Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina and Uruguay where it is also a traditional event, as well as Brazil, Chile and Paraguay. An asado usually consists of beef, pork, chicken, chorizo, and morcilla, all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.