Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay and Uruguay, where it is an exceptionally popular dish.
In these countries, asado is a traditional dish and also the standard word for "barbecue".
An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire. An asado will almost always include meats and usually ( or alternatively) embutidos and /or offal. Generally in more elaborate versions the embutidos and meats are accompanied by red wine and salads.
In more formal events and restaurants, food is prepared by an assigned asador or parrillero (griller), the cook. In informal and relaxed settings this is customarily done in a collective manner by volunteers.
Asado is a traditional dish and also the standard word for "barbecue"