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How to make Colita de Cuadril
Learn what makes Colita de Cuadril special, cook the free ComidaTime recipe, then keep cooking from Authentic Argentine Cuisine.
Why cooks start here
Colita de cuadril is tri-tip, grilled as a roast, then sliced. It is a modern asado favorite: enough for a table, with a grain that rewards a sharp knife.
Colita de cuadril, or tri-tip, has swiftly become a staple at modern Argentine asados. Unlike traditional cuts, this piece is grilled whole as a roast, allowing its robust flavors to deepen over the flame. It's a popular choice for gatherings, providing enough meat to satisfy a hungry table. The tri-tip's grain is unique, making it an ideal candidate for slicing and sharing among friends and family. The taste of colita de cuadril is a celebration of simplicity. Seasoned with just coarse salt, the meat's natural richness shines through, offering a juicy, tender bite with each slice. A sharp knife glides effortlessly through the grain, ensuring each portion captures the essence of the grill. This dish embodies the essence of Argentine grilling: straightforward, communal, and deeply satisfying.
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