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.”
The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.
This approach to chiles rellenos utilizes another wonderful New World food—corn.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
This red chile sauce is a great foundation for some killer Southwestern grub.
Fall sports mean fall grilling and adobo pork chops (or chicken breasts) are a flavorful alternative to hot wings.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.