{"id":17735,"date":"2026-05-10T09:57:15","date_gmt":"2026-05-10T12:57:15","guid":{"rendered":"https:\/\/impactocastex.com.ar\/?p=17735"},"modified":"2026-05-10T09:57:16","modified_gmt":"2026-05-10T12:57:16","slug":"el-ritual-del-fuego-lento-el-asado-a-la-estaca-una-tradicion-viva-en-la-pampa","status":"publish","type":"post","link":"https:\/\/impactocastex.com.ar\/?p=17735","title":{"rendered":"El ritual del fuego lento: el asado a la estaca, una tradici\u00f3n viva en La Pampa"},"content":{"rendered":"\n<p>El asador reconoce que el ritual es \u00abun espect\u00e1culo vistoso\u00bb.<\/p>\n\n\n\n<p><strong><\/strong>Entre le\u00f1a, viento y paciencia, el asado a la estaca sigue vivo en los pueblos pampeanos. En Maisonnave,&nbsp;<strong>Jorge Basso mantiene intacta una t\u00e9cnica heredada de su padre y convertida en s\u00edmbolo<\/strong>&nbsp;de la cultura criolla.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.eldiariodelapampa.com.ar\/\/img\/publicaciones\/2026\/05\/10\/alta\/917616-t.jpg\" alt=\"\" \/><\/figure>\n\n\n\n<p>El fuego todav\u00eda habla en el oeste y el norte pampeano. Habla con olor a le\u00f1a de cha\u00f1ar o cald\u00e9n, con costillares inclinados frente a las brasas y con largas esperas alrededor de una cruz de hierro clavada en la tierra. En tiempos de parrillas modernas y cocciones apuradas,&nbsp;<strong>el asado a la estaca conserva algo de ceremonia antigua, de rito criollo transmitido de generaci\u00f3n en generaci\u00f3n.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.eldiariodelapampa.com.ar\/\/img\/publicaciones\/2026\/05\/10\/alta\/917614-t.jpg\" alt=\"\" \/><\/figure>\n\n\n\n<p>La tradici\u00f3n fue relevada recientemente por la Secretar\u00eda de Cultura del Gobierno de La Pampa como parte del Patrimonio Cultural Inmaterial. Entre los testimonios recogidos aparece la historia de&nbsp;<strong>Jorge Basso, un asador de 68 a\u00f1os que vive en Maisonnave y que aprendi\u00f3 el oficio mirando a su padre<\/strong>&nbsp;en el campo.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=zj5lkXvadlE\" target=\"_blank\" rel=\"noreferrer noopener\">video<\/a><\/p>\n\n\n\n<p><strong>\u00abEl asado a la estaca ha convivido conmigo toda la vida\u00bb<\/strong>, cuenta en la ficha de relevamiento. Recuerda que de chico ve\u00eda en el campo los agujeros donde se clavaban las estacas, \u00abcomo huellas vivas\u00bb de una forma de cocinar que acompa\u00f1\u00f3 durante d\u00e9cadas la vida rural pampeana.<\/p>\n\n\n\n<p><strong>La t\u00e9cnica parece sencilla, pero tiene sus secretos<\/strong>. Primero hay que preparar el fuego y estudiar el viento. Despu\u00e9s vienen las estacas calientes, la carne salada y la paciencia. Mucha paciencia. Un buen asado a la estaca tarda entre tres y tres horas y media, y \u2014seg\u00fan la vieja escuela\u2014 s\u00f3lo debe darse vuelta una vez.<\/p>\n\n\n\n<p>https:\/\/googleads.g.doubleclick.net\/pagead\/ads?client=ca-pub-6403813037603277&#038;output=html&#038;h=280&#038;num_ads=1&#038;adk=1909521250&#038;adf=2495168725&#038;pi=t.aa~a.2470000188~i.52~rp.4&#038;w=839&#038;fwrn=4&#038;fwrnh=100&#038;lmt=1778417596&#038;rafmt=1&#038;armr=3&#038;sem=mc&#038;pwprc=4381023474&#038;ad_type=text_image&#038;format=839&#215;280&#038;url=https%3A%2F%2Fwww.eldiariodelapampa.com.ar%2Fla-pampa%2F73824%2Fel-ritual-del-fuego-lento&#8211;el-asado-a-la-estaca-una-tradicion-viva-en-la-pampa%23google_vignette&#038;fwr=0&#038;pra=3&#038;rh=200&#038;rw=839&#038;rpe=1&#038;resp_fmts=3&#038;asro=0&#038;aiactd=0&#038;aicctd=0&#038;ailctd=0&#038;aimartd=4&#038;aieuf=1&#038;aicrs=1&#038;fa=27&#038;uach=WyJXaW5kb3dzIiwiMTAuMC4wIiwieDg2IiwiIiwiMTQ3LjAuNzcyNy4xMzgiLG51bGwsMCxudWxsLCI2NCIsW1siR29vZ2xlIENocm9tZSIsIjE0Ny4wLjc3MjcuMTM4Il0sWyJOb3QuQS9CcmFuZCIsIjguMC4wLjAiXSxbIkNocm9taXVtIiwiMTQ3LjAuNzcyNy4xMzgiXV0sMV0.&#038;abgtt=6&#038;dt=1778417581614&#038;bpp=5&#038;bdt=2711&#038;idt=6&#038;shv=r20260506&#038;mjsv=m202605040101&#038;ptt=9&#038;saldr=aa&#038;abxe=1&#038;cookie=ID%3Db659817de5797c63%3AT%3D1757941855%3ART%3D1778417361%3AS%3DALNI_MZoIeHIZnXkzz-fgvz1uUeBBsrAfQ&#038;gpic=UID%3D0000114361262f80%3AT%3D1757941855%3ART%3D1778417361%3AS%3DALNI_MbOK2fCJxAdR0Mrqkt8tncwEk-EuQ&#038;eo_id_str=ID%3D5a5844cbf106afc4%3AT%3D1773659720%3ART%3D1778417361%3AS%3DAA-AfjZ8KXDjactz6atNXivOz9fp&#038;prev_fmts=0x0%2C160x600%2C1351x617&#038;nras=3&#038;correlator=3183280290512&#038;frm=20&#038;pv=1&#038;u_tz=-180&#038;u_his=5&#038;u_h=768&#038;u_w=1366&#038;u_ah=738&#038;u_aw=1366&#038;u_cd=32&#038;u_sd=1&#038;dmc=2&#038;adx=39&#038;ady=2558&#038;biw=1351&#038;bih=617&#038;scr_x=0&#038;scr_y=324&#038;eid=95386814%2C31098320%2C95390680%2C95386194%2C95373848%2C31061690&#038;oid=2&#038;pvsid=4947573360755354&#038;tmod=425343175&#038;uas=1&#038;nvt=1&#038;ref=https%3A%2F%2Fwww.eldiariodelapampa.com.ar%2F&#038;fc=1408&#038;brdim=0%2C0%2C0%2C0%2C1366%2C0%2C1366%2C738%2C1366%2C617&#038;vis=1&#038;rsz=%7C%7Cs%7C&#038;abl=NS&#038;fu=128&#038;bc=31&#038;bz=1&#038;ifi=3&#038;uci=a!3&#038;btvi=1&#038;fsb=1&#038;dtd=15369<\/p>\n\n\n\n<p>Basso utiliza salmuera con romero, tomillo, or\u00e9gano, laurel y ajo. Tambi\u00e9n una \u00abpavita\u00bb con agua caliente, indispensable para manipular la estaca sin movimientos bruscos.&nbsp;<strong>\u00abHay que hacerlo con amor y respeto\u00bb, resume. M\u00e1s que habilidad, dice, lo importante es ser fiel a la tradici\u00f3n.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.eldiariodelapampa.com.ar\/\/img\/publicaciones\/2026\/05\/10\/alta\/917613-t.jpg\" alt=\"\" \/><\/figure>\n\n\n\n<p><strong>El asado a la cruz naci\u00f3 de la necesidad.&nbsp;<\/strong>Los gauchos de los siglos XIX y XX necesitaban una forma pr\u00e1ctica de cocinar en medio de la vida trashumante. Alcanzaba con un fierro y fuego de le\u00f1a. Esa precariedad inicial termin\u00f3 convirti\u00e9ndose en una de las im\u00e1genes m\u00e1s representativas de la cultura argentina.<\/p>\n\n\n\n<p>Con el tiempo, la t\u00e9cnica dej\u00f3 de ser s\u00f3lo una costumbre rural y pas\u00f3 tambi\u00e9n a las fiestas populares, aniversarios de pueblos, jineteadas y encuentros familiares. En Maisonnave, Jorge Basso suele ser convocado para eventos comunitarios y concursos de asadores en distintos puntos del pa\u00eds.<\/p>\n\n\n\n<p>Lejos de desaparecer, la pr\u00e1ctica parece atravesar una nueva etapa de revalorizaci\u00f3n.&nbsp;<strong>\u00abLa gente ha tomado conciencia de lo importante que es esta t\u00e9cnica\u00bb, sostiene el asador.&nbsp;<\/strong>Y agrega que hoy muchos consideran al asado a la estaca como&nbsp;<strong>\u00abun espect\u00e1culo vistoso\u00bb<\/strong>&nbsp;que se disfruta desde el encendido del fuego hasta el corte final.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.eldiariodelapampa.com.ar\/\/img\/publicaciones\/2026\/05\/10\/alta\/917611-t.jpg\" alt=\"\" \/><\/figure>\n\n\n\n<p>La transmisi\u00f3n tambi\u00e9n sigue encendida. Sus hijas lo acompa\u00f1an en algunas preparaciones y ya conocen varios de sus secretos.<strong>&nbsp;Para Basso, el desaf\u00edo es que las nuevas generaciones no pierdan el v\u00ednculo con esas formas de hacer que construyen identidad.<\/strong><\/p>\n\n\n\n<p>Porque el asado a la estaca no es s\u00f3lo comida. Es tiempo compartido, conversaci\u00f3n alrededor del fuego, memoria rural y paciencia. Una costumbre que en La Pampa todav\u00eda resiste al ritmo lento de las brasas.<\/p>\n\n\n\n<p>eldiariodelapampa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El asador reconoce que el ritual es \u00abun espect\u00e1culo vistoso\u00bb. Entre le\u00f1a, viento y paciencia,&#8230;<\/p>\n","protected":false},"author":2,"featured_media":17736,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"El ritual del fuego lento: el asado a la estaca, una tradici\u00f3n viva en La Pampa","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[83],"tags":[],"class_list":["post-17735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-pampa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El ritual del fuego lento: el asado a la estaca, una tradici\u00f3n viva en La Pampa -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/impactocastex.com.ar\/?p=17735\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El ritual del fuego lento: el asado a la estaca, una tradici\u00f3n viva en La Pampa -\" \/>\n<meta property=\"og:description\" content=\"El asador reconoce que el ritual es \u00abun espect\u00e1culo vistoso\u00bb. 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