I've spent over a decade perfecting the art of Argentine asado — wood fire, patience, and the right cut at the right moment. I trained alongside professional grill masters before opening our garden to travelers from around the world. Every course is cooked slow, the way my family always did it. I love watching strangers loosen up after the first glass of wine and leave hours later laughing like old friends. That's the real magic of asado — it's never just about the meat.