also a kind of ritual, a traditional experience. It’s a very special moment to share with friends or with family. We usually gather at weekends for an asado, where we grill different cuts of meat for many hours. Everyone stands around the grill, enjoying wine and tasting the different cuts. At Fog\u00f3n, we\u2019ve tried to recreate that feeling for a fine dining audience. We like to incorporate innovative techniques and presentations to elevate the experience. Our tasting menu is designed based on the Argentine asado, but has a modern and unique approach.”\u00a0<\/span><\/span><\/p>\n

What\u2019s the origin of the cooking style, and how do you engage with that?<\/h3>\n

“The history of asado in Argentina dates back to the 19th century, evolving from the cooking practices of gauchos \u2013 Argentinian cowboys. As they roamed the vast pampas herding cattle, they developed simple, yet flavorful ways to cook meat over open fires. This method became ingrained in Argentine culture, blending indigenous techniques with Spanish influences. The gauchos had their tools, like the gaucho knife, the fac\u00f3n, which are very sharp. They used it for fighting, they used it for cooking and that\u2019s really all they needed. We really wanted to include these tools in our dining experience. So a selection of these knives are presented to diners during the meal in a handmade wooden box, and each person can kind of choose their weapon. That’s our way of including a little bit of the culture and the history.”<\/span><\/span><\/p>\n

\"Fogo\u0301n

Meat is grilled at Buenos Aires restaurant Fogo\u0301n Asado (Fog\u00f3n Asado)<\/p><\/div>\n

Explore More: Inside Vancouver’s Only Indigenous Restaurant, Salmon n’ Bannock<\/a><\/em><\/p>\n

Can you tell me about the technical aspects of the fire cooking process?<\/h3>\n

“At Fog\u00f3n we use two different types of wood that are typical here in Argentina; there\u2019s one in particular called <\/span>quebracho, which is one of the hardest woods in the world. The Spanish name for it actually comes from the phrase \u201cto break the axe\u201d. The white kind, quebracho blanco, is <\/span>what we use to start the fire on our parrilla (grill) for the bigger cuts of meat to hang over; then we add the red kind (rojo), and once there are glowing embers from that wood, we cook smaller items like the rib eye or the bife el chorizo. It really adds a special flavour to the meat.”<\/span><\/p>\n

How do you ensure the quality of ingredients?<\/h3>\n

“Quality is key at Fog\u00f3n. We meticulously source our ingredients, prioritizing local, organic, and sustainably raised meats and produce. Our partnerships with local farmers and suppliers ensure that we receive the freshest and highest quality ingredients available. Each piece of meat is carefully selected for its marbling, age, and origin, ensuring that only the best makes it to our grill. This commitment to quality extends to every aspect of our dishes, from the vegetables and herbs to the specialty condiments. Unlike other restaurants, we only do one sitting per night, ensuring that each product is treated with respect and care.”<\/span><\/p>\n

What are some of your favourite dishes on the menu?<\/h3>\n

“One of mine is the rib-eye cap, what we call the <\/span>ceja<\/span><\/i> (eyebrow), which we smoke with pine cones for an hour or so, something like that. Then we chargrill it over a strong fire for six or seven minutes more, until it\u2019s rare to medium-rare. The flavour is very smoky and we serve it with a creamy cauliflower puree and corn cooked with a local technique called rescoldo<\/em>, where we cook the vegetables over the fire. It\u2019s smoky, salty, creamy, and even a little acidic because we add a little rice-vinegar to the cauliflower. It\u2019s like a hug for your tongue. <\/span><\/p>\n

“Another very typical street food here is <\/span>choripan<\/span><\/i>, which is usually local chorizo or morcilla sausage served in a baguette. This is something we eat at concerts, at the market or football games. But because we\u2019re taking asado to a fine-dining experience, we reimagined the choripan<\/em> for our menu. We put the two types of sausage on open-face, grilled breads, with a delicious apple and quince chutney on top, and flame-grilled pepper. In Spanish we call the combination \u201cun matrimonio\u201d (the marriage) because it goes so well together.”<\/span><\/p>\n

\"Dishes

Dishes at Fog\u00f3n Asado, Buenos Aires (Fog\u00f3n Asado)<\/p><\/div>\n

Save for later: Indulge Your Inner Gourmet With These Luxury Food Experiences<\/a><\/em><\/p>\n

What else can guests expect from the experience?<\/h3>\n

“Guests are greeted with a cocktail, a Negroni but crafted from Argentine ingredients, like mate (a caffeinated herbal drink), Patagonian elderflower, vermouth and Viognier wine. From there it\u2019s a three-hour fireside dining experience; you sit at the bar and all the preparations are done in front of you, right on the fire. I\u2019ll explain each cut of meat, and show you them on a big wooden board before we begin. It\u2019s a very interactive experience, inspired by the fact that Argentinians often gather around the asado when cooking at home. <\/span><\/p>\n

We also have wine pairings of regional and national wines; our owners don’t believe in set glasses of wine, so we are very generous with refills! You\u2019ll try every classic asado dish that you would usually try, but in a fine-dining presentation: they\u2019re smaller, lighter plates and a bit more creative. It’s a real performance: our team loves to work in front of people and answer questions.”\u00a0<\/span><\/p>\n

Experience the art of Argentinian asado on our Grand South America journey<\/a><\/strong><\/em><\/p>\n

Fogon Asado has two Buenos Aires restaurants \u2012 one in Palermo Soho and one in Palermo Viejo. Tasting menus from $60 for lunch and $80 for dinner; wine pairings available (fogonasado.com<\/a>)<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Fog\u00f3n Asado is no ordinary Buenos Aires restaurant. 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