Fire, time, and the joy of gathering
An asado is not just a barbecue.
It’s a ritual. A rhythm. A reason to gather.
In Argentina, an asado means slowing down.
Lighting the fire early. Talking while the embers settle.
Cooking with patience. Eating with gratitude.
At El Quincho, we bring that spirit to Christchurch.
Same fire-first philosophy. Same respect for the meat.
Just with a Kiwi backdrop.
An asado starts hours before anyone eats.
Wood is burned down to embers.
No flames. No rush.
The fire is moved, shaped, and controlled.
Heat is earned, not forced.
This is parrilla cooking.
Where timing matters more than tricks.
Where smoke whispers, never shouts.
The parrilla is the grill.
But it’s also the soul.
Meat cooks slowly over glowing embers.
Often seasoned with nothing more than salt.
Because good meat doesn’t need hiding.
Classic asado cuts include ribs, sausages, and large bone-in pieces.
Each cut has its moment.
Each one comes off when it’s ready — not when the clock says so.
An asado is social by nature.
People gather around the fire.
Stories stretch longer than the shadows.
Food arrives in waves.
Plates are shared.
No one eats alone.
As we often say in the kitchen:
An asado feeds the soul before it feeds the belly.
At El Quincho, inside Riverside Market, we honour tradition while embracing where we are.
Local produce.
Seasonal rhythm.
Argentine technique.
Fire connects us — whether in Buenos Aires or beside the Avon River.
Different places.
Same warmth.
Because it’s not designed to impress.
It’s designed to connect.
No shortcuts.
No pretence.
Just fire, food, and time together.
You don’t just remember what you ate.
You remember how you felt.
Full belly.
Happy heart.
If you’re curious about asado, the best way to understand it is to sit at the table.
Join us at El Quincho.
Smell the smoke.
Taste the fire.
👉 Book a table, explore our online shop, or talk to us about catering your next gathering.
We’ll keep the fire warm for you.
