A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.”
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
Another mainstay of South American cooking is the sweet potato, which comes in several varieties, and some of these relatives can be found in Hispanic markets in the United States.
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white.
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