 The meat is served with bread and salads, condiments such as mojo, chimichurri and Uruguayan salsa criolla and beverages such as wine, clerico and sangria.Asado con cuero (barbecue with its leather), is a favorite variant rurally and is also appreciated in the capital.It requires a more complex technique than that employed for making asado in that the animal is barbecued whole and even with its hide, though the bones are discarded.