Asado Academy – Chapter 03
Salt, Not Sauce
Good meat needs no masking. For asado, we use mainly Sal Entrefina – a medium-fine salt grain that adheres perfectly to the meat, even on the grill grate. No spice blends, no sauces before grilling that would cover up the actual flavor.
Sometimes a brine is used – but not to add flavor, rather to add moisture, especially for leaner cuts. The distinction matters: it's never about flavoring the meat, but about bringing out its own quality to the fullest.
This isn't about cutting corners on flavor, but respect for the meat: if it's good – the right breed, the right raising, the right aging – then it needs nothing to cover up that flavor.
"Marinade hides meat that isn't good enough to speak for itself. Ours doesn't have to."
— Maqui
Photo coming soon from Maqui