Buenos Aires: Asado Steak & Wine Private BBQ Cooking Class

Summary

Grill Argentine steak in a family garden with wine and laughter

You’ll join locals in Buenos Aires for an asado where you’ll grill steak over wood embers, mix your own chimichurri, sip Malbec and Torrontés wines, and share dinner under garden lights. Expect hands-on moments, laughter with your host, and flavors that linger long after you leave.

Step-by-step itinerary

Day 1 — Argentinian Asado and Wine Experience

• Arrive and receive welcome wine
• Enter family garden and smell grill
• Watch grilling of sirloin and choripán
• Make traditional chimichurri sauce
• Grill premium cuts over wood embers
• Enjoy meal with local wine pairings
• Share stories at family table
• Taste dessert and coffee

Top questions

Is this Buenos Aires asado experience wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible.

Are alcoholic beverages included in the asado cooking class?

Yes, both wine and other alcoholic drinks are included.

What foods will I try during the Buenos Aires asado?

You’ll taste steak cuts like short rib and sirloin, choripán sausage, provoleta cheese, morcilla blood sausage, chimichurri sauce, dessert cake with dulce de leche, coffee or tea.

Does this asado experience include pickup?

No hotel pickup is mentioned; guests arrive independently.

Can infants or small children join this Buenos Aires BBQ tour?

Yes, infants can attend with adults; strollers are welcome and infant seats are available.

Is public transportation nearby for this Buenos Aires cooking class?

Yes, public transportation options are available close by.

Do I need to know Spanish for this asado experience?

No language requirement is listed; hosts are used to international guests.

What’s included

Your evening includes snacks on arrival with premium Argentine wine in a private home garden setting; hands-on grilling of steak cuts over wood embers; classic sides like choripán sausage and provoleta cheese; homemade chimichurri sauce; dessert with dulce de leche; Colombian coffee or tea; plus all alcoholic beverages shared around the table before heading home full (and maybe just a little smoky).

What’s the experience like?

The moment we stepped into the garden in Buenos Aires, I caught that first smoky drift from the parrilla — not just any barbecue smell, but something deeper, almost sweet. Our host, Martín, handed me a glass of Malbec right away (I was nervous I’d spill it on his white tablecloth) and started chatting about how every asado here is more about the people than the food. He had this way of making you feel like you’d known him for ages, even though I’d only just learned to pronounce “chimichurri” properly (sort of — Martín grinned at my accent).

We gathered around the grill while Martín explained why he only uses wood embers instead of charcoal — “it’s slower but worth it,” he said, poking at the glowing logs with a practiced hand. The air was cool but not cold; someone’s cousin played old tango songs on their phone. I tried my hand at making chimichurri (spoiler: too much garlic), and then we all took turns flipping steaks and sausages. The choripán had this crispy snap when you bit into it, and the provoleta cheese melted just enough to stick to my fork. There was a lot of laughter when someone dropped a piece — nobody cared.

Dinner happened around a big wooden table under string lights. We passed plates back and forth: short rib steak, morcilla, salads I can’t name. The carrot cake with dulce de leche was so sweet it made me pause for a second before going in for more. Someone poured Torrontés wine for us to try — floral and kind of sharp at the same time. It felt less like a cooking class and more like being invited to someone’s family gathering. I still think about that night sometimes when I catch even a hint of woodsmoke.