Smorgasburg Los Angeles, BBQ day #2. Serving Argentine Asado (AKA asado argentino) in stripes(tira de asado), freshly made chimichurri, matambre a la pizza, chorizo and morcilla. Under the name of Asado and Chimi (or Asado & Chimi) We had regular and spicy chimi, with an Asian inspired salad. As it was the 2nd day, we had some more experience under our belts.
Thank you much to everyone who came to support us!
"As we evolve, we are trying to figure out so many things, like the menu. It is perhaps better explained in the words of an Instagram post:
hese last couple of months have been a great experience for something I had never done before. I have been encouraged greatly by many people and challenged to grow beyond what I though I could do. It’s been great., But at the same time, I have been struggling.
I struggle with my identity in the food that I do. I have such a rich cultural background and yet I am having such a hard time telling my own story. This is something that has been tugging at my heart all along as we were doing all the pop ups. Which, incidentally, is the reason why there really hasn’t been one since Smorgasburg. I haven’t been able to find my own voice, and this is where I am today, reflecting on how I want to tell my story through food."
Some shots from that day:
Pablo handling the tiras de asado on the grill.
Costillares a la cruz, meaning the "whole slab on the cross"
TIras de asado, ready to be served
Argentine classic sandwich, Choripan. Alongside, morcipan (morcilla, or blood sausage) If the US has hot dogs, its Argentine equivalent would be the Choripan
Another dish that is served in Argentina, is the Matambrito a la Pizza, loved by pizza eaters who do not want or cannot have gluten, as the "dough" is really pork.
All photos in this post were taken by our friends at jwww.zsquaredphotography.com
If you would like to buy some chimichurri, pleas go to our chimichurri site here