Remember I was telling you about how seriously South Americans take their bbq-ing or asado? Well, that’s how things are at El Asador. Last Thursday, Trans7’s Etalase invited me back in for an interview and live review of El Asador’s grub and gulp. Our last collaboration was a similar project at The Holy Crab just several months back. Watch the last segment here:
The last time I visited El Asador was almost a year go, so it was nice to have a little memory refresher. And this time, I had a taste of their specials! Can’t complain, won’t complain.
So it’s just me doing the usual–snapping food from 50 different angles until finally eating–but with a fat lens enjoying (or more likely revolted by) the view.
This seemingly simple task may not be for everyone. It demands some patience (not that I have a whole lot of it), humor, and a whole lot of gut (literally and figuratively). If the camera needs to retake one cut of the chicken you’ve just slapped in your face, you just have to do it again. Or when the shot of the steak in your mouth wasn’t quite close-up enough, R-E-P-E-A-T. Still not complaining.
From the Parrilla:
Beef Ribs, Chorizo, Flank, Lamb Sausage, Whole Chicken Legs, Ribeye, Pamplonas (boneless chicken legs stuffed with mozzarella, capsicum, olives, and other spices)
Breakfast Burrito Carne
Burrito filled with minced beef, veggies, and eggs served with a side of salad.
Other dishes sampled (not pictured here) included Lengua à La Vinagreta Con Ensalada Rusa (boiled sliced beef tongue marinated with parsley, garlic, spices, olive oil, white vinegar, and egg, and served cold with a Russian-style salad on the side), Grilled Chicken Caprese Quesadilla (toasted soft flour tortilla topped with mozzarella and cheddar cheese, marinated and grilled chicken breast, fresh tomatoes, basil leaves, and sour cream), and Sopa Mama Grillo’s (mixed meat and vegetables of the day, blended together and served with a thick puff pastry hat). For more visuals to drool over, click here.
Thank you Trans7 and El Asador for a gut-challenging day! Stay tuned for the segment on Friday, 13 June 2014 at 14:15 on Trans7!