There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Carnitas Calientes
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco.
Chiles en Nogada: Beef, Pork, or Seafood?
Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
Roasted Pork Piri-Piri
Here is a recipe a hot version of Molho de Piri-Piri. Serve it with roasted potatoes and a spinach salad.
Pork Verde Enchiladas
Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
El Mercado de San Juan Pugibet: An Eccentric Market
Are you looking for fresh tuna, bison, ostrich or lion meat-—yes, lion from a farm—edible scorpions, tarantulas, worms, ants, or mosquito eggs?
Variations on Picadillo
My wife Mary Jane’s version has even more ingredients, plus beer!