Funky Pairings
We write to taste life twice
Cazuela de pava + Pipeño Moscatel
In Spain, we find the older sister of the South American cazuela, mentioned as olla podrida (rotten pot) by Miguel de Cervantes in his Don Quijote. But I prefer its other origin, closer to me, called corri achawal by the Mapuche people, consisting of a turkey or...
Tiradito Oriental
A Rapa Nui yellowfin tuna steak, finely sliced and tossed, gently, of course, on an oval white plate, with a storm of soy sauce and black sesame seeds. The red meat of the fish, plus the profuse oriental accents, need more than just white wine. The weight, texture...
Hot fierritos
The term anticuchos (Chilean name for skewers) comes from the ancient Quechua anti (Andes) and kuchu (cut), and is nothing other than those pieces of the best meat that are skewered on straws or fierritos. With mushrooms, peppers of different colors and figures of...
Sir Sirloin
What is a sirloin? It is a piece of meat housed between the pork loin and ribs. The pork has very little physical activity, so it is very soft and cuddly (like me, it doesn't run even 1K). Now let's imagine this cut in the oven for a couple of hours, at a low...
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