AsadoAdventure

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AsadoAdventure Founded in 2016, we are a family business specializing in unique food- and drink-related tours

The Argentine asado, in its simplest form, is way of cooking meat, an art form that represents a national identity, and a unique culture with its own set of customs and rituals. The asado is also a time, when families and friends get together to share and experience the great food they created. This is the complete essence of an Argentine asado: a cultural dining tradition handed down from generation to generation. Think of it like Thanksgiving, but it happens every weekend, which means a lot more great food and laid back family time for everyone involved. The Buenos Aires Asado Adventure is an open invitation to become a part of the family and experience creating an Argentinian asado. The tour is organized into small intimate groups (smaller than 10 people), where you will be guided through the cooking and social traditions of the Argentine asado. We will invite you into a private residence, get to know each other a little and head off to visit the local butcher, baker, w**e merchant and vegetable stand. We’ll talk to these local merchants and buy our ingredients just like a local would go about organizing their own Argentine asado. We can even buy some flowers from the local flower stand to decorate the table. You will also be getting a walking tour of the very hip and trendy neighborhood of Palermo Viejo. In this tour you don’t just show up and sit down at a table and be served by a waiter. No, in this tour, you roll up your sleeve; you learn how to organize an asado. You get a glimpse into everyday Argentine life as we go out and shop for the ingredients, prep the grill, and the meat, set up the table, and finally sit back and enjoy the fruits of our labor with good food, good w**e, and good company and wonder no more about what it must be like to be at one of those famous Argentine weekend asados because you will have created your very own. Tours run Tuesday through Saturday from 10am to 2/3pm and occasionally on Saturday evenings from 5pm to 10pm.

14/09/2026

Most guests hesitate before their first bite of sweetbread. This one didn't take long to decide.

We marinate ours in buttermilk overnight before they go on the coals, that's what gives them the golden crust. She tried it in the garden at home, chimichurri on the side, a glass of Torrontés going with it. Her exact words: 'it was delicious.’

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I went to Lobos expecting a quiet weekend and planned to read a book. I never even opened it.My original AsadoAdventure ...
08/09/2026

I went to Lobos expecting a quiet weekend and planned to read a book. I never even opened it.

My original AsadoAdventure grill master, Max Carnage, saw where I was and sent me a message: “Tell me you are eating at Cantina Villapicante.”

A few hours later, we stepped through the door of an ordinary-looking house and into a blue-lit seafood cantina filled with the lives and travels of Gonzalo and Andrea. Sardinia, Brazil, Thailand, and Lobos all found their way to the table, sometimes on the same plate.

I wrote about the restaurant, the couple behind it, and how travel gave them a new way to return home.

Read the full story: https://www.asadoadventure.com/post/cantina-villa-picante-seafood-in-the-argentine-pampas

I went to Lobos expecting a quiet weekend and an unread book. Instead, I found Cantina Villa Picante, where years of travel return to the table as seafood.

We walked over to Villa Crespo for dinner the other night and tried Tinte, a small pasta restaurant on the corner of Cas...
06/09/2026

We walked over to Villa Crespo for dinner the other night and tried Tinte, a small pasta restaurant on the corner of Castillo and Uriarte.

The space appears to have once been a neighborhood tintorería, and they kept the old painted glass in the windows. Even the name, Tinte, is a little nod to what used to be there. Inside, it’s small and welcoming, with white tablecloths, shelves of w**e and the feel of a neighborhood bodegón.

We arrived at 8pm, which is ridiculously early for dinner in Buenos Aires. The only person eating when we walked in was the waitress, having her dinner before the evening service got going.

The menu is small and sorrentinos are the main attraction. We ordered the classic ham and mozzarella with salsa rosa, and ternera with tomato sauce. Both were excellent, but the ternera was my favorite. A bottle of Bairoletto Pinot Noir worked beautifully with both.

And then flan mixto.

A little local advice: when you see flan on a menu in Argentina, add mixto. That gets you dulce de leche and whipped cream. There is really no reason to make life more difficult than it needs to be.

They also make their pasta in house and sell it fresh to take home. Another very good reason to walk to dinner.

Sometimes you find a place simply by walking past it. This happened to me.NINO opened on Honduras not long ago. It’s a s...
04/09/2026

Sometimes you find a place simply by walking past it. This happened to me.

NINO opened on Honduras not long ago. It’s a small pastry shop with a big window onto the street and a display case that makes choosing anything difficult.

The medialunas are still the reason to get there early, before they’re gone. This time, though, I tried the key lime pie with a flat white. Tart, creamy and maybe the best version I’ve had in Buenos Aires.

They currently have five stars from 68 Google reviews, so apparently I’m not the only one who has noticed.

Find them on Instagram:

This is where provoleta starts. 🧀And yes, cutting through one of these is a workout.Eventually, you end up with these.Pr...
28/08/2026

This is where provoleta starts. 🧀
And yes, cutting through one of these is a workout.

Eventually, you end up with these.
Provoleta was created in Argentina around 1940 by Natalio Alba, an Italian immigrant from Calabria.

Alba adapted Italian provolone specifically for the Argentine parrilla. 🔥

Italian roots. Argentine invention. 🇮🇹🇦🇷🔥

24/08/2026

Took my daughters back to the restaurant that's nearly impossible to get into. Worth the wait, every time.

We went back to Anchoita for the second visit. Same table Fabi and I sat at the first time, this round with our daughter...
24/08/2026

We went back to Anchoita for the second visit. Same table Fabi and I sat at the first time, this round with our daughters in tow, which is its own kind of miracle on a weekend.

The chickpea empanada won them over completely. I stayed unconvinced, too dry for my taste, and I said so. Everything after that was not up for debate: cubos de pesca, a vegetable course that could carry the menu on its own, merluza negra, shrimp, and a dessert lineup that capped the night.

We drank a bottle of Altar Uco Edad Moderna Malbec. Found out a few hours later my nephew is pouring that same w**e at his wedding.

Read about our first visit below. 👇

https://www.asadoadventure.com/post/anchoita-restaurant-buenos-aires-a-night-that-changed-my-mind

16/08/2026

A honeymooning couple. A solo traveler back in Buenos Aires 25 years after his last visit, when work barely gave him time to look up. Same table, same fire, same asado. Snippets from the day below.

06/08/2026

I think I found my favorite restaurant in Buenos Aires right now.

At NESS, we sat only a few steps from the open kitchen, watching the cooks manage the fire and nearly every plate being assembled. The food was excellent, but the warmth of everyone working there made the dinner even better.

I wrote about the entire experience, including our unexpected visit to the upstairs production kitchen. Tap the link in my bio, then select Tours and Blog.


Dirección

El Salvador 4600 Block
Buenos Aires
1414

Horario de apertura

Lunes 10:00 - 17:00
Martes 10:00 - 17:00
Miércoles 10:00 - 17:00
Jueves 10:00 - 17:00
Viernes 10:00 - 17:00

Teléfono

+12244365075

Notificaciones

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