Like the English term barbecue, the Spanish asado deals both with the social event of barbecuing and the technique of roasting meat on metal grates over flames. In Chile, the grill is called a parrilla and the mountains of meat heaped onto it tend to be spicier than what you’d expect to encounter at the average American barbecue, but beyond that, Chilean asado would be familiar to most. Ribeye steaks are common, as are longaniza or chorizo sausage on rolls.
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