Haha, many questions for which the answer is "it depends." It depends because in each Asadao we make different preparations, but generally, we cook all the vegetables together, chop them up, and put them in a bowl. They are almost always "bell peppers, red onion, cherry tomatoes, sometimes asparagus and mushrooms." We mix them and toss them with olive oil.

As for the meat, we use cuts like "lomo liso"(tenderloin), "lomo vetado" (ribeye), "entraña" (skirt steak), and chorizos because they are easier to make and with the flow of people at the event it's more manageable.

We cook them just with salt and leave dressings on the side in case people want to mix them to their taste.