Every service must have a part to offer answers to these recurring questions, which are given quite frequently, as used in the network the term «FAQ’S» frequently asked questions, here we leave some of the most common:
FREQUENT QUESTIONS
We are less than 30 people and we want to hire a barbecue. Can we?
We ask as an essential requirement that you be at least thirty people to be able to support in an affordable way the expense in meat that requires organizing a barbecue with these characteristics, because this format requires medium-large pieces of meat. Also if you hire the Asado something less than 30 people, the cost you will bear each one will be increased to cover the total price. Of course, you will have meat for 30 people, to consume when you want. We cook all the meat, and we leave it cooked.
If at the last minute they are more guests than expected?
We kindly ask you to notify us at least 24 hours in advance, since the freshness and quality of the meat conditions prevent us from supplying frozen meat suppliers or storing more meat than you request.
If there is meat left over, what happens?
We are responsible for buying the meat, and if left over, that meat is cooked for the customer to enjoy it at another time.
Can roast be done anywhere?
In private places, the soil does not matter, in public places it does not matter, as long as they have permission from the corresponding town hall or administration.
What does it include to hire an Argentine Asado?
It includes only the roasted meat, cut and put in a tray to serve, in case of dispensing an extra service of catering or any other suggestion, if they do it in advance we can offer it.
What does not include hiring an Argentinian Asado?
Drinks, cutlery, plates, bread, accessories and / or furniture such as tables, chairs, tablecloths, etc …
Which meat do we usually cook?
Veal, pork and Creole. It can be added on demand Chicken, lamb on the spit, whole piglet. Also special orders such as: Sweetbreads, entrails, etc …
What should I take into account when a barbecue, and the day of the event?
Punctuality in the agreed place, having the place conditioned, clean, and organized that allow us to start riding immediately after arriving. We need 3 and a half hours before serving your guests food.