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Well roast: what a roast!

The roast is eaten in a thousand ways. Today, we present you a very particular way that comes from the north of Cordoba: the barbecue of well.

Asado al pozo

The Near Aromas Project, of the group Tales en Boca, brings us closer to traditional and regionalrecipes. And what food is more Argentine and traditional than the asado? However, this is the way we are the Cordoba people, we put one more twist on everything. In the department of San Justo, in the community of La Paquita, we eat the Wellroast . A whole ritual revolves around this event. It's just, as we know, roast is more than just a meal. It's like a mass, a gathering that has as its protagonist on the grill, but that means much more than getting together to eat.

In this case, to prepare the so-called roast well, we must follow some recommendations. We bring you closer to the recipe, and we add a couple of tips:


  • A shovel. Oh, yeah. A shovel.
  • Cut meat of choice
  • Salt and pepper to pepper to taste
  • Some salad to accompany the asadito, once it is ready.

Step to step

  1. The first thing to do is a well approximately 60 cm deep, and the size of the grill to be used.
  2. There, it sets fire for an hour in such a way that it raises a lot of temperature. A lot of it!
  3. Then the embers are removed, the earth is left alone. It's a little white on the edges from the heat.
  4. On the grill, the seasoned meat is placed to taste and then the well is covered with a veneer on which all the coals that were removed from the well are placed.
  5. In two hours it's ready. Some of them open the plates to look at, but some know that in two hours it's finished.

Genoveva tells, in the recipe book Aromas Nearby, that “the cow's head is very rich, has a lot to take out: the tongue, the jaws, the brains”.

We also offer you a recipe of chimichurri to accompany this delicious roast of well. Click here. Another recipe cordobesaza.

We suggest you continue reading the following notes:

asado-argentinoThe roast, a ritual that defines us
Publication Date: 22/05/2020

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