Next time you drive into the Van Nuys-adjacent park that holds Balboa Lake Park on the weekend, you may be distracted from the lake views and swan boats by the unholy mountain of Colombian meats amassing under the ad hoc food stand named Asados To Go.
There, you’ll see fresh, fat links of chorizo cinched in rough thread dangling from the crossbar of a gaucho-style parrilla (grill). Its black grates sizzle with homemade morcilla (blood sausage), crisp-skinned chicharrón (skin-on pork belly), tri-tip, and pork ribs, all fighting for space beside hand-shaped arepas and wedges of pineapple, plantain, and salted potatoes.
A trio of guys in leather aprons weave through the tent, variously smoking, slicing, and boxing the tempting proteins, while Colombian families play ball, chill inside tents, and snuggle on picnic blankets across the nearby grass. They stuff themselves with gondola sandwiches and fingerfuls of steak as Pastor Lopez’s cumbias and Grupo Niche’s salsas blast out of unseen speakers.
Asados To Go is the dream of 36-year-old Camilo Valero, who came to the States roughly four years ago from Bogotá. Unsatisfied with finding consistent, well-paid work, he looked to the asados (barbecues) he prepared with friends back in Colombia for a unique business venture that had appeal for L.A. carnivores across its wide swath of cultures.