There is magic in the smoked meat. At least, that's what Josema Bazan believes.
Get a team of soccer players together at any point during the week and you can bet they'll talk shop, reflecting on training, upcoming matches or past results. Unless, of course, you also put several cuts of beef on the parrilla, the Argentine-style grill, toss on some vegetables -- and maybe some cheese? -- and make them wait.
There's no rushing the asado: the only thing more important than the taste of the meat are the conversations -- no soccer, please -- while it's cooking.