Backyard asado, country ovens, and smoky comfort

Chilean asado traditions favor beef, pork, and chicken over wood or charcoal, often finished with pebre—a cilantro-chili salsa that shows up at every grill. Rustic hornos de barro (clay ovens) also turn out roasts and pork rolls, bridging homey technique and celebratory meals. While the parrilla is widespread, regional practices vary: in central valleys it’s weekend family fare; in the south, long, slow roasts keep pace with colder weather. Sausages and cuts like arrollado huaso appear alongside salads and fresh breads, tying the grill to Chile’s bread-loving table.