On deciding to cook an “asado” we carefully consider everything that must be prepared previously so that nothing important is missing. We choose the best wood and charcoal for the fire, select the meat, the seasoning, utensils and knives. One must always have a couple of old newspapers to start the fire and clean the …
When someone cooks meat over live coals, time seems to function differently, patience and calm are key ingredients for a good result. Managing the hot coals, getting the heat just right and the height of the grill are all very important elements. Mollycoddling the meat when salting it and the right temperature are also important …
The “Asado” Doing some research into the origins of the custom, or pleasure of eating “Asado”, I found that the Palaeolithic Homo Habilis began to eat raw meat as a staple in his diet, some 2,33 million years ago after being forced to migrate onto the steppes of sub-Saharan Africa. Later, his successor Homo Ergaster …
We are what we put on our meat Nobody can dispute the fact that CHIMICHURRI is typically Argentine and identifies us all over the world. What is difficult is to know the true origin of the recipe and where its peculiar name originates. During the many years I lived in Patagonia I met and shared …
Tehuelche Grill Argentino
Carretera de Benahavís (A-7175), km. 1,5
29688 – Estepona – España
resto@tehuelche.net
952 883 742 o 615 794 799
Lunes – Sábado de 18:30h.- 23:30h.
Monday – Saturday 18:30h.- 23:30h.
AONIKENK FAMILY GROUP
