The Argentine table

An Argentine meal is the fire: chorizo first, then the asado. Empanadas are another hour unless they open the fire.

Asado de tira is the Sunday grill. Choripán is the first meat off the parrilla, in bread, with chimichurri. Empanadas can start a gathering or be a merienda of their own.

The inherited table is a patio and a long afternoon. The newer table is still chimichurri and good bread.

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How it looks

The patio asado

A parrilla, a board of meat, chimichurri, cheap wine in a tumbler.

An Argentine asado: ribs on a board, chimichurri, bread, and a glass of wine.

The inherited table is outside. Someone tends the fire for hours. Bread. A simple salad. Nobody plates a restaurant steak with a heap of empanadas as 'sides.'

Choripán opens. Asado de tira is the reason you stayed.

How it looks

The empanada night

A tray of baked meat pies, chimichurri, wine. The grill can stay dark.

Empanadas de carne with chimichurri and wine.

The newer table is a kitchen tray of empanadas de carne. Chimichurri. A salad if you want green. That is enough.

How it is served

The order of the room

Fire first, chorizo in bread, then the ribs. Empanadas can be their own night.

The asado sequence is honest: fire, choripán to keep people quiet, then ribs and other cuts, salad, bread, Malbec. Chimichurri and salsa criolla on the side. That is one table, in order — not a plated steak dinner with a sausage garnish.

A dozen empanadas with wine can be the whole night. They do not need a second main of asado unless you meant the Sunday fire.

Bring it home