Jason Pittock
KEY TAKEAWAYS Argentine chimichurri is chopped, not blended, and built on flat-leaf parsley, dried oregano, garlic and red wine vinegar. No cilantro, no lime, no tomato. Uruguay has the only version with an equal claim to the original. The Río de la Plata origin belongs to both banks of the...
Jason Pittock
If you’ve ever squeezed a fresh lemon over grilled meat, you already know how much brightness and zesty magic it adds. But if you’ve never tried grilling the lemon first, you’re missing one of the simplest upgrades you can make to an asado. A few minutes over hot embers on the parrilla...
Jason Pittock
When most people think of a July 4th barbecue, the menu usually looks the same: burgers, hot dogs, and marinated chicken. Coming from Argentina, with many American friends, I have absolutely nothing against this, but rather would like to suggest a bit of Argie zest to the next 4th of July! So,...