Pork, Pork, and More Pork: Bondiola Argentina
This meaty mix was an ideal platform for the sharp, spicy, garlic/herb flavor of the chimichurri and the sweeter, crisper salad-like “sauce” of salsa criolla.
Tagged: salsa criolla
The Buns of Chicharrón: Peru’s Crispy Pork Sandwich
It may not have been perfect, but my version of the pan con chicharrón was a great sandwich, featuring a combination of sweet, sour, salty and spicy flavors
These Beans are a Time Machine
Dinner was a Peruvian dish, a pancake of rice and beans fried in a pan until crisp, that I only recently Googled and learned was called Tacu-tacu. It was served with a thin grilled steak, and there was a dish in the middle of the table with some kind of salsa. The salsa appeared to be finely chopped chilies and not much else.
Peruvian Butifarra
Botifarra is the name of a sausage that is central to the cuisine of Catalonia, a region of northeastern Spain. The word “botifarra” itself is from the Catalan language, derived from bot, a word...
Morcipán, Choripán’s Dark Twin
A funny thing happened this month while I was working on my post about Choripán. I happened to look again at the screencap from this month’s section of The List and notice something I hadn’t before....
Choripán, a South American Sausage-inna-bun
You may in fact be getting bored of me talking about how great South American sandwiches are. I advise that you keep that to yourself for a moment. You might learn something. Choripán as a...
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